Zucchini and bacon egg casserole recipe
HIGH PROTEIN MEAL PREP zucchini and bacon keto egg casserole. Can be frozen and reheated for the perfect keto breakfast, lunch or dinner.
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Servings: 8
Calories: 169.6kcal
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Equipment
- Measuring cups and spoons
- Mixing Bowls
- Baking sheets - non stick
- Casserole Dish
Ingredients
- 6 eggs - medium
- 60 ml milk or cream
- 115 g cream cheese softened
- 1 slice of streaky smoked bacon diced
- 1 spring onion/scallion
- 4 medium zucchini/courgettes diced
- 100 g shredded/grated cheese
- +/- salt and pepper
Instructions
- Whisk the eggs and milk together.
- Add the softened cream cheese. Don't try to mix it together too smoothly, I like to see little lumps of cream cheese in the zucchini slice.
- Add the bacon, spring onion and zucchini.
- Stir and pour into a lined baking dish.
- Cover with grated/shredded cheese,
- Bake at 180C/350F for 20 minutes, or until cooked in the centre.
Nutrition
Serving: 1serve ( serves 8)Calories: 169.6kcalCarbohydrates: 4.5gProtein: 9.6gFat: 12.9gSodium: 182.1mgPotassium: 347.4mgFiber: 1gSugar: 3.5gVitamin A: 719.6IUVitamin C: 17.8mgCalcium: 147.9mgIron: 1.1mg