Egg/bacon/mushroom/spinach/cheese casserole

Low carb and super yummy!

One pound bacon, cooked crispy and chopped into bacon bits (can make ahead of time)
4 ounces swiss cheese, shredded
4 ounces gruyere cheese, shredded
2 cups fresh baby spinach, roughly chopped
8 ounces mushrooms, sliced
14 eggs
1/2 cup (ish) of half & half or heavy cream
seasonings: salt, pepper, garlic powder, onion powder (can use fresh garlic & onion if you prefer)
butter
white balsalmic vinegar (optional)
one tomato sliced very thinly (optional)

Pre-heat oven to 350 degrees.  Grease a 9 x 12 baking dish with butter, cooking spray or olive oil.

If using fresh onion and garlic, start by cooking one chopped onion in butter or olive oil until translucent & then adding 2 cloves of minced garlic.  Add mushrooms to pan and saute with butter, salt, pepper & a splash of vinegar until cooked.  Reduce heat, add spinach & cook until just slightly wilted (a minute or two).  Stir in the pre-cooked bacon bits.  Pour the mushroom/spinach/bacon mixture into the baking dish.

In a large mixing bowl whisk eggs, cream, salt, pepper, garlic powder & onion powder.  Add about 2/3 of the grated cheese and stir.  Pour egg/cream/cheese mixture over the mushroom/spinach/bacon mixture & stir until ingredients are evenly distributed.  Sprinkle remaining grated cheese on top.  Arrange tomato slices on top.  Bake at 350 degrees for 30 minutes or until toothpick inserted into the middle comes out clean.

Yum yum yum!
KEEWERD