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.

Print
Bacon & Gruyere Egg Casserole
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hrs
 
A rich breakfast casserole, featuring a sneaky serving of vegetables!
Servings: 6 -8
Author: Detoxinista.com
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
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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Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

14 thoughts on “Bacon & Gruyere Egg Casserole

  1. Abbi*tarian

    This looks and sounds delicious! I bet it would be really good with an addition of sun dried tomatoes, too! Thanks for posting recipes so often! I can’t make them fast enough :0).

    Reply
  2. Laqueta

    I made this last night it is delicious and it came together easy. I am looking forward to trying it with different meants and cheeses in the future.

    Reply
  3. Evelyn

    Hello! Just came across your blog and bookmarked this recipe for the weekend. However, it has since disappeared from Against All Grain’s site. Can you pls help?

    Reply
      1. Abbi*tarian

        It must have gone back down. againstallgrain.com is saying this when I click on the link you’d originally had up on this recipe:
        “Not Found, Error 404
        The page you are looking for no longer exists.”
        Thank you for posting all of the details to the recipe here, though. I hope to make this, soon!

        Reply
  4. Pingback: Grain Free Vegetable Quiche » Nyoutritious

  5. Brianna

    Hi Megan, I’m a little confused. I thought spaghetti squash is considered a starch under the winter squash category. Would this be properly combined w/ eggs, cheese and bacon? or is spaghetti squash considered a non-starchy veggie?

    Reply
  6. Amanda

    I’m a teen and I am trying to come with healthy ideas to take to school for lunches and snacks. Any suggestions? Thanks!

    Reply
  7. Heather

    Hi Megan,
    Can this be made ahead of time and frozen? If so, do any modifications need to be made and what would be the best way to reheat it?
    I love your site and have told so many people about how wonderful you and your recipes are! Thanks!
    Heather

    Reply

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