Easy Bacon and Egg Casserole
Breakfasts don’t get easier than this Bacon and Egg Casserole! It’s a satisfying, high protein breakfast that’s packed with crisp bacon, vegetables and cheese. It’s easily customized with your favorite veggies and it can be made entirely in advance!
I eat eggs every single day in some form. While I’m not opposed to making poached eggs or frying them on a daily basis, I love prepping a batch of bacon and egg muffins or a ham and cheese frittata to have on hand during the week.
This Bacon and Egg Casserole takes meal prep breakfast to an entirely new level! It’s packed with some of my favorite veggies, plenty of cheese, and everything is better with bacon. 🙂
It’s high in protein, low in carbs, and it feeds a crowd, which makes it perfect for brunch.
While this is wonderful for breakfast or brunch, it’s versatile enough to be served any time of day!
Table of contents
Why you’ll love this recipe
- Satisfying and delicious. This bacon and egg bake is packed with vegetables, bacon and cheese for a tasty breakfast that checks all of the boxes.
- High in protein and low in carbs. This is a high protein breakfast that’s also low in carbs because it’s made without bread or potatoes.
- Great for meal prep. The entire casserole can be made up to day in advance and it keeps for up to 3 days in the refrigerator. It can also be portioned out and frozen for up to 3 months!
- Customizable. Swap out the peppers and arugula with your favorite veggies and greens. See the recipe card notes for information on how to make this recipe vegetarian or dairy-free.
Recipe ingredients
This bacon, egg and cheese casserole recipe includes the following ingredients. The glory of this recipe is that it’s easily customizable, so you can utilize ingredients that you have on hand.
- Eggs. You’ll need (12) large eggs for this bacon egg casserole. If you have leftover egg whites, you can substitute (2) egg whites for (1) whole egg.
- Bacon. You can chop the bacon as I’ve done here, or cook the slices whole and crumble them later. Swap the bacon with sausage if desired, or omit the meat entirely to make this recipe vegetarian.
- Aromatics. Shallot and garlic add great flavor to the casserole. Shallots are very mild in flavor, but they may be substituted with any type of onion or omitted entirely if you prefer.
- Peppers. This casserole includes a combination of red bell pepper and poblano pepper for color and flavor. Use your favorite peppers or sub with your favorite veggies such as broccoli or mushrooms.
- Arugula. This adds incredible flavor, but it can be substituted with baby spinach, kale, Swiss chard, and more.
- Milk. Use whole milk or even half and half for a richer casserole, or low fat or skim milk for a lower fat option. Swap the milk for your favorite non-dairy milk to make this recipe dairy-free.
- Cheese. Use your favorite grated cheese, or crumbled feta or goat cheese works as well. Omit the cheese to make the casserole dairy-free.
See the recipe card for the full list of ingredients and quantities.
How to make this egg bake with bacon
This egg bake with bacon is a very easy recipe that includes minimal prep and just a few simple steps.
The bacon and veggies are cooked in a skillet, then everything is transferred to a baking dish and baked in the oven.
Pro tip: Prep and cook the filling ingredients up to a few days in advance to make this recipe go even more quickly. You can also bake this egg casserole a day in advance as well.
See the recipe card below for full instructions.
- Cook the bacon in a large skillet until crispy, about 5-6 minutes, then place on a paper towel lined plate. Discard all but 1 tablespoon of grease.
- In the same skillet, add the bell pepper, poblano pepper and shallot and cook over medium heat until softened, about 3-4 minutes. Add the garlic and arugula and cook until the arugula has wilted, 1 minute longer.
- Remove from heat and add the cooked bacon, stirring until combined, then spread evenly over the bottom of a greased baking dish.
- Whisk the eggs, milk, cheese, salt and pepper together in a medium bowl until well combined.
- Pour the egg mixture over the bacon and vegetables and rap the pan gently to evenly distribute.
- Bake the egg bake for 15-20 minutes at 375 degrees or until puffed and set.
