Paleo BLT Breakfast Bake
Prep Time15 minutes mins
Cook Time45 minutes mins
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 6 servings
Calories: 324kcal
- 10 slices bacon cooked and crumbled, separated
- 1 tablespoon ghee
- 3 cups baby spinach chopped
- ½ teaspoon salt
- 10 large eggs
- 2 tablespoons chopped chives
- 7 small or 2 large tomatoes sliced
Preheat oven to 350° and line a 9 inch circle baking dish with parchment paper. Set aside.
In a medium skillet, add ghee and cook the spinach and salt over medium heat until wilted.
While that is cooking, crack eggs into a glass bowl or measuring cup.
Turn the heat off the spinach and add to the eggs, stir well. Add the chives and pour into the prepared pan.
Top with tomatoes and half the bacon and bake for 40-45 minutes, until the center is set. Serve with the remaining bacon crumbled on top.
Calories: 324kcal | Carbohydrates: 7g | Protein: 17g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 341mg | Sodium: 574mg | Potassium: 614mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3109IU | Vitamin C: 24mg | Calcium: 79mg | Iron: 2mg