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:
- It tastes amazing! The combination of the crispy bacon with all the different vegetables gives this casserole the best flavour. 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.
- This egg and vegetable bake stores really well so is great for meal prep.
- 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 gluten-free, Whole30 compliant, paleo, dairy-free, low carb and keto.
- It's perfect to serve for breakfast, brunch, dinner or special occasions like Mother's Day, Easter or Father's Day.
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!
Top Tips:
- Don't overcook this casserole or the eggs will become rubbery.
- 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.
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:
Absolutely! To prepare this recipe the night ahead, assemble the casserole but don't cook it. Cover it and leave it in the fridge overnight and then cook it when you are ready to serve.
A quiche is a pie made mainly of eggs and cream in a pastry crust. Other ingredients such as chopped meat or vegetables can be added before the quiche is baked, while an egg casserole does not have a crust and is a dish that's baked in glass or earthenware, often with a lid which includes eggs mixed with other ingredients often including cheese, vegetables, meat and potatoes.
If you over cook an egg casserole it will become rubbery so I recommend checking it a few minutes before you expect it to be done to ensure it doesn't get overcooked. Your casserole can also become rubbery if you don't add any liquid to the egg mixture which is why I add milk to this egg casserole recipe.
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
Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star rating before you go!
Recipe
Bacon and Vegetable Egg Casserole
Equipment
- 9" x 13" baking dish
- Large bowl
Ingredients
- 12 large eggs
- 1/2 cup full fat coconut milk
- 1 teaspoon sea salt (more or less to taste)
- 1/2 teaspoon black pepper (more or less to taste)
- 2 tomatoes, chopped
- 2 sweet bell peppers, chopped
- 2-3 large handfuls of fresh spinach
- 12 pieces cooked bacon, chopped
- 3/4 cup chopped green onion
- 1-2 tablespoon coconut oil (for greasing the pan)
Instructions
- Preheat your oven to 375F.
- In a large bowl add the eggs, coconut milk, salt and pepper and whisk together with a fork or whisk until smooth.
- Add the chopped vegetables and bacon to the bowl and stir well to combine all the ingredients.
- Grease a 13" x 9" glass or ceramic baking dish with coconut oil.
- Pour the egg and vegetable mixture into the baking dish and spread the ingredients evenly until smooth.
- Place the baking dish in the oven and bake for ~35 minutes, until the top is firm and the casserole is cooked through.
- Remove the casserole from the oven and let it cool for a few minutes.
- Cut the casserole into desired sized pieces and serve and enjoy!
Notes
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
- Feel free to add other vegetables to give this breakfast casserole a different flavour.
- This breakfast casserole makes great leftovers and can be stored in the fridge for up to 5 days.
Nutrition
Valerie
Coconut milk doesn’t sit well in my hubbies stomach. How would you adapt for 2% milk?
Erin Carter
Hey! So I personally haven't tried it with dairy milk as I can't have dairy but I think it would work if you just swap it directly for the coconut milk (ie. use the same amount). Please let me know how it turns out if you try it.
Michelle
Love this! I made it with zucchini and white onion. My toddler ate all of his and asked for more!
Erin Carter
Yay I'm so glad you liked it!
Kathryn Moore
Is the bacon cooked prior to chopping and placing in casserole?
Erin Carter
Oh yes it is! Sorry I will update the recipe to say that. Thanks for asking!
chihyu
What a beautiful meal! So easy to make and delicious! I can have it from AM to PM!
jennifer
that is a beautiful sight to wake up to! All the colors, you know it's going to be a GOOD day!
Irena Macri
This is perfect for summer! You can make it ahead of time and bring it to a picnic in the park or take on road trips, to the lake, to a BBQ, and of course for a quick breaky. Also, great on a hot day for dinner when you don't feel like cooking.