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Bacon & Gruyere Egg Casserole

I love sneaking veggies into any dish that I can, without sacrificing taste or texture.

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Take this rich, egg casserole.

I knew I wanted to try adding a hefty dose of spaghetti squash, which contains a wide variety of vitamins and minerals, including vitamin A, B-6, niacin, folate and manganese. I assumed the squash addition would result in a cross between a quiche and a hash brown casserole, but to my surprise, it simply added a subtle texture, still keeping the whole dish rather quiche-like. In fact, it rivals one of my favorite breakfast dishes, classic Quiche Lorraine!

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This Bacon & Gruyere Egg Casserole will make the perfect addition to any weekend brunch, and none of your guests will suspect that you’ve swapped out the heavy cream in favor of a sneaky dose of vegetables!

Bacon & Gruyere Egg Casserole
Fills an 8″ x 8″ baking dish

Adapted from Martha Stewart

Ingredients:

2 cups cooked spaghetti squash strands
8 oz. organic nitrate-free bacon, cut into 1/2″ pieces
1 yellow onion, chopped
4 whole eggs
4 oz. Gruyere cheese, shredded and divided
1 teaspoon fine sea salt
black pepper to taste

Directions:

If you haven’t done so already, prepare your spaghetti squash. (Full instructions to cook spaghetti squash are posted here.) Preheat your oven to 350F and generously grease an 8″ x 8″ glass dish with butter or coconut oil.

Heat a large skillet over medium heat, and saute the bacon pieces for 5 minutes. Add the chopped onion to the skillet of bacon, and cook together for an additional 10 minutes, until the onions are tender and the bacon is just crisp. Use a slotted spoon to remove the onions and bacon to a large mixing bowl, and combine with the cooked spaghetti squash, eggs, 3 ounces of shredded Gruyere cheese, salt and pepper. Mix well.

Transfer the mixture to the greased dish, and top with the remaining ounce of shredded cheese, which will create a crispy topping. Bake at 350F for 35-40 minutes, until the top is golden and the center is firm. Allow to cool for 15 minutes before serving.

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Leftovers can be stored in a sealed container in the fridge for up to 4 days.

Bacon & Gruyere Egg Casserole
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Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
A rich breakfast casserole, featuring a sneaky serving of vegetables!
Ingredients
  • 2 cups cooked spaghetti squash strands
  • 8 oz. organic nitrate-free bacon, cut into ½" pieces
  • 1 yellow onion, chopped
  • 4 whole eggs
  • 4 oz. Gruyere cheese, shredded and divided
  • 1 teaspoon fine sea salt
  • black pepper to taste
Instructions
  1. If you haven't done so already, prepare your spaghetti squash. Preheat your oven to 350F and generously grease an 8" x 8" glass dish with butter or coconut oil.
  2. Heat a large skillet over medium heat, and saute the bacon pieces for 5 minutes. Add the chopped onion to the skillet of bacon, and cook together for an additional 10 minutes, until the onions are tender and the bacon is just crisp.
  3. Use a slotted spoon to remove the onions and bacon to a large mixing bowl, and combine with the cooked spaghetti squash, eggs, 3 ounces of shredded Gruyere cheese, salt and pepper. Mix well.
  4. Transfer the mixture to the greased dish, and top with the remaining ounce of shredded cheese, which will create a crispy topping. Bake at 350F for 35-40 minutes, until the top is golden and the center is firm. Allow to cool for 15 minutes before serving.
  5. Leftovers can be stored in a sealed container in the fridge for up to 4 days.

Enjoy!

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