Paleo Egg Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
24 Eggs (19 whole, 5 White-Only)10 Slices of Bacon1 Medium Squash1 Medium Zucchini4 Roma Tomato1 Bell Pepper - Red1 Jalapeno Pepper2 tbsp garlic powder1 tbsp rosemary1 tbsp oregano
Cook Bacon, Chop 8 of 10 bacon strips into small pieces (set the 2 whole slices aside for later), whisk eggs in a bowl, chop vegetables + tomato, mix vegetables (+ tomato) and spices in with eggs.
Grease a large glass rectangular baking dish with coconut oil and pour the mixture in.
Bake on 350 for 45 minutes or until all the eggs in the center of the tray have set.
Crumble those last 2 pieces of bacon on top of the cooked eggs.
Serving Size: Makes 10 Servings
Grease a large glass rectangular baking dish with coconut oil and pour the mixture in.
Bake on 350 for 45 minutes or until all the eggs in the center of the tray have set.
Crumble those last 2 pieces of bacon on top of the cooked eggs.
Serving Size: Makes 10 Servings
Nutritional Info Amount Per Serving
- Calories: 230.0
- Total Fat: 15.0 g
- Cholesterol: 461.9 mg
- Sodium: 299.4 mg
- Total Carbs: 4.2 g
- Dietary Fiber: 1.4 g
- Protein: 20.2 g
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