Bacon, Mushroom and Spinach Casserole

This recipe is dairy free, gluten free and low carb.

 

Serves: 4

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

6 eggs

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.