This recipe is dairy free, gluten free and low carb.
Prep time: 15 mins
Cook time: 35 - 45 mins
WHAT YOU WILL NEED:
1/2 tablespoon olive oil
150g bacon, chopped
200g mushrooms, sliced
100g baby spinach
1 cup (250ml) plant milk (almond, rice or coconut milk)
1 teaspoon onion powder
WHAT YOU NEED TO DO:
Preheat the oven to 200C (400F).
Heat the olive oil in a large pan. Fry the bacon and mushrooms over medium-high heat until golden brown. Add the spinach towards the end and cook until wilted. Season with salt and pepper to taste.
Transfer the cooked bacon and veg to a greased baking dish.
In a bowl whisk the eggs, combine with the milk and onion powder. Season with salt and pepper.
Pour eggs over the bacon and mushrooms. Bake in the oven for 35-45 mins or until set in the middle. Cover the casserole with tin foil if the top gets too brown, to prevent burning.