FAQs
Frittata and egg casserole are similar, but how they are cooked and the dish that they are cooked in is where the differences lie.
A frittata is cooked in a skillet or cast iron pan, and it’s first cooked on the stove top just until the bottom is set, then it’s baked in the oven for the remainder of the cooking time.
As for this bacon egg casserole, the filling is cooked and spread evenly in a baking dish. The egg mixture is poured over the filling, then it’s baked in the oven until set.
This bacon and egg casserole is made without bread or or potatoes, so it is low in carbs. One serving includes just 4 carbohydrates.
The entire bacon and egg bake can be made up to a day in advance, and it keeps for up to 3 days in the refrigerator once it’s been baked. It’s perfect for meal prep!
This egg bake with bacon may be frozen for up to 3 months. You can freeze the entire dish, or cut it into squares and store in zip top bags.
To thaw, place it in the refrigerator overnight and reheat when you’re ready to eat it.
Serving suggestions
If you’re wondering what to serve with this breakfast casserole with bacon, I’ve got some delicious ideas listed below.
- Serve with a fresh butter lettuce salad or spring mix salad.
- It’s great served with side of winter fruit salad or tropical fruit salad.
- It makes a great meal prep breakfast served with banana oatmeal muffins or blueberry banana bread.
- Serve with blueberry baked oatmeal or french toast casserole for a crowd pleasing brunch.
Recipe notes
- Pro tip: Prep and cook the filling ingredients up to a few days in advance to make this recipe go even more quickly. You can also bake this egg casserole a day in advance as well.
- Customize this recipe with your favorite veggies, greens and meat. Omit the bacon to make this recipe vegetarian.
- Use non-dairy milk and omit the cheese to make this recipe dairy-free.
- Store egg and bacon casserole in the refrigerator for up to 3 days. It may also be cut into portion sizes and frozen for up to 3 months.
More egg recipes you’ll love:
- Asparagus frittata
- Hard boiled eggs
- Mini crustless broccoli quiche
- Quiche Lorraine by Handle the Heat
- Spinach frittata
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Easy Bacon and Egg Casserole
Ingredients
- 12 ounces bacon chopped
- 1 red bell pepper seeded and chopped
- 1 poblano pepper seeded and chopped
- 1 large shallot or half an onion, chopped
- 2 cloves garlic minced
- 3 cups baby arugula sub with spinach
- 12 large eggs
- 1 cup milk sub with half and half or non-dairy
- 1 cup grated cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees and grease a 13×9" baking pan with cooking spray. Set aside.
- Heat a large skillet over medium heat. Add the bacon and cook until golden brown and crispy, 5-6 minutes. Remove from the pan using a slotted spoon and place on a paper towel lined plate. Remove all but 1 tablespoon of the bacon grease.12 ounces bacon
- In the same skillet, add the bell pepper, poblano pepper and shallot and cook over medium heat until softened, about 3-4 minutes. Add the garlic and arugula and cook until the arugula has wilted, 1 minute longer. Remove from heat and add the cooked bacon, stirring until combined.1 red bell pepper, 1 poblano pepper, 1 large shallot, 2 cloves garlic, 3 cups baby arugula
- Pour the vegetable mixture into the prepared baking dish and spread evenly over the bottom.
- Whisk the eggs, milk, cheese, salt and pepper together until well combined, then pour the mixture over the bacon and vegetables. Rap the pan gently to evenly distribute.12 large eggs, 1 cup milk, 1 cup grated cheddar cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Bake for 15-20 minutes until puffed and set in the center.
Notes
- Pro tip: Prep and cook the filling ingredients up to a few days in advance to make this recipe go even more quickly. You can also bake this egg casserole a day in advance as well.
- Customize this recipe with your favorite veggies, greens and meat. Omit the bacon to make this recipe vegetarian.
- Use non-dairy milk and omit the cheese to make this recipe dairy-free.
- Store egg and bacon casserole in the refrigerator for up to 3 days. It may also be cut into portion sizes and frozen for up to 3 months.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
