8.3 oz. Leeks, sliced and washed (2 medium leeks)
2 oz. Onions, diced
12 oz. Bacon, sliced into 1/2 pieces
3/4 c. Heavy Whipping Cream
8 Eggs, large
1 Tbsp. Lemon Juice
10 oz. Mozzarella, shredded
What To Do:
Pre-heat oven to 375 degrees.
Render bacon over med-high heat in large saucepan stirring often until crisp. Remove bacon bits from grease with a slotted spoon and set aside.
Using the same pan with drippings still in it, saute Leeks and onions over medium heat until tender, about 8 minutes, stir lemon juice into veggies and add bacon back to pan, mix well, set pan aside to cool off.
In a large bowl, add eggs and heavy cream and whisk very well.
Add cooled off veggie and bacon mixture to the eggs and mix very well. Stir in the shredded cheese and mix thoroughly.
Pour into a greased 9 X 13 casserole dish and bake for about 40 minutes until browned on top.
Makes 8 servings.
Sodium: 593 mg Fat: 47.96 g Total Carbs: 7.86 g Fiber: 0.6 g Net Carbs: 7.26 g Veggie Net Carbs: 4.11 g Protein: 19.38 g Calories: 552
Ratios: Carbs: 6% Fat: 78% Protein: 16%