Zucchini, Squash, Kale, Tomato & Bacon Egg Bake

Zucchini, Squash, Kale, Tomato & Bacon Egg Bake Recipe | Organic, Paleo and Gluten Free | yummyinmycleantummy.com

Breakfast and brunch have always been my two favorite meals of the day.  I don’t know why.  I’ve always been a protein for breakfast kind of person too. And a savory protein. The idea of having only something sweet for breakfast or brunch does not appeal to me one bit.  Maybe it’s because my mom wouldn’t allow me to have the sugary cereals as a kid?  I don’t know.  Now don’t get me wrong, I love pancakes, waffles, donuts, danishes, cereal, etc.  but I usually want those items in the evening for some reason.  Probably because in college my friends and I would always do the late night Denny’s run after a night of partying, because pancakes drenched at 2am is soooooooooooo good 😉  Although now that I think about it, a lot of times the after party would be at my place and I’d wind up making omelettes with hash browns and bacon for everyone.  Or I would wind up taking over someone else’s kitchen and cook everyone breakfast at 2am.  Oh, those were the days!

Zucchini, Squash, Kale, Tomato & Bacon Egg Bake Recipe | Organic, Paleo and Gluten Free | yummyinmycleantummy.com

Serves 8

INGREDIENTS:

  • 8-12 slices uncured bacon, cooked and crumbled
  • 1 large zucchini, chopped into 1/4″ pieces
  • 1 large yellow squash, chopped into 1/4″ pieces
  • 1 small red onion, sliced
  • 5oz organic baby kale
  • 1-2 plum tomatoes, sliced
  • 2 doz brown cage-free eggs
  • 2 tsp of everyday seasoning (mix of garlic powder, dried basil, dried thyme, dried oregano, ground sea salt and ground black pepper)
  • 2 TB water

DIRECTIONS:

  1. Bake your bacon:
    • Line a baking sheet with foil and put a wire rack on top.
    • Lay bacon slices side-by-side on top of rack.
    • Put the tray in the cold oven, then bake at 400 for 20 minutes. Allow the oven to “pre-heat” while bacon is in the oven.  Start the timer from the moment you turn on the oven.  You know the bacon will be done cooking when the slices will be crispy but not completely done. They will crisp up more in step #4.
  2. While the bacon is cooking, chop up your vegetables.  Spray a 9″x13″ glass baking dish with coconut or olive oil, add the zucchini, squash, red onion and kale.
  3. In a large mixing bowl, whisk all of the eggs until all of the yolk is broken up.  Then add the seasoning and 2 TB water and whisk again.  Add the eggs to the vegetables in the baking dish, then add the sliced tomatoes on top.  Push the tomatoes under the yolk so they are covered and won’t burn when in the oven.
  4. When the bacon is done cooking, remove from the oven and allow to cool a few minutes until you are able to touch them.  Then on a cutting board, chop the slices into small pieces.  Cover the eggs with the bacon pieces so it evenly coats the top of the entire casserole, and put the baking dish in the oven on the center rack.  Bake for 40-45 minutes or until the eggs are firm in the middle.

If following the 21 Day Fix or PiYo eating plans, each serving is equivalent to 2 proteins (red container) and 1 vegetable (green container).

Zucchini, Squash, Kale, Tomato & Bacon Egg Bake 3

Zucchini, Squash, Kale, Tomato & Bacon Egg Bake 5

Zucchini, Squash, Kale, Tomato & Bacon Egg Bake Recipe | Organic, Paleo and Gluten Free | yummyinmycleantummy.com

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