Saturday, February 12, 2011
Baked Bacon and Eggs (GAPS-legal, grain- and gluten-free)
Baked Bacon and Eggs:
5-8 ounces nitrate-free bacon
10-12 eggs, preferably farm eggs
1/2 c. milk kefir or plain whole milk yogurt
3/4 c. grated Parmesan cheese
3/4 tsp Celtic sea salt
freshly ground pepper
Cut bacon slices in half (so they are half as long). Place bacon slices in square 8X8 glass baking dish, covering the bottom. The bacon slices should be overlapping. Bake the bacon at 350 degrees for about 30 minutes, just until it starts to crisp. Depending on how much you have overloaded the pan, you may want to rearrange the bacon some after it has cooked for 15 minutes (since it will shrink away from the sides).
While bacon cooks, prepare egg mixture. Combine eggs, kefir, salt, and pepper in a medium bowl and beat with a fork or whisk until well-combined and fluffy. When bacon is done cooking, rearrange the slices as needed to cover the bottom of the pan (since the bacon may have shrunk away from the edges). Pour egg mixture on top. Sprinkle Parmesan cheese on top and return to the oven. Bake casserole at 325 degrees for about 40-50 minutes, or until set. The eggs will puff up in the middle when they are near done, and will then deflate while cooling. Allow to cool slightly, then scoop and enjoy.
*Time-saving tip: If you will be saving the majority of the casserole to eat as leftovers, do not allow to bake completely. Rather, pull the casserole out when the middle is just starting to puff up, and then eat portions from the sides. This will ensure that the leftover eggs will not be overcooked when reheated. We store our leftovers in small glass containers. Then all that is required on the following days is to place the glass container in the toaster oven set at 250 degrees for about 20 minutes.
This recipe is part of Monday Mania at The Healthy Home Economist, Fight Back Friday at Food Renegade, and Pennywise Platter at The Nourishing Gourmet!