zucchini & bacon breakfast casserole

Last night, I made this super quick, easy, yummy, and healthy breakfast casserole. I baked it then divided into individual tupperware to be able to easily heat up for breakfasts the next couple of mornings. If you want it baked fresh in the morning, I'm sure it would be fine to make the night before and refrigerate it to save time. Either way, it's delicious. Plus you can pretty much add anything you have around the house, and you won't mess up the recipe.

Bon Appetite!

Ingredients: 

• 2 cups cooked meat (I just used 6 slices of organic nitrate free bacon)
• 1 zucchini, shredded
• 1 onion, diced
• garlic to taste
• 8 eggs
• 2 tablespoons basil

I added a serrano chili to give it a little kick

Process:

1. Preheat your oven to 350 degrees
2. Saute your onions and garlic (and serrano chili if you add it) until your onions start to caramelize
3. In your mixing bowl, combine eggs, cooked meat, shredded zucchini, and basil
4. Once mixed, add your sauteed onions and garlic and mix well
5. Grease your 9x13" baking dish
6. Pour mixture into your baking dish and place in preheated oven for 30 min or until cooked through
7. Top with salsa or more bacon, or serve as is! 

Recipe from Civilized Caveman Cooking