Bacon and Egg Casserole Recipe

This is a nice brunch dish. I was looking for a way to achieve the "puffiness" of egg casseroles made with bread (Italians call them strata), and I found that including almond meal achieves a lot of the puffiness without the starch - but I wouldn't necessarily run out and buy almond meal just for this recipe. It works without it - it's just more like the consistency of a quiche in that case. You can vary the vegetables, or the amounts, or leave them out altogether.

Ingredients:

• 7 eggs
• 2/3 cup milk, unsweetened soy milk, or unsweetened almond milk
• ¼ cup chopped onion
• 1 cup chopped green pepper
• 1 cup chopped mushrooms
• ½ cup almond meal
• 2 cups shredded cheddar cheese
• ½ lb bacon, cooked crisp and crumbled
• 1 teaspoon dried thyme
• 1 teaspoon mustard powder
• Salt and pepper

Preparation:

Heat oven to 350° F.

Sauté the onions, peppers, and mushrooms in a little oil. Layer the vegetables, cheese, and bacon in a casserole dish. Blend the eggs, milk, almond meal, and spices and pour over the top. Sprinkle with paprika if you want.

Bake for about 30 minutes, or until the center just begins to set, or reaches 155-160° F. Let sit for 5-10 minutes to finish cooking the center.

Nutritional Information: Each of 6 servings (made with unsweetened soy or almond milk) has 3 grams effective carbohydrate plus 2 grams fiber, 20 grams protein, and 295 calories.

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