Keto Italian Casserole

24 oz Ground beef
1.5 cup Cheese - Kraft Mozzerella Shredded
6 tbsp Parmesan Cheese, shredded
0.5 cup, chopped Onions, raw
2 clove Garlic
2 tsp Morton's Lite Salt
2 cup Spaghetti Sauce, Classico Tomato & Basil
1.25 cup, chopped Green Peppers (bell peppers)
2 tbsp Extra Virgin Olive Oil
4 large Egg, fresh, whole, raw

Heat 1 tbsp of olive oil in a large skillet and lightly brown the crushed or minced garlice. Add ground beef, salt, some pepper to taste, and some Italian blend seasoning. Brown and drain, spread into the bottom of a 9x13 pan.

Add another tbspn of olive oil to your skillet. Cook chopped peppers and onions until desired doneness.

Spread veggies over the meat. Add 1 cup of mozzerella cheese. Beat the eggs until slighty frothy and pour over the top. Use a fork to make sure everything is evenly distributed.

Cook at 325 degrees for 20 min. Remove the pan from the oven and sprinkle remaining mozzerella and parmesan cheeses over the top. Return to the oven until the cheese is at your desired doneness. 8 minutes to melt, 15 minutes to slightly brown.

Serving Size: 1/6th of a pan

Number of Servings: 6

Recipe submitted by SparkPeople user LUVS2RIDE1979.