Bacon and Spinach Pseudo-Omelet

Recipe Description:

I call this recipe a Pseudo-Omelet because there is two layers of eggs with bacon, cheese and spinach in the middle, but it does not require flipping and is served like a casserole.

Prep Time: 5 Minutes

Cook Time: 25 Minutes

Servings: 8 servings

Difficulty: Easy

Recipe Ingredients:

10 grass-fed eggs

3 large sprouted corn tortillas cut into strips

1/2 pound, bacon, copped

1/4 cup, fresh spinach, chopped

1/4 cup, raw cheddar cheese

2 tbsp, grated Parmesan cheese

2 tablespoons raw cream, divided

pinch of unrefined sea salt

pinch of garlic powder

pinch of chili powder

Recipe Instructions:

Preheat oven to 375 degrees F.

Render the bacon on low heat until most of the fat has come out. Remove the bacon from the pan. Pour the bacon grease through a coffee filter in a metal sieve into a 12" cast iron skillet.

Make a lattice of tortilla strips on the bottom of the skillet while you bring it up to medium heat.

Beat 1 tablespoon of cream and a pinch of salt, garlic powder and chili powder into 4 eggs. Pour the egg mixture over the top of the tortilla strips.

Once the eggs start to firm up, put a layer of raw cheddar cheese, spinach and bacon over the eggs.

Beat the second tablespoon of cream and a pinch of salt, garlic powder and chili powder into the other 6 eggs. Pour the egg mixture over the top.

Finally put a thin layer of Parmesan cheese.

Put it in the oven and bake it until it is done, about 10 or 12 minutes.

Slice it up into squares and serve it like you would a casserole.

Author: Anthony Delgado

Anthony Delgado has a wonderful wife and three children. Anthony is the Youth Pastor at Cornerstone Church of Littlerock in Southern California. He has a passion for God’s work and a desire to see God work in his life, family and ministry. View all posts by Anthony Delgado

2 thoughts on “Bacon and Spinach Pseudo-Omelet”

Super yummy! The bacon grease made the tortilla strips into chips! So use a sharp knife and a little pressure to cut. Fun texture having the soft eggs on top of the chip crust.
This is my husband’s recipe. He made it for breakfast this morning and our kids scarfed it and asked for more!

Oh, I would add some onions in with the bacon next time. He just didn’t because our kids are very anti-onions these days. 🙂

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

Author: Anthony Delgado

2 thoughts on “Bacon and Spinach Pseudo-Omelet”

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