Found this on one of those recipe cards in the store and we said, OKAY!  We’re making it low-carb by substituting the Paleo Gluten-Free Bread for the regular bread.  Yay!

Serves 12


  • 12 oz. center-cut lean bacon (30% less fat) – you can also use Canadian bacon

  • 3 cups chopped leeks (white and light green parts only)

  • 1 lb. sliced baby bella mushrooms

  • 4 large garlic cloves, minced

  • 1 cup fresh parsley

  • 2 Tbsp. chopped fresh thyme

  • 1 Tbsp. chopped fresh rosemary

  • 1 Tbsp. lemon zest

  • 2 eggs, beaten

  • 1 (24 oz.) loaf stale sourdough bread, cut into ¾ inch cubes (13 cups) – switch out the Paleo Gluten-Free Bread

  • 1 cup chopped pecans

  • 4 cups low-sodium chicken broth


  1. Preheat oven to 350 degrees.

  2. Coat a 9×13 baking dish with nonstick cooking spray. In a large nonstick skillet, cook bacon until crisp. Transfer to a plate lined with paper towels to drain; set aside. Drain all but 2 Tbsp. of pan drippings and return pan to medium-low heat. Add leeks, cook and stir 10 minutes or until caramelized. (If using Canadian bacon, you’ll get far less drippings, so just use olive oil to caramelize the leeks.)

  3. Add mushrooms and garlic; raise heat to medium and cook 10 minutes or until mushrooms are tender. Transfer to a very large bowl. Add parsley, thyme, rosemary, and lemon zest; crumble in bacon; stir to combine. Let cool slightly; stir in eggs.

  4. Add bread cubes, pecans, and enough broth to moisten as desired. Season to taste with salt and pepper. Transfer to baking dish.

  5. Bake 35 to 45 minutes or until heated through and the top is golden. Serve warm.


Per serving (original recipe with substitutions):

400 cal

17 g fat

4 g saturated fat

65 mg cholesterol

1,065 mg sodium

37 g carbohydrates

4 g fiber

23 g protein