Egg, Bacon and Veggie Bake

1.5 pounds of potatoes, peeled and sliced thinly

1/2 pound bacon     (I use low fat turkey bacon)

1 medium yellow summer squash sliced thinly

1 medium green zucchini sliced thinly

1 medium yellow or sweet onion - cut in half and then sliced into half rings

About 4 ounces of mushroom sliced

shredded cheese (I used a Mexican blend)

6 eggs       (I use no-fat and no cholesterol eggbeaters)

Spicy Wing Sauce

3 tablespoons roughly of Olive Oil or Grape Seed Oil

This recipe can be modified to suit tastes...... use this as a guideline going forward....

Add Olive Oil to a large skillet and heat.

Add the potato slices and onion and cook over medium heat  for 20 minutes, turning frequently.

Zucchini, Summer Squash, onions, mushrooms and bacon go in next.  Cook for 5 minutes longer.

Preheat Oven to 350 degress F.

Grease with a little Olive Oil, the bottom of a shallow glass casserole dish such as pictured.

Lay a coating of scrambled egg into the bottom of the dish and insert into oven for 10 minutes to firm it up.

Remove from oven and arrange half of the now relatively cool potato/veggie mixture into the dish

Add a layer of shredded cheese to cover and shake small amount of wing sauce over all.

Add rest of the potato/veggie mixture on top.

Pour rest of egg on top to cover.

Bake for 30 minutes or until done.

Let rest for at least 15 minutes after removal from oven.

Enjoy for breakfast or anytime.

 

The finished product..... straight out of the oven.