A rich breakfast casserole, featuring a sneaky serving of vegetables!
- 2 cups cooked spaghetti squash strands
- 8 oz. organic nitrate-free bacon, cut into ½" pieces
- 1 yellow onion, chopped
- 4 whole eggs
- 4 oz. Gruyere cheese, shredded and divided
- 1 teaspoon fine sea salt
- black pepper to taste