Adam has a mental block with the word “frittata.” He loved this one by the way, and was raving about it, right before he asked me “wait, what do you call it? Focaccia?” Honestly, it would be super awesome-incredible if I came up with a delicious paleo friendly focaccia, but, lord knows I’m not there yet 🙂 In honor of the mental block, this recipe will simply be called an “egg bake.” Potato, patato, frittata, focaccia.
My 6 year old, Emily, has had major spring fever this week. She definitely inherited that from me because I get it every year in mid March almost like clock work.
In the past in meant a big happy mood, a new haircut and makeup and maybe a crush on a new boy (yes, VERY long ago.) Nowadays my spring fever is marked by an overwhelming need to buy new shoes and workout clothes, and a desire to stop wearing socks. My, yes, things have changed.
Her spring fever is so exaggerated that I had to explain to her and the other kids just why she’s been acting this way. She can’t stop smiling and bouncing around, and she’s just SO excited for spring, she claims. She also wants to wear T-shirts, tanks, and a denim jacket. I hear you girl. It’s been a long winter!
Back to the recipe! A simple and delicious egg bake with a bacon and ground bison “chili” that can go spicy or not that spicy. I’m a spice wimp, so you know which way I go. Bison is similar to ground beef, but leaner, and the bacon complements it well. You can use whatever type of ground meat you like best though, this will work with anything.
Bison Chili Egg Bake with Bacon
Ingredients
- 4 slices sugar free bacon cut crosswise into pieces (U.S. Wellness Meats is my favorite!)
- 1/2 lb ground bison or your favorite ground meat
- 1/4 tsp fine grain sea salt
- 1/2 tsp smoked paprika
- 1/4 - 1/2 tsp Chipotle chili pepper seasoning mine was McCormick depending on desired spice level
- 1/4 tsp cumin
- 1/2 small onion finely chopped
- 1 small zucchini chopped
- 6 eggs
- salt and pepper to season eggs
Instructions
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Heat a medium to large skillet over medium-high heat, and preheat your oven to 400 degrees.
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Add the bacon pieces to the skillet and cook, stirring to evenly brown, until not quite done. Drain just a bit of the rendered fat, leaving plenty in the pan to cook the rest of the ingredients.
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Add the ground bison to the pan and break up lumps/stir as it cooks. At this point, add the salt, paprika, chipotle pepper, and cumin
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When the bison is browned, add the chopped onions and cook for another minute. Then add the zucchini, stir and cook for under a minute before removing from heat, and setting aside.
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In a large bowl, whisk together the eggs and add a bit of salt and pepper to season.
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In a 9 inch baking dish, pour the bacon/bison mixture and spread out evenly. Then pour in the whisked eggs and gently stir to combine with the meat.
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Bake in the preheated oven for about 15 minutes, or until the eggs are just set.
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After removing from oven, let sit for 10 minutes before slicing and serving. This also saves well for leftovers or as a make-ahead dish, for up to 4 days in the refrigerator.
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Enjoy!
For myself, I wound up serving it over spinach and topped with avocado, but you can completely eat it as-is and it be good to go. It’s also perfect as a make-ahead dish or to have leftovers the next day for breakfast, snack, or anything really. It passed the tupperware in the car test for me 🙂
Anyone feeling the spring fever yet? What are your symptoms?
Weekend Plans? I’m hoping to take my daughters to the movies but otherwise nothing too busy for us!
Have a great Friday everyone!
My simple mind loves the term “egg bake”! And as far as Spring fever, I’ve hauled out my Spring/Summer clothes from a box in my closet and have tried on everything! Yahoo!
It’s time for the clothes switch!
We have spring fever over here too. My best friend and I label our spring as March 1st and really try to break out the flip flops in honor of the occasion but I haven’t just yet lol…My son on the other hand, came out of his room in shorts and a tshirt for school! I was like, um, it’s 42 degrees at the moment. I don’t think so.
Boys and their shorts! Although Emily’s tried to get away with short sleeves every day this week 🙂
I am definitely getting spring fever- I can’t wait to break out my flip flops! But for now Im settling for wearing a fleece instead of a heavy coat:)
Recipe looks great! I am also a wimp when it comes to spicy stuff.
I’m out of the snow boots and in my non snow boots, it’s a start!
It’s going to be 90 here this weekend. I’m not happy about that or the fact that I’ll be turning on the a/c. Great pics and you used zucchini! Love it!!!
I don’t think I could handle 90 at the moment, good luck with that!
I’m pretty sure we share the same meat and egg brain. I love this combo! send me a slice, will ya?
Of course!
You had me at bison and bacon and eggs. I make alex “egg cups” which could probably be elevated to the level of a crustless quiche… but I call them egg cups.
I like the sound of crustless quiche!
Just having the sun and blue sky out my window every day is making me SO happy!
I hear you! The rain today is kind of a bummer 🙁
I’m standing here, about to make breakfast, and my mouth is watering looking at this recipe! Sounds amazing. And tell Adam that frittatas rule!
He actually said focaccia again! Some things really are a mental block. Hope you try this 🙂
Embarrassingly enough my credit card has taken a huge hit this month from buying all of the spring workout/non-workout clothes. I mean how can you not get excited with this weather? I’m definitely making that egg bake ASAP!
Awesome, hope you like it! I hear you on the spring shopping, I try to ignore my emails but they definitely know how to get me!
i would love this with spinach and avocado as well, it looks delicious! and i love how you can sub with a lot of different ingredients. i hate shopping right now so every meal is really a fun “chopped” challenge. LOL.
my mom just got the Wheat Belly book and i’m super excited for her… honestly i’ve been hoping for this for years, so if she’s on board then of course me too! oh, and guess what her first recipe was that she made and loved? paleo foccaccia!!! omg i’m not kidding. wheat belly has a recipe for focaccia. it’s omg good.
happy happy friday, Michele!!!
I know, really something like this can be made with anything, but SHHH, then it’s not a recipe! Too funny/coincidental about the focaccia! I’ll have to try that!
I had bison meatloaf the other day. I’m in love now. I would love for you to checkout my new YouTube channel. I transitioned from my blog. It’s youtube.com/c/thekickashkitchen
Bison’s great!
Yum this looks fabulous! I am on a bison kick myself and well add eggs and bacon and I am in! I am so ready for spring and ditching winter coats I HATE wearing coats in general so am awaiting the day I can send them to the dry cleaner and have them wrapped in plastic until next fall.
Oh I hear you on the coats! The space they take up alone. Hope you try the recipe 🙂
Yum. Can’t wait to try this. I almost always have bison in my freezer because it is usually in the “reduced for quick sale” pile at the grocery (that and the nitrite free bacon). My guess is that 95% of people think it is weird or some sort of protected species that they don’t want to eat. Their loss = my gain!
Very springy here, BUT in my area it gets this way and then will typically get VERY cold again the first of April. I know this because my wedding anniversary is March 25. Every year, it is beautiful, and then the next week, all the buds freeze off the trees. After so many years, this weather pattern is imprinted in my brain because the whole week leading to our wedding we didn’t know if we would get an outdoor ceremony…we did, but then it snowed the next week.
So funny that the bison goes on sale! I wish it would by me but it’s always sold out pretty quickly. Definitely your gain!
Here too it always seems to alternate colder/warmer for all of March and some of April. That’s a strange pattern to notice for you!