Make Ahead Breakfast Casserole
User Reviews
5
Make Ahead Breakfast Casserole
Description
This breakfast casserole starts by cooking turkey bacon separately and preparing a sautéed mixture of diced potatoes, red bell pepper, onions, and minced garlic. Baby spinach is added at the end of the sauté to wilt slightly. After combining the cooked vegetables and bacon in a baking dish, an egg mixture including eggs, non-dairy milk, paprika, garlic powder, salt, pepper, and shredded cheddar cheese is poured over, then stirred to distribute evenly.
Baked at 400°F uncovered for 25 to 30 minutes, the casserole sets into a cohesive, slightly browned dish with a balance of tender vegetables, savory meat, and rich, cheesy egg custard. The flavors meld together and the paprika and garlic powder add a subtle warmth to the overall taste.
This casserole is convenient for making ahead and reheating, providing a filling breakfast option that combines protein, vegetables, and cheese. It can be sliced and served as a main dish, suitable for family meals or gatherings where a prepared breakfast is desirable.
For best results, do not cover the casserole during baking to achieve a nicely browned top. Letting the vegetable mixture cool slightly before adding the eggs helps prevent overcooking. Adjust seasoning to taste as needed.
Ingredients
- 12 oz package turkey bacon
- 2 teaspoons olive oil or avocado oil
- 2 cups potato diced into ¼ inch chunks, red
- ½ yellow onion chopped
- 1 red bell pepper chopped
- 2 garlic minced, cloves
- 3 cups baby spinach
- 12 egg
- ½ cup non-dairy milk I used unsweetened almond milk
- ¾ teaspoon salt divided, sea salt
- ½ teaspoon black pepper divided, ground
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 1 cup cheddar cheese
Instructions
- Spray a 9x13 baking dish with cooking spray and set aside.
- Cook turkey bacon according to the package directions. Set aside to cool. Once cool chop the bacon into small-medium chunks.
- Meanwhile, add oil to a large skillet over medium heat. Once hot add potatoes, red pepper, onion, ½ teaspoon salt and ¼ teaspoon pepper to skillet. Cook until potatoes have softened and onion is translucent, about 10 minutes. Add garlic and cook for 1-2 more minutes.
- Add spinach and cook for another 2-3 minutes until it begins to wilt. Remove from heat, add chopped turkey bacon and stir to combine.
- Add veggie mixture to prepared baking dish and let cool for 5-10 minutes while you whisk your eggs together.
- In a large mixing bowl add eggs, milk, paprika, garlic powder, ¼ teaspoon salt and ¼ teaspoon pepper. Whisk together until smooth and combined.
- Add shredded cheese to egg mixture and stir to combine.
- Pour egg mixture over veggies and turkey bacon. Give the mixture a good stir to make sure everything is evenly distributed.
- Cover baking dish with foil or plastic wrap and store in the fridge overnight.
- The next morning preheat your oven to 400°F and remove the egg bake from the fridge to come to room temperature for 10-15 minutes while oven preheats.
- Bake the casserole uncovered for 25-30 minutes until top is golden and a toothpick inserted comes out clean. Remove from oven and let cool for about 10 minutes before slicing and serving!
Notes
- Prepare and bake uncovered at 400°F for 25-30 minutes to ensure a golden top and cooked-through custard.
- Allow the sautéed vegetables and bacon mixture to cool before adding the egg mixture to avoid uneven cooking.
- This casserole can be made ahead of time, making it suitable for batch breakfast prep.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 341kcal | 17% |
| Carbohydrates | 12g | 4% |
| Protein | 34g | 68% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 322mg | 107% |
| Sodium | 974mg | 41% |
| Potassium | 297mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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