Apr 8, 2013

Low Carb Breakfast Casserole

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I wanted to make a breakfast casserole that didn't have bread in it.  So I looked into my fridge and checked out what was hiding in there and this is what I came up with:

  • 1 zucchini
  • 8 oz mushrooms, sliced
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 cup finely chopped, baby spinach
  • 1 small green pepper, chopped
  • 1 package of bacon, chopped
  • 12 large eggs
  • hot sauce
  • 1 cup cheddar cheese, grated
  • 1/4 cup parmesan cheese
  • 1 tablespoon of smoked paprika (plain paprika would be fine)
  • 1 tablespoon of chili powder
  • 1 tablespoon of onion powder
  • 1 tablespoon of garlic powder
  • 1/2 tablespoon of cumin
  • Salt to taste (I happened to have smoked salt and used about a tsp)

  1. Cook bacon in oven in roasting pan, drain bacon grease into a bowl.
  2. Use some bacon grease to cook up all the veggies (except spinach) with the seasonings.
  3. Drain veggies and combine with bacon, spinach, eggs and hot sauce to taste.
  4. Pour this mixture back into the roasting pan (the bacon having been cooked in there to begin with has greased it even though you drained the bacon grease out).
  5. Cook at 350* until just set in the middle (about 20 min in my oven)
  6. Spread both cheeses over top and put back in the oven just long enough for the cheese to melt.
NOTE:  This was a huge hit with my family.  Everybody had seconds and even THIRDS!!  I will definitely be making it again.

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