Healthy Egg Bake You Can Eat All Week Long
An easy, yummy, healthy egg bake.
I used Ejay’s Classic Bacon ends and pieces: they are nitrate/nitrite free. Trim the extra fat before weighing your.75 lbs. .75 lbs was .34 lbs cooked. Approximately 11 servings.
1 bag of baby spinach
cherry or grape tomatoes
I found some with different colors
coconut oil or olive oil
I love garlic!
salt and pepper
Add to your desired preference.
Trim the bacon. Weight out to .75 pounds. Chop and fry up in a pan. Drain the grease.
Chop the spinach, peppers, tomatoes, mushrooms and onion. Wilt the spinach in the bacon pan. (I do this because of the volume of the spinach. It fits better in the pan this way.)
Whisk the eggs in a bowl with the oil. Add the bacon and veggies. Peel the garlic and chop small or use a garlic press. Add to the mixture with desired amount of salt and pepper.
Pour into a glass baking bowl. I used one a little bigger than a 13×9″. If you don’t have a bigger one, then use two smaller ones and decrease baking time.
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