Spinach, Bacon, Tomato Breakfast Casserole

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This is low carb, but a little high in fat. I try to keep eggs and bacon to a minimum on the low carb living diet, but sometimes, I break my own rules!

Ingredients:

8 eggs
1/4 cup milk ~substitutions: soy milk, almond milk, half and half
2 tablespoons bacon bits
1 cup fresh baby spinach leaves
2 slices american cheese ~substitutions: shredded parmesan, sliced munster, colby jack, or monterey jack
4 slices cooked bacon
6 cherry tomatoes
Olive oil cooking spray
Season to taste

Directions:

1. Pre-heat oven to 375.
2. In a bowl, mix eggs and milk with a whisk.
3. Spray dish with a thin coat of cooking spray.
4. Add 1/2 the eggs.
5. Cover with the cooked bacon.
6. Add the remainder of the egg over the bacon.
7. Top with fresh spinach, bacon bits, cheese, then cherry tomatoes.

Bake for approximately 25-35 minutes (test eggs by spring back method).  Cheese will be brown, but if you would like a crispier top, turn on the broiler and broil for about 30 seconds to a minute.

Enjoy!