Bacon and Vegetable Egg Casserole

This bacon and vegetable egg casserole is going to become your favourite make ahead breakfast casserole. Filled with tomatoes, spinach, bacon, and bell peppers it will leave you satisfied for hours. It’s naturally Whole30, low carb and paleo. It’s perfect for meal prep and is tasty enough to serve to a crowd!

Why you will love this recipe:

• Most importantly this egg casserole is delicious! Full of so many flavours including crisp bacon and so many veggies including tomatoes, bell peppers and green onion. It just might be the best breakfast casserole you have ever tried!
• It is incredibly easy to make and doesn’t require any hard to find ingredients.
• It’s so versatile! Feel free to use different vegetables and add other ingredients like olives or capers to give it a different flavour.
• This is a healthy breakfast casserole that is Whole30, paleo, low carb and keto.
• It’s made with no potatoes, no cheese and is dairy free. 
• This egg and vegetable bake is great for meal prep. 
• You can bring this breakfast casserole to your next brunch or even serve it for dinner. 

Key ingredients and substitutions:

• Eggs – the star of this breakfast casserole. I prefer to use free range eggs but you can use any type of egg that you like. 
• Milk – I use coconut milk but you can use any type of milk that you like including dairy milk, cashew milk or almond milk. 
• Spinach – spinach is such a healthy dark green vegetable that adds important vitamins and minerals to this dish and also gives it a beautiful pop of color. 
• Bell peppers – sweet bell peppers provide delicious flavour, fiber as well as vitamins and minerals. You can use any color of sweet peppers that you prefer. 
• Tomato – another healthy vegetable that gives this casserole even more flavour and color. 
• Green onion – to pump up the flavour of this recipe even more. You could easily use a chopped white or yellow onion instead. 
• Bacon – for more delicious protein and crunch, bacon adds even more taste to this egg bake. I prefer to use nitrate free and sugar free bacon but you can use any type of bacon that you like. 

How to make this recipe:

Step one: 

First, preheat your oven to 375 degrees Fahrenheit.

Step two: 

Then add the eggs, coconut milk, salt and pepper to a large bowl and whisk together with a fork or whisk until smooth.

Step three: 

Next add all the chopped vegetables and chopped, cooked bacon to the bowl and stir well to combine all the ingredients.

Step four: 

Now you will grease a 13″ x 9″ glass or ceramic baking dish with coconut oil. Then pour the egg, vegetable and bacon mixture into the baking dish and spread evenly until smooth.

Step five: 

Then you will place the pan in the oven and bake the casserole for 35-40 minutes, until the top is firm and it’s cooked through. Remove the casserole from the oven and let it cool for a few minutes. Then cut it into desired sized pieces and enjoy!

Chef’s tips:

• If you are following a Whole30 or paleo diet, make sure the bacon you choose is Whole30 and paleo compliant.
• If you eat dairy feel free to swap the coconut milk with dairy milk.
• To prepare this casserole ahead of time: prepare the casserole but don’t cook it. Cover it and leave it in the fridge overnight and then bake it when you are ready to serve it. 
• Feel free to swap the veggies in this dish to give it the flavour that you prefer. 

How to store:

Store this egg casserole in an airtight container in the fridge for up to 5 days.

Frequently asked questions:

Other recipes you will love:

• Gluten Free Chocolate Chip Banana Bread
• Easy Chicken Omelette
• Paleo Caramel Apple Oatmeal
• Paleo Carrot Cake Banana Bread
• Slightly Sweet Grain Free Granola
• Grain Free Bagels

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