Bacon and Veggie Breakfast Casserole

Name: Bacon and Veggie Breakfast Casserole
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 6 eggs, large; ¼ cup coconut milk, full fat; ½ tsp sea salt; 1 tomato, chopped; 1 sweet bell pepper, chopped; 1-2 handfulls spinach, fresh, chopped; 6 slices bacon, cooked, chopped; a few pinches smoked paprika; a few pinches garlic powder; for greasing pan coconut oil or other oil of choice

November 23, 2022 Janneke Phung

This delicious Bacon and Veggie Breakfast Casserole is my favorite make-ahead breakfast casserole. This recipe is versatile, easy, and healthy. Feel free to swap the veggies in this casserole with the ones you prefer or have on hand. Also, this recipe can easily be doubled for a 9″ x 13″ pan.

Ingredients

eggs, large		6
coconut milk, full fat		¼ cup
sea salt		½ tsp
tomato, chopped		1
sweet bell pepper, chopped		1
spinach, fresh, chopped		1-2 handfulls
bacon, cooked, chopped		6 slices
smoked paprika		a few pinches
garlic powder		a few pinches
coconut oil or other oil of choice		for greasing pan

Directions:

Preheat oven to 375°F.
Grease an 8″ x 8″ metal or ceramic baking dish (I like to use coconut oil for this but you can use what you have on hand).
In a large bowl, whisk the eggs, coconut milk, and salt until smooth.
Add the chopped veggies and cooked bacon to the bowl. Stir to combine.
Pour the mixture into the prepared baking dish and ensure the ingredients are evenly distributed.
Sprinkle with garlic powder and smoked paprika.
Bake in the preheated oven for ±35 minutes. Remove from oven when the casserole is cooked through and the top is firm.
Remove the casserole from the oven and let it cook for a few minutes.
Serve and Enjoy.
Store this egg casserole in an airtight container in the fridge for up to 5 days.

Recipe Notes:

Make-Ahead Instructions: Prepare the casserole but don’t cook it. Cover it and leave it in the fridge overnight. Bake just before you are ready to serve it.