LOW CARB BREAKFAST CASSEROLE WITH BACON AND ZUCCHINI
LOW CARB BREAKFAST CASSEROLE WITH BACON AND ZUCCHINI
This low carb breakfast casserole is made with bacon, zucchini, onions and cheese! It’s easy to make and makes for easy breakfasts during the week. Just reheat and eat. Top with homemade ranch dressing and roasted tomatoes for an extra burst of flavor!
INGREDIENTS:
- 2 slices uncooked bacon (I always use uncured)
- 2 C diced zucchini
- 1 small sweet onion, sliced thin
- 2 tbsp chopped green onion
- 6 large eggs (my favs are farm fresh or Vital Farms eggs)
- 1/2 C full fat cottage cheese
- 1/2 C full fat sour cream
- Sea salt or kosher salt and pepper to taste
DIRECTIONS:
- Preheat oven to 375 degrees.
- Cook the bacon in a skillet over medium high heat. After the bacon is done cooking remove it from the skillet and place on a paper towel lined plate. Reserve the bacon fat.
- Place the sweet onion, green onion and zucchini into the skillet with the bacon fat. Cook for 5-7 minutes or until tender. Do not overcook – you don’t want mushy zucchini!
- Meanwhile, chop the bacon.
- After the veggies are done cooking turn off the heat and remove the skillet from the heat. Mix the chopped bacon into the zucchini/onion mixture and pour into a 9 inch non-stick baking pan. If your pan isn’t non-stick, grease it with butter or olive oil.
- Whisk together the egg, cottage cheese, sour cream and salt and pepper to taste. Pour the mixture into the baking pan over the zucchini/onion mixture. Mix together to incorporate and evenly distribute the zucchini/onion mixture.
- Bake at 375 degrees for 30 minutes.
- Cool for 10 minutes and then slice into 6 equal slices.
Recipe Source thisgalcooks.com