bacon, breakfast, healthy, Paleo, Whole30

Bacon, Potato, and Egg Casserole

For breakfasts this week, I made a bacon, potato, and egg casserole. You will need bacon, black pepper, coconut milk, eggs, garlic, green onions, a yellow onion, red bell pepper, russet potatoes, and salt.IMG_3602Most bacon contains added sugar, which is not Paleo. I buy Pederson’s Natural Farms bacon from Wegmans. It does not contain any added sugar, the pigs are humanely raised without antibiotics, and you can pronounce all of the ingredients.FullSizeRender (14)Cut the bacon up into 1/2-inch strips and cook in a large skillet until it is crispy. Remove the bacon from the skillet and place on a paper towel lined plate.IMG_3607Add the onion, garlic, and red pepper to the skillet and cook until softened (the onion should be translucent). IMG_3610Scramble the eggs in a large bowl and whisk in the coconut milk. Stir in the potatoes, cooked vegetables, and most of the bacon (leave a little bit out to sprinkle on top of the casserole!). Season with salt and pepper.IMG_3614Spray a 9×13 baking dish with nonstick cooking spray. I use coconut oil spray from Trader Joe’s.IMG_3615Pour the mixture into the baking dish and top with the remaining bacon and chopped green onions.IMG_3620Bake at 350 degrees for 45 minutes, or until the eggs are set. Enjoy! 🙂IMG_3628

Bacon, Potato, and Egg Casserole

INGREDIENTS

  • 12 large eggs
  • 1 package of bacon, cut into 1/2-inch strips
  • 1 cup coconut milk
  • 2 russet potatoes, cubed (you don’t have to cook the potatoes)
  • 1 red bell pepper, diced
  • 1 yellow onion, diced
  • 2 green onions, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

DIRECTIONS:

  1. Heat the oven to 350 degrees. Grease a 9×13 baking dish with nonstick cooking spray and set aside.
  2. In a large skillet, cook bacon until crispy. Remove bacon from the skillet and place on a paper towel lined plate.
  3. Add the onion, garlic, and red pepper to the skillet and cook until the softened (the onion should be translucent).
  4. Scramble the eggs in a large bowl and whisk in the coconut milk. Stir in the potatoes, cooked vegetables, and most of the bacon (leave a little bit out to sprinkle on top of the casserole!). Season with salt and pepper.
  5. Bake for 45 minutes, or until the eggs are set.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s