Bacon and Vegetable Egg Casserole
Easy to make and so tasty this bacon and vegetable egg casserole is a perfect make ahead breakfast.
Servings: 8
Calories: 185kcal
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
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