This is my latest creation for times like COVID when you want to make a large quantity of food to have available. This can be stored in the freezer and warmed up for quick, on-the-go breakfasts or snacks as a low-Carb option. I do recommend having it with some kind of sauce, salsa or gravy as it can be a little dry. This is basically a large version of a Frittata.
Apparently, I'm having issues with downloading pictures again. I will post the recipe and get pictures up as soon as I can get around those technical issues.
1 - 3-4 lb cooked Boneless Turkey Breast (you may substitute this with other meat)
3 - 1 lb packages of bacon
2 heads of Broccoli
4 - 5 Dozen Eggs
Minced Onion, to taste
Parsley, to taste
Cheese - about 4 Cups cubed and 4 Cups Shredded
*You'll need 4 bread pans, parchment paper and non-stick cooking spray
Pre-cook your turkey breast in advance and use the cooked turkey for this recipe. Prepare bread pan by lining with parchment paper. If you stack the pans the parchment paper will form to the pan and stay in place.
Chop cooked turkey breast, cheese into cubes and finely chop broccoli.
Chop bacon into squares and cook in large skillet until all bacon is crispy. Dry excess grease off before using.
In a large bowl, crack eggs and whisk. Add minced onions and parsley and whisk. You may have to do 2 - 3 dozen at a time depending on the size of your bowl.
In two large bowls, toss half the turkey, half the bacon and half the cheese cubes.
Preheat the oven to 375*
Spray parchment paper with non-stick cooking spray, and ladle 2 - 3 scoops of the egg mixture in the pan. Just enough to coat the bottom of the pan.
Add a thick layer (about half a bowl) of the meat and cheese mix into the bread pan.
Cover meat and cheese layer with a layer of broccoli.
Cover broccoli with 2 - 3 ladles of the egg mixture, then top with shredded cheese.
Put 2 bread pans on a baking sheet (this allows for overflow, to keep your oven clean) and bake at 375* for 1 hour or until a fork comes out clean.
Repeat steps 7 - 11 for the other 3 bread pans.
Once loaves are cooked, let them cool completely. Slice each loaf. You can store 2 slices in 1-Quart size Ziploc bag and store them in the freezer until ready to eat. Warm in microwave when ready to eat. Top with gravy, salsa, guacamole or sauce.