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Make Ahead Breakfast Casserole
5 from 12 votes

Make Ahead Breakfast Casserole

The Make Ahead Breakfast Casserole combines turkey bacon, potatoes, bell pepper, spinach, and onions with an egg and cheddar cheese custard. The vegetables are sautéed before mixing with eggs enriched by paprika and garlic powder for extra flavor. Baked until set and golden, this casserole offers a hearty, savory dish ideal for breakfast or brunch meals prepared in advance.

Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings: 8
Calories: 341 kcal
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. Spray a 9x13 baking dish with cooking spray and set aside.
  2. Cook turkey bacon according to the package directions. Set aside to cool. Once cool chop the bacon into small-medium chunks.
  3. 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.
  4. 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.
  5. Add veggie mixture to prepared baking dish and let cool for 5-10 minutes while you whisk your eggs together.
  6. In a large mixing bowl add eggs, milk, paprika, garlic powder, ¼ teaspoon salt and ¼ teaspoon pepper. Whisk together until smooth and combined.
  7. Add shredded cheese to egg mixