Bacon, mushroom & spinach casserole

Bacon, mushroom & spinach casserole

Servings 1
Calories 192 kcal


  • 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


  • 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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