Low Carb Shrimp Bacon & Spinach Breakfast Casserole
Ingredients
The base
-
8
oz
bacon
-
10
oz
baby bella mushrooms, finely chopped
-
8
cups
spinach
-
12
large
eggs
The aromatics
-
2
medium
shallots, diced
-
4
cloves
garlic, minced
The seasoning
-
1
tsp
sea salt
-
¼
tsp
freshly ground black pepper
-
⅛
tsp
cayenne pepper
The protein and cheese
-
1
lb
raw shrimp, peeled
-
3
oz
sharp cheddar cheese, shredded
For cooking
-
to taste
avocado oil or bacon grease
Instructions
- Preheat the oven to 375ºF (190ºC).
- Grease a 9x13 inch baking dish with avocado oil.
- Cook the bacon in a skillet until browned, then remove and drain excess grease.
- Sauté shallots in the reserved bacon fat for 2 minutes.
- Add mushrooms and cook until the water evaporates, about 5 minutes.
- Stir in garlic and cook for an additional 2 minutes.
- Spread the mushroom mixture evenly in the baking dish.
- Cook spinach in the skillet until wilted, then squeeze out excess water and add to the baking dish.
- Whisk eggs with salt, pepper, and cayenne, then pour over the vegetables in the dish.
- Top with shrimp, crumbled bacon, and cheese.
- Bake for 30-35 minutes until the edges are slightly browned and the center is set.
Nutrition Facts (estimated)
Servings
6-8
Calories
350
Total fat
20g
Total carbohydrates
5g
Total protein
30g
Sodium
800mg
Cholesterol
300mg
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