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Bacon and Vegetable Egg Casserole
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4.75 from 20 votes

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 mins
Cook Time35 mins
Total Time45 mins
Course: Breakfast, Side Dish, Snack
Cuisine: American
Diet: Diabetic, Gluten Free, Low Lactose
Servings: 8
Calories: 116kcal


  • 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
  • 10-12 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! 


  1. Feel free to add other vegetables to give this breakfast casserole a different flavour. 
  2. This breakfast casserole makes great leftovers and can be stored in the fridge for up to 5 days.


Calories: 116kcal | Carbohydrates: 3g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 250mg | Potassium: 204mg | Fiber: 1g | Sugar: 2g | Vitamin A: 533IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 1mg