Egg Casserole – This Healthy Egg Casserole recipe is perfect for those who want to start their day with a delicious, satisfying, and nutrient-packed meal. It’s easy to make and is loaded with protein, fiber, and veggies, making it a perfect breakfast, brunch, or lunch option. This egg bake recipe is the perfect way to sneak in those greens that your body craves, and the cheese and bacon provide a flavor that will satisfy even the pickiest of eaters.
This Healthy Egg Casserole recipe is a staple in my household. My husband loves the delicious combination of bacon, veggies, and cheese, and my little one can’t get enough of it. Whenever I make this casserole, the aroma of the bacon and veggies cooking fills the air, and I know that it’s going to be a great day. It’s a dish that I can prepare ahead of time and pop in the oven in the morning, making it perfect for busy weekday mornings or weekend brunches.
Why This Healthy Egg Casserole Recipe is Perfect for You?
This egg casserole recipe is perfect for those who want to start their day with a healthy and flavorful breakfast that is easy to make.
- Loaded with protein: This egg casserole recipe is loaded with 12 eggs, making it a great source of protein that will keep you full and satisfied for hours.
- Packed with veggies: This recipe includes red and green bell peppers, onions, and garlic, making it a nutrient-packed meal that will help you reach your daily vegetable intake.
- Delicious combination of flavors: The combination of bacon, veggies, and cheese provides a delicious flavor that will satisfy even the pickiest of eaters.
- Perfect for meal prep: This casserole can be made ahead of time, making it a perfect option for busy mornings or a quick lunch.
Ingredients:
- 5 slices bacon, diced (85g)
- 1 cup onion, finely chopped (160g)
- 1 tsp minced garlic (5g)
- 1 medium red bell pepper, diced (about 1 cup) (120g)
- 1 medium green bell pepper, diced (about 1 cup) (120g)
- 12 eggs, beaten
- ½ tsp sea salt
- ¼ tsp pepper
- 1 cup shredded cheddar cheese (113g)
Directions:
Preheat the oven to 350°F (180°C).
Grease a 9×13 inch baking dish and set aside.
In a large skillet over medium heat, cook the diced bacon until it just starts to become soft.
Add the minced garlic and onion and cook until the bacon begins to brown.
Add the red and green peppers, cover, and cook for 5-10 minutes, or until the veggies are soft and the bacon is browned, stirring occasionally.
Remove from heat and let cool.
In a medium bowl, whisk together the eggs.
Add the sea salt and pepper and whisk to combine.
Add the cooled bacon/veggie mixture to the beaten eggs and stir to combine.
Add the shredded cheese and stir to combine.
Pour the mixture into the prepared baking dish and spread it evenly.
Bake in the preheated oven for 25-30 minutes or until the top is set and slightly browned.
Cool for 5 minutes and serve warm.
Notes:
- You can make this dish ahead of time and store it in the refrigerator for up to 3 days.
- Feel free to add any other veggies you like to this recipe.
- To make it dairy-free, use a dairy-free cheese substitute or omit the cheese altogether.
- This recipe is perfect for meal prep as it makes a large amount and can be easily reheated for breakfast throughout the week.
In conclusion, this Healthy Egg Casserole (Egg Bake) is a delicious and nutritious breakfast dish that is perfect for feeding a crowd or meal prepping for the week ahead. Packed with protein and veggies, it’s a filling and satisfying meal that will keep you energized throughout the day. Plus, with its simple ingredients and easy preparation, it’s a great recipe for beginner cooks or anyone looking for a hassle-free breakfast option. Whether you’re serving it up for a weekend brunch or packing it up for breakfast on-the-go, this egg casserole is sure to become a staple in your household.
FAQ
How can I make this recipe vegetarian?
You can omit the bacon or use a vegetarian bacon substitute to make this recipe vegetarian.
Can I make this recipe ahead of time?
Yes, this recipe can be made ahead of time and stored in the refrigerator for up to 3 days.
How do I reheat leftovers?
You can reheat leftovers in the microwave or in the oven at 350 degrees F until heated through.
Can I freeze this recipe?
Yes, this recipe can be frozen. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It will keep for up to 3 months. To reheat, let it thaw in the refrigerator overnight and then reheat in the oven or microwave.
Egg Casserole
Ingredients
- 5 slices bacon diced (85g)
- 1 cup onion finely chopped (160g)
- 1 tsp minced garlic 5g
- 1 medium red bell pepper diced (about 1 cup) (120g)
- 1 medium green bell pepper diced (about 1 cup) (120g)
- 12 eggs beaten
- ½ tsp sea salt
- ¼ tsp pepper
- 1 cup shredded cheddar cheese 113g
Instructions
- Preheat the oven to 350°F (180°C).
- Grease a 9x13 inch baking dish and set aside.
- In a large skillet over medium heat, cook the diced bacon until it just starts to become soft.
- Add the minced garlic and onion and cook until the bacon begins to brown.
- Add the red and green peppers, cover, and cook for 5-10 minutes, or until the veggies are soft and the bacon is browned, stirring occasionally.
- Remove from heat and let cool.
- In a medium bowl, whisk together the eggs.
- Add the sea salt and pepper and whisk to combine.
- Add the cooled bacon/veggie mixture to the beaten eggs and stir to combine.
- Add the shredded cheese and stir to combine.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Bake in the preheated oven for 25-30 minutes or until the top is set and slightly browned.
- Cool for 5 minutes and serve warm.
Leave a Reply