|makes me hungry just looking at this|
Paleo Breakfast Casserole
12 eggs (You can easily double the eggs to get more out of this recipe without baking over the dish. If doubling the eggs, double the spices as well.)
8 strips of cooked bacon cut into small pieces
2 full strips of cooked bacon (set aside)
½ red onion (diced)
1 large yellow squash (chopped)
2 small or 1 large zucchini (chopped)
2 cups of frozen chopped spinach
½ tbsp rosemary
1 tbsp garlic powder
1 tsp oregano
Salt and pepper to taste
1. Heat the oven to 350.
2. Whisk all of the eggs together in a large bowl. Add the chopped veggies, bacon and spices. Stir everything together.
3. Thoroughly grease the entire 9x13 baking dish (sides too) with coconut oil. Add the egg mixture to the baking dish and evenly distribute it throughout.
4. Bake for about 45 minutes or until the center has set and is firm. Crumble the remaining two pieces of bacon. Once it is finished baking, remove from the oven and sprinkle the bacon on top.