Bacon & Boursin Egg Casserole

🧂 Ingredients

• 12 Eggs
• 1 wheel Boursin Cheese
• ½ cup Heavy Cream
• 12 oz Thick Cut Bacon
• 2 tbsp Olive Oil
• 1 tbsp Garlic
• 2 tsp Italian Seasoning
• 1 tsp Real Salt
• 1 Red Onion
• 1 Cup Eggplant
• 1 cup Zucchini
• 1 cup Squash
• 1 cup Portobello Mushrooms
• 1 cup Red Bell Pepper
• 2 cup Baby Spinach
• ½ cup Tomato

Instructions

• 1 Chop all veggies into bite size pieces and place on a sheet pan (except spinach
  and roasted red peppers) Toss with olive oil, salt, garlic, pepper and Italian
  seasoning. Roast at 425 degrees F. For about 30 minutes. Pour veggies into a
  strainer and lightly press to drain off excess liquid.
• 2 Cut  Bacon into 1 inch pieces, once  fully cooked, add spinach and roasted red
  peppers just long enough to wilt the spinach and absorb the bacon fat.
• 3 Blend 1 dozen eggs ½ wheel of Boursin and ½ cup heavy cream to a blender. Pulse
  until smooth.Blend 1 dozen eggs ½ wheel of Boursin and ½ cup heavy cream to a
  blender. Pulse until smooth.
• 4 In a 9x13 inch casserole pan add veggies and bacon then pour over egg mixture.
  Top the casserole with remaining Boursin cheese. Bake at 325 degrees F. For 40
  minutes covered then uncovered for 20 minutes. Make sure eggs have set and let
  rest for 30 minutes before slicing.

Nutrition Info