Breakfast Casserole w/Bacon (Low Carb & Gluten-Free)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
12 whole eggs scrambled (or can use eggbeaters)3 Tbsp Half & Half (or milk)2 cups Colby-Jack cheese, shredded12 slices of bacon, crumbled (I used pre-cooked)2 Tbsp Extra Virgin Olive Oil (E-V-O-O)1- (5oz to 6oz) baking potato w/skin, raw & thinly sliced1 large Bell Pepper1/2 cup Red Onion, chopped1 T Garlic PowderSalt & Pepper, to taste
In a large skillet with 2 T olive oil, saute potato slices, bell pepper, red onion, bacon and seasonings, until veggies begin to soften. Spread mixture evenly into the bottom of large glass baking dish.
In a large bowl, scramble eggs, half & half, and a little salt & pepper. Pour egg mixture over vegetable mixture. Top evenly with shredded cheese.
Bake, uncovered at 350* for about 25-30 minutes, or until cheese is lightly browned. Slice into 8 squares. Eat as it is, or top with black beans, salsa and/or sour cream. YUM!
Enjoy!
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user ROBINSONSHINE.
In a large bowl, scramble eggs, half & half, and a little salt & pepper. Pour egg mixture over vegetable mixture. Top evenly with shredded cheese.
Bake, uncovered at 350* for about 25-30 minutes, or until cheese is lightly browned. Slice into 8 squares. Eat as it is, or top with black beans, salsa and/or sour cream. YUM!
Enjoy!
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user ROBINSONSHINE.
Nutritional Info Amount Per Serving
- Calories: 277.3
- Total Fat: 20.5 g
- Cholesterol: 311.8 mg
- Sodium: 245.9 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 0.8 g
- Protein: 17.6 g
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