This Egg Casserole (also known as an Egg Bake) is an easy, healthy breakfast recipe made with just 9 simple ingredients: eggs, veggies, bacon, cheese, and spices! It’s a nutritious, low-carb way to kickstart your day.
One of my favorite go-to breakfast dishes is this healthy egg casserole. It’s straightforward, packed with protein and nutrients, and keeps me full for hours. Plus, it’s super versatile, so you can adjust the ingredients to suit your preferences. No extra fillers like milk, bread, or potatoes – just wholesome, satisfying goodness.
What I love most about this recipe is how easy it is for meal prep. You can make a big batch, cut it into individual servings, and enjoy it throughout the week. It’s also freezer-friendly, and you can customize it to your liking. Whether you’re preparing it for breakfast, lunch, or dinner, this egg casserole is always a winner.
Egg Casserole Ingredients
Before diving into the cooking process, let’s talk about the ingredients. Here’s what you’ll need and some substitution options:
- Bacon: I recommend using thick-cut bacon for great flavor, such as hickory smoked. If you prefer a leaner option, turkey bacon works too, though you’ll need to add a tablespoon of olive oil when sautéing the veggies. You could also swap bacon for crumbled breakfast sausage if you like. If you’re going vegetarian, just sauté the veggies with 2 tablespoons of olive oil.
- Onion: I usually go with a sweet, white onion, but feel free to use any type—red, yellow, green onions, or whatever you have on hand.
- Bell Peppers: I like a mix of red and green bell peppers for a pop of color. You can also use yellow or orange peppers, or any veggie you prefer. If you’re not a fan of peppers, substitute with 2 cups of your favorite vegetables, such as broccoli, carrots, zucchini, or even spinach.
- Eggs: There’s no substitute for eggs in this casserole! They’re the star of the show and provide the perfect base.
- Cheddar Cheese: I always opt for extra sharp cheddar for the best flavor, but you can also use Colby Jack, Swiss, pepper jack (for a spicy kick), or mozzarella if you prefer something milder.
How to Make This Healthy Breakfast Casserole
Making this egg casserole is a breeze! Follow the steps below for a delicious, healthy breakfast:
1. Cook the Bacon & Veggies
Start by sautéing the bacon, onion, and garlic over medium heat. Stir occasionally until the bacon begins to brown.
- For a vegetarian version, add 2 tablespoons of olive oil to the pan and sauté the onions and garlic until soft. Then, add the other veggies.
Once the bacon starts to brown, toss in the diced bell peppers and stir everything to combine. Cover and cook for about 5-7 minutes, stirring occasionally until the peppers soften and the bacon is crispy.
2. Let it Cool
Take the pan off the heat and allow the bacon/veggie mixture to cool down while you prepare the egg mixture.
3. Make the Egg Mixture
In a large bowl, whisk the eggs until they are smooth and uniform in color. Add the seasoning (salt, pepper, and any other spices you prefer) and whisk to combine.
4. Assemble the Casserole
Once the bacon/vegetable mixture has cooled, add it to the egg mixture and stir to combine. Then, mix in your cheese and stir until evenly distributed.
5. Bake the Egg Casserole
Pour the egg mixture into a 9×13-inch baking dish and bake in a preheated oven at 350°F (175°C) for about 25-30 minutes, or until the top is set and slightly browned. You can check doneness by using an instant-read thermometer—the casserole should reach an internal temperature of 160°F (71°C) when done.
6. Serve & Enjoy
Once done, let the casserole cool for 5 minutes before cutting into squares and serving warm. I love serving mine with a side of roasted potatoes, oven-baked bacon, or a light salad.
Serving Suggestions
Here are a few ideas for toppings that I love with this casserole:
- A dollop of sour cream
- Homemade salsa (my son’s favorite)
- A scoop of guacamole
- Freshly chopped herbs like cilantro, chives, or parsley
Storage & Freezing
- Fridge: Cut the casserole into squares and store in an airtight container in the refrigerator for up to 5 days.
- Freezer: Once cooled, cut the casserole into individual servings and store in an airtight container in the freezer for up to 2 months. When ready to enjoy, reheat in the microwave or the oven until warmed through.
This easy egg casserole is a great way to add a healthy dose of protein to your day without the extra carbs. It’s one of my favorite go-to meals for any time of day, whether it’s a busy morning or a “clean-out-the-fridge” dinner.
By the way, if you’re looking for ways to add some Healthy Breakfast Carbs to your morning, consider serving this casserole with a side of roasted sweet potatoes, whole-grain toast, or a quinoa salad for a balanced meal.
