Egg & Turkey Bacon Bake

This is a hearty, SCD-legal breakfast "brick" perfect for someone who likes eggs well-done and needs a grab-and-go option. By baking the eggs until they are completely firm and slightly browned, you eliminate any "slime" or soft textures. It combines protein-rich eggs and meat with the saltiness of crispy turkey bacon and the heartiness of black beans.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish thoroughly with olive oil or butter to prevent sticking.

Step 2

Crisp the Bacon: In a large skillet over medium-high heat, fry the turkey bacon until it is very well-done and crispy. Remove from heat, let it cool slightly, and crumble it into small pieces.

Step 3

Whisk the Eggs: In a large mixing bowl, whisk the eggs until the yolks and whites are fully combined and no streaks remain.

Step 4

The Build: Add the rinsed black beans, the crumbled turkey bacon, and a pinch of salt and pepper into the bowl with the eggs. Stir with a large spoon until the ingredients are evenly distributed.

Step 5

The Cook: Pour the mixture into the prepared 9x13-inch baking dish. Place in the oven and bake for 30-40 minutes. The bake is done when the center is completely firm to the touch (no jiggling) and the edges are slightly browned.

Step 6

Cool & Portion: Remove from the oven and let it sit for 5 minutes. Cut into square portions for easy reheating during the week.