Paleo Egg Casserole
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Paleo Egg Casserole calories by ingredient
Introduction
Paleo Egg Casserole Paleo Egg CasseroleNumber of Servings: 10
Ingredients
-
24 Eggs (19 whole, 5 White-Only)
10 Slices of Bacon
1 Medium Squash
1 Medium Zucchini
4 Roma Tomato
1 Bell Pepper - Red
1 Jalapeno Pepper
2 tbsp garlic powder
1 tbsp rosemary
1 tbsp oregano
Tips
This keeps well in the fridge, cut it up into 10 pieces and eat over the course of a week.
Directions
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