BUTTERNUT SQUASH, KALE AND BACON EGG CASSEROLE
Serves 8-16 depending on the size of the cut
24 eggs or 40 oz of Egg Whites
8 bacon slices- I love Turkey Bacon! If you are doing whole 30 then don’t add the bacon.
3 cups chopped butternut squash (I use Trader Joe’s pre-cut that comes in a bag. I stay away from chopping where I can or sometimes I mix in other squashes!!)
3 cups kale (Trader Joe’s bagged kale is my go to)
1/2 large red onion, sliced
4 TB unsweetened almond milk or water
Seasoning to taste: fresh chopped basil, garlic powder, italian seasoning mix, ground sea salt and pepper.
1. Preaheat oven to 400 degrees.
2. Cook bacon in a frying pan. Don’t over cook them because they will still cook slightly in the oven. When done, drain the bacon on paper towels and set aside.
3. Spray a 9×13 glass baking dish with Trader Joe’s Coconut Oil Spray, and cover entire bottom of the dish with the kale. Remove any hard pieces because they are hard to eat.
4. Cover the kale with the butternut squash chunks then the onion slices.
5. Wisk all eggs & add in almond milk. Wisk again. Then add all seasonings and lightly wisk one more time. Yea so I like the word “wisk” kind of sort of.
6. Pour eggs over the veggies already in the baking dish. You may need to push the veggies down so they are covered more by the eggs and/or moistened by them.
7. Cut cooked bacon into smaller pieces and put on top of eggs and veggies.
8. Place baking dish on center rack in the oven and bake for 25-30 minutes. The eggs should be almost completely cooked. Then switch the broiler to high and broil for 4-5 minutes or until it has a crispy finish and eggs are cooked through. You can test by putting in a tooth pick in the middle. If it comes out dry the eggs are finished. If not, then bake another 5-10 more minutes or more if needed. Do not put it back under the broiler because your bacon will wind up burning to a crisp!
9. Let the dish sit for a few minutes to cool before cutting and serving.
As a single lady I freeze half of this and eat the other half on the daily. I usually put an avocado salsa to top it off!
Thanks to my dear friend Kallie Hill for the idea and to Yummy Tummy Paleo for the recipe