Bacon and Vegetable Egg Casserole
Easy to make and so tasty this bacon and vegetable egg casserole is a perfect make ahead breakfast.
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Breakfast, Side Dish, Snack
Cuisine: American
Diet: Diabetic, Gluten Free, Low Lactose
Servings: 8
Calories: 185kcal
- 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)
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!
- 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.
Calories: 185kcal | Carbohydrates: 8g | Protein: 20g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 280mg | Sodium: 468mg | Potassium: 323mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1170IU | Vitamin C: 50mg | Calcium: 44mg | Iron: 3mg