The Best 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 perfect for meal prep and is tasty enough to serve to a crowd! 

Table of Contents

• Why you will love this recipe:
• Ingredients and substitutions:
• How to make (step-by-step):
• Top Tips:
• Variations and add ins:
• How to serve:
• How to store:
• Frequently asked questions:
• Other recipes you will love:
• Recipe

If you prefer quiche to egg casseroles you need to try my smoked salmon and asparagus quiche! And if you are looking for an even easier egg recipe then you need to try my egg wraps recipe.

Ingredients and substitutions:

• Large 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 delicious 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 protein and extra crunch, cooked bacon adds even more texture 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. 
• Seasonings - sea salt and ground black pepper are the only seasonings you need for this recipe.

How to make (step-by-step):

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 everything 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!

Variations and add ins:

• If you are following a Whole30 or paleo diet, make sure the bacon you choose is Whole30 and paleo compliant (ie. sugar free and nitrate free).
• If you eat dairy feel free to swap the coconut milk with dairy milk. You can also add some shredded mozzarella cheese or cheddar cheese to this recipe.
• Feel free to swap the veggies in this dish to give it the flavour that you prefer. 
• You could add other seasonings such as garlic powder or onion powder to give it even more flavour.

How to serve:

This egg casserole is delicious served as is but you could also top it with sour cream, dairy free sour cream, homemade mango habanero salsa, sliced avocado, chunky guacamole, hot sauce, dairy free buffalo sauce, or ketchup.

You can serve this casserole on its own or with other side dishes such as air fryer Italian sausages, air fried hash browns, fried southern potatoes or fresh fruit.

How to store:

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

I do not recommend trying to freeze this recipe as the eggs will turn out rather rubbery when you thaw it.

Frequently asked questions:

Other recipes you will love:

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

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