Easy Bacon and Egg Casserole
This Easy Bacon and Egg Casserole will be your new favorite breakfast recipe! It's packed with bacon, veggies and cheese, it's high in protein, and it is great for meal prep!
Servings: 12 servings
Calories: 248kcal
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 13x9" 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
Calories: 248kcal | Carbohydrates: 4g | Protein: 13g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 217mg | Sodium: 427mg | Potassium: 229mg | Fiber: 1g | Sugar: 2g | Vitamin A: 874IU | Vitamin C: 22mg | Calcium: 133mg | Iron: 1mg