Bacon & Spinach Frittata – Breakfast Casserole

Breakfast doesn’t have to be “bulletproof coffee” when you’re keto!

Sure, a lot of people assume that a ketogenic lifestyle is all about drinking fat … I’ll tell you this right now:  that’s a myth – wouldn’t you rather your body eat the fat you already have?

Our previous quiche cups are great, but a little time consuming;  I’d rather throw breakfast into a dish and call it a day.  KISS … keep it simple!

Table of Contents

Ingredients - Bacon & Spinach Frittata - Breakfast Casserole
Ingredients – Bacon & Spinach Frittata – Breakfast Casserole

Ingredients

  • 6 slices Thick Cut Bacon, chopped & fried
  • 3 cups Spinach, chopped
  • 8 Large Eggs
  • 1 cup Heavy Whipping Cream
  • 1.5 cups Cheddar Cheese, shredded
  • Your choice of seasonings
    Salt, pepper, garlic/onion powder

Directions

  1. Preheat oven to 400 degrees.
  2. Cut bacon & pan fry.
  3. Drain grease, leaving 1 tablespoon and add spinach to wilt.
  4. Add bacon and spinach to baking dish.
  5. Combine egg and heavy whipping cream, whisk until well combined.
  6. Add cheese, stir.
  7. Pour into baking dish.
  8. Bake for 25 minutes, cover with aluminum foil.
  9. Bake for another 10 minutes, enjoy!

Nutrition Facts

Nutrition - Bacon & Spinach Frittata - Breakfast Casserole
Nutrition – Bacon & Spinach Frittata – Breakfast Casserole
  • Total Servings:  8
  • Serving Size:  1
  • Total Carbs:  4.1g
  • Net Carbs:  3.9g
  • Fat:  25.8g
  • Protein:  13.4g

Additional Recipes

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