Low Carb Bacon And Egg Quiche Recipe 455

LOW CARB CRUSTLESS QUICHE WITH BACON, BROCCOLI AND CHEDDAR

Steps:

• Preheat oven to 375 degrees.
• In a cast iron skillet or other oven safe, skillet, cook bacon until crispy. Remove pan from heat. With a slotted spoon, remove cooked bacon to drain on a paper towel. Remove grease from the pan and discard or set aside for another use.
• In a large bowl, combine eggs and half and half. Add bacon, broccoli and shredded cheddar cheese. Stir to combine. Add egg mixture to skillet.
• Cook in the oven for 45 minutes or until eggs in the center are set. (If it appears to be browning too quickly, cover with foil.
• Allow to cool slightly before cutting into wedges to serve.
• Cook bacon and drain. Allow to cool.
• In a large bowl, combine eggs and half and half. Add bacon, broccoli and shredded cheddar cheese. Stir to combine.
• Place bacon and egg mixture in a gallon sided ziplock bag. Seal tightly (you may want to double bag). Be sure to label!
• Place flat in the freezer until ready to thaw and cook
• Thaw in the refrigerator 12-24 hours. Preheat oven to 375 degrees. Add thawed egg mixture to an oven proof skillet and cook for 45 minutes or until eggs in the center are set.

CRUSTLESS LOW-CARB QUICHE

Steps:

• Preheat your oven to 375F (190°C). Grease a 9 inch (23 cm) tart pan with butter and set aside.
• Cook the bacon in a pan until it's slightly crispy.
• Chop the bacon, red onion, and green onion.
• Combine the milk and eggs in a large mixing bowl. Whisk together well.
• Add the remaining ingredients and seasoning to the egg and milk mixture. Stir to combine.
• Pour the mixture into the prepared tart pan. If necessary, stir to make sure the fillings are evenly distributed throughout the quiche batter.
• Bake the quiche for 45 - 50 minutes until golden and set.
• Remove from the oven and allow to cool for at least 30 minutes before slicing and serving.

LOW-CARB BACON AND EGG QUICHE

Steps:

• Preheat oven to 350°F.
• Butter or spray quiche or pie pan with non-stick cooking spray.
• Beat the eggs with the cream.
• Add salt and pepper to taste.
• Add the cheese and bacon, mix well.
• Pour into the pan.
• Bake for 40 minutes or until golden brown.

KETO BREAKFAST CASSEROLE RECIPE (EGG AND BACON PIE)

Steps:

• Whisk the eggs and milk together using a fork.
• Add all the ingredients, reserving the tomatoes and extra cheese for the top.
• Add any vegetables (optional) and stir gently.
• Pour into a 20x30 cm/8x12 inch square baking dish that has been greased and lined with baking parchment paper.
• You may need to move the vegetables in the dish with the fork so they are evenly distributed.
• Optional: Place the sliced cherry tomatoes and cheese on top.
• Bake at 180C/350F for 20-30 minutes.

LOW-CARB BACON AND EGG QUICHE RECIPE - (4.5/5)

Steps:

• 1. Preheat oven to 350°F. 2. Butter or spray quiche or pie pan with non-stick cooking spray. 3. Beat the eggs with the cream. 4. Add salt and pepper to taste. 5. Add the cheese and bacon, mix well. 6. Pour into the pan. 7. Bake for 40 minutes or until golden brown. Nutrition Facts Serving Size 1 (164g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 cup cooked bacon Calories 429 Calories from Fat 349 (81%) Amount Per Serving %DV Total Fat 38.8g 59% Saturated Fat 22.0g 109% Monounsaturated Fat 11.9g Polyunsaturated Fat 2.1g Trans Fat 0.0g Cholesterol 428mg 142% Sodium 303mg 12% Potassium 172mg 4% Total Carbohydrate 2.6g 0% Dietary Fiber 0.0g 0% Sugars 0.8g Protein 17.7g 35%

LOW-CARB BACON CHEESEBURGER CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef with garlic and onion powder until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Spread beef onto the bottom of a 9x13-inch casserole pan. Stir in bacon pieces.
• Whisk eggs, heavy cream, salt, and pepper in a medium bowl until well combined. Stir in 8 ounces Cheddar cheese.
• Pour egg mixture over the beef and bacon. Top with the remaining 4 ounces cheese.
• Bake in the preheated oven until golden brown on top, 30 to 35 minutes.

CRUSTLESS BACON AND EGG QUICHE

Steps:

• Grease a 9" pie pan.
• In blender, combine eggs, milk, Bisquick, melted butter, and pepper.
• Blend for 15 seconds or until mixed well.
• Pour the egg mixture into the prepared pan.
• Sprinkle with bacon and cheese; gently press it below the surface with a fork.
• Bake at 350 degrees Fahrenheit for 30 minutes or until a knife inserted halfway between the center and the edge comes out clean.
• Cool 10 minutes.
• Slice and serve.

LOW-CARB BACON SPINACH EGG CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
• Cook and stir bacon in a skillet over medium-high heat until crisp, about 10 minutes. Transfer bacon to a bowl, reserving bacon grease in the skillet.
• Combine spinach, mushrooms, green bell pepper, onion, salt, and ground black pepper to taste in the skillet with bacon grease; cook and stir until softened, about 5 minutes. Transfer vegetable mixture to a bowl and place in the freezer to cool, about 5 minutes.
• Whisk eggs and cream together in a bowl; stir in 1 cup Colby-Jack cheese, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, onion powder, and garlic powder. Add cooled vegetables and bacon to egg mixture and mix gently.
• Scoop 1/4 cup egg mixture into each muffin cup; top each with remaining Colby-Jack cheese.
• Bake in the preheated oven until egg cups are set, about 20 minutes.