Bacon, mushroom & spinach casserole

  • 1/2 tbsp Olive oil
  • 150 g Bacon
  • 200 g Mushrooms sliced
  • 100 g Baby spinach
  • 6 Eggs
  • 1 cup Plant milk
  • 1 tbsp Onion powder
  1. Preheat the oven to 400°F (200°C).
     
    Heat the olive oil in a large pan. Fry the bacon and mushrooms over medium-high heat until golden brown. Add the spinach towards the end and cook until wilted. Season with salt and pepper to taste.
     
    Transfer the cooked bacon and veg to a greased baking dish.
     
    In a bowl whisk the eggs, combine with the milk and onion powder. Season with salt and pepper.
     
    Pour eggs over the bacon and mushrooms. Bake in the oven for 35-45 minutes or until set in the middle. Cover the casserole with tin foil if the top gets too brown, to prevent burning.

    Key features
    • Gluten free
    • Paleo friendly
    • Low carb
    • Dairy free

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