I am fully aware of the fact that the concept behind this casserole is perhaps even more revolting than the whole “meatza” thing. That being said, this was the first egg-based meal prep dish that I continued to enjoy up until the final serving. It contains pretty much every delicious keto essential on a low-carber’s grocery list, so this is hardly surprising. Throw it together and let the ingredients do the work for you.

Ingredients:

600g beef mince (use the regular stuff, not lean)

100g streaky bacon

2 eggs

60ml heavy cream

2 cups baby spinach leaves, roughly chopped

1 tsp garlic, crushed

2 tsp paprika

2 tbsp mayonnaise

2 tsp dijon mustard

100g tasty/cheddar cheese, grated

1 tbsp tomato paste

Preheat oven to 350F/180C fan-bake. Grease a 30x30cm roasting dish with coconut oil or butter. You’ll notice my pan is not square at all, and I would have definitely have preferred to have used a smaller one for a deeper dish casserole. Learn from my mistakes. Fry the bacon in a large non-stick frypan until crisp. Set aside the rashers onto a chopping board to cool. In the remaining bacon fat, briefly fry the garlic and paprika before adding the beef mince. Cook until browned and fragrant. Season liberally with salt and pepper. Remove from heat. In a large mixing bowl, beat the two eggs with the cream, mayonnaise, mustard and half of the grated cheese. Chop the bacon into bits/crumbs and combine with the cooked beef mince and baby spinach leaves in another large bowl. Spread this mixture across the bottom of your roasting dish. Tip the egg mixture on top as evenly as possible. The ratio of liquid:solid probably looks a little off, but worry not, it all works out in the end. Sprinkle the remaining cheese on top, along with random blobs of tomato paste. Bake for 50-60 minutes, or until the middle is cooked through. Divide into 4 portions. Goes well with more leafy greens and avocado.

Macros per serve (total recipe makes 4) – approx: 670 calories, 4g carbs, 56g fat, 44g protein