Breakfast Casserole w/Bacon (Low Carb & Gluten-Free)

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Breakfast Casserole w/Bacon (Low Carb & Gluten-Free) calories by ingredient
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Introduction

Quick, easy and delicious! Can be prepped the night before and popped into the oven just prior to serving! Quick, easy and delicious! Can be prepped the night before and popped into the oven just prior to serving!
Number of Servings: 8

Ingredients

    12 whole eggs scrambled (or can use eggbeaters)
    3 Tbsp Half & Half (or milk)
    2 cups Colby-Jack cheese, shredded
    12 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 sliced
    1 large Bell Pepper
    1/2 cup Red Onion, chopped
    1 T Garlic Powder
    Salt & Pepper, to taste

Tips

*** If you want an easier start in the morning, you can saute veggies the night before and leave on counter (covered of course). In the morning, scramble eggs and finish building casserole before placing into preheated oven.


Directions

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.

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