Breakfast casseroles are some of our favorite ways to enjoy the first meal of the day. Make it once. Eat it all week. That's the name of the busy-cook game. This recipe is simple, but can be easily adapted if you have another type of cheese on hand or would like to throw in some extra chopped veggies.
Prep Time:15 Minutes |
Cook Time:55 Minutes |
Ready In:70 Minutes |
Ingredients:
- 2 cup(s) cooked spaghetti squash strands
- 8 oz organic nitrate-free bacon (cut into ½” pieces)
- 1 yellow onion (chopped)
- 4 whole eggs
- 4 oz Gruyere cheese (shredded and divided)
- 1 teaspoon(s) fine sea salt
- black pepper to taste
Instructions:
- If you haven’t done so already, prepare your spaghetti squash. (Full instructions to cook spaghetti squash are posted here.) Preheat your oven to 350F and generously grease an 8″ x 8″ glass dish with butter or coconut oil.
- Heat a large skillet over medium heat, and saute the bacon pieces for 5 minutes. Add the chopped onion to the skillet of bacon, and cook together for an additional 10 minutes, until the onions are tender and the bacon is just crisp. Use a slotted spoon to remove the onions and bacon to a large mixing bowl, and combine with the cooked spaghetti squash, eggs, 3 ounces of shredded Gruyere cheese, salt and pepper. Mix well.
- Transfer the mixture to the greased dish, and top with the remaining ounce of shredded cheese, which will create a crispy topping. Bake at 350F for 35-40 minutes, until the top is golden and the center is firm. Allow to cool for 15 minutes before serving.
- Leftovers can be stored in a sealed container in the fridge for up to 4 days.
Recipe from againstallgrain.com
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