Gluten Free BLT Egg Casserole
Ingredients
The base
-
1
cup
cooked cauliflower 'rice' or chopped potato
-
4
strips
GF uncured bacon
-
4
large
eggs
-
⅓
cup
cream or non-dairy milk
-
¼
cup
chopped onion or green onion
-
1
large
tomato, sliced
-
1–2
handfuls
greens like arugula or spinach
-
¼
cup
potato starch or arrowroot
-
¼
cup
shaved parmesan
The seasonings
-
½
tsp
smoked paprika
-
¼
tsp
garlic seasoning
-
1
dash
black pepper
Instructions
- 1. Chop the bacon and sauté it with greens and onions until almost cooked; set aside.
- 2. In a separate bowl, beat the eggs until fluffy, then mix in the spices, cream, and starch.
- 3. Combine the potato or rice mixture with the bacon and veggies, then spread it in a casserole dish.
- 4. Pour the egg mixture over the top and layer the tomato slices and parmesan cheese on top.
- 5. Sprinkle with any extra spices if desired.
- 6. Bake at 350°F for about 22-25 minutes, checking at 20 minutes to avoid overcooking.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
18g
Total carbohydrates
10g
Total protein
15g
Sodium
400mg
Cholesterol
200mg
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