I have been eating low carb/ketogenic since July 1st and I feel great. I’ve lost 6 pounds. I’ll be posting more low carb recipes but I won’t forget about my comfort food recipes. This is a great make ahead for breakfast if you have company. Just be sure to let the cast iron warm to room temp before putting it into the oven. I will add a photo to this recipe sometime in the future. I didn’t get to the casserole before everyone started in on it! LOL. It was good.
- 4 slices Bacon
- 2 small Squash, Zucchini, Yellow or a combination, grated
- 8 oz Cheese, any kind you want or have on hand, (I used Pepper Jack), shredded and separated
- 12 Eggs, beaten
- Salt and Black Pepper to your taste
Pre-heat oven to 350 degrees F.
Cut the bacon into ¼” to 1/2“ pieces and fry to crispy doneness. I use my deep cast iron skillet for this recipe. Remove from pan and set aside. Turn off the heat. Leave most of the bacon grease in the pan. Pour the beaten eggs into the skillet. Season with salt and pepper. Add the grated squash to the eggs. Stir slightly to mix. Add half of the shredded cheese. Mix slightly. Spread bacon pieces across the top of the egg mixture. Spread the remaining cheese across the top.
Bake for 30 to 35 minutes. Depending on your oven’s cooking temperature, start checking for doneness at 30 minutes