What I Made this Week – Floretine-ish Egg Casserole

I’ve discovered that one of the hardest things about staying on a diet that restricts certain ingredients, (like the low carb, paleo-ish, wheat belly inspired thing that I’m doing) is that you can’t just grab a quick granola bar or cookie or other processed, wheat laden product when you’re hungry.  Unless, you’ve done  a little prep ahead of time.  This week I made an Egg Casserole that is wheat free and delicious that I can keep in the fridge and grab all week for breakfast.  It’s not really Paleo, because I did use cheese and a bit of milk, but you could leave those out or use an appropriate Paleo substitute.Wheat Free Egg Casserole

 

Florentine-ish Egg Casserole

10 Eggs

1/2 c Milk

1/2 c Shredded Cheddar Cheese, plus additional for topping

1 box frozen chopped Spinach (thawed and drained)

6 pieces of bacon, cooked and chopped

Wheat Free Casserole Uncooked

1.  Preheat the oven to 375

2.  Grease a casserole dish ( I used a 9×13 and got a thin casserole, if you use something smaller, it will need to cook longer)

3.  In a mixing bowl, beat the 10 eggs

4.  Stir in the milk, cheese, spinach and bacon

5.  Pour the egg mixture into the greased pan

6.  Bake for 20-25 until cooked through

7.  Top with remaining cheese and bake for 1-2 minutes until cheese is melted

Here’s how it looks when it comes out of the oven:

Egg Casserole - Cooked

 

This really came out good.  There’s a lot of spinach in it which gives it a fresh taste.  I’d love to hear from a Paleo eater who tries this without the dairy!  Enjoy!

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