Bacon-and-Egg Casserole
English Muffins and Cantaloupe
- 6 large eggs, lightly beaten
- ½ tsp garlic salt
- ½ tsp pepper
- ½ lb zucchini, thinly sliced
- ¼ cup chopped red onion
- 1 (8-oz) pkg sliced mushrooms
- 1 Tbsp olive oil
- 4 slices bacon, cooked and crumbled
- ½ cup grape tomatoes, chopped
- 1 Tbsp finely chopped fresh parsley
- Preheat oven to 400°F. Whisk together eggs, garlic salt, and pepper in a large bowl.
- Sauté zucchini, onion, and mushrooms in hot oil in a large skillet over medium heat 5 minutes or until onion is tender.
- Spoon vegetable mixture into a lightly greased 8- or 9-inch square baking dish; add egg mixture and bacon.
- Bake 20 to 25 minutes or until center is set. Cut into squares.
- Combine tomatoes and parsley; serve with casserole.
- 2 frozen gluten-free English muffins, thawed and split
- 2 Tbsp butter
- ½ cantaloupe, sliced and chilled
- Toast English muffins; spread with butter. Serve with cantaloupe.
