Paleo Breakfast Casserole

makes me hungry just looking at this

Today’s recipe comes to us from Larry Palazzolo, a member of our local friends, CrossFit Delaware Valley. His blog, Scrawny WOD, is documenting his mass gain experience which means HEAVY lifting and HEAVY eating. Even if you are not on a mass gain, you can still use this recipe for a solid breakfast/lunch/dinner. Thanks for the recipe Larry!

Paleo Breakfast Casserole
INGREDIENTS

12 eggs (You can easily double the eggs to get more out of this recipe without baking over the dish. If doubling the eggs, double the spices as well.)
8 strips of cooked bacon cut into small pieces 
2 full strips of cooked bacon (set aside)
½ red onion (diced)
1 large yellow squash (chopped)
2 small or 1 large zucchini (chopped)
2 cups of frozen chopped spinach
½ tbsp rosemary
1 tbsp garlic powder
1 tsp oregano
Salt and pepper to taste

DIRECTIONS
1. Heat the oven to 350. 
2. Whisk all of the eggs together in a large bowl. Add the chopped veggies, bacon and spices. Stir everything together. 
3. Thoroughly grease the entire 9×13 baking dish (sides too) with coconut oil. Add the egg mixture to the baking dish and evenly distribute it throughout. 
4. Bake for about 45 minutes or until the center has set and is firm. Crumble the remaining two pieces of bacon. Once it is finished baking, remove from the oven and sprinkle the bacon on top.
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