Healthy Breakfast Casserole
Ingredients
-
1
3-pound
spaghetti squash
-
12
ounces
thick-cut bacon
-
1
tablespoon
olive oil
-
1
medium
yellow onion, chopped
-
8
whole
eggs
-
5
ounces
Gruyere cheese, shredded
-
1 ½
teaspoons
fine sea salt
-
½
teaspoon
black pepper
Instructions
- Preheat the oven to 400ºF and line two large baking sheets with parchment paper.
- Cut the spaghetti squash in half and scoop out the seeds, placing it cut-side-down on a baking sheet.
- Bake the squash for 45 to 60 minutes until tender.
- On another baking sheet, arrange the bacon in a single layer and bake for 25 to 30 minutes until crispy.
- Sauté the chopped onion in olive oil over medium heat until soft and translucent, about 5 to 8 minutes.
- Let the cooked squash and bacon cool, then scrape the squash strands into a mixing bowl.
- Crumble the bacon into the bowl and add the sautéed onions.
- In a separate bowl, whisk the eggs with salt and pepper, then pour into the mixing bowl with the veggies.
- Add half of the grated cheese and mix well, then pour into a greased 9x13 baking dish.
- Sprinkle the remaining cheese and any reserved bacon on top.
- Bake for 40 to 45 minutes until golden and puffed up.
- Let cool for 10 to 15 minutes before slicing and serving.
Nutrition Facts (estimated)
Servings
12
Calories
248
Total fat
19g
Total carbohydrates
7g
Total protein
11g
Sodium
522mg
Cholesterol
141mg
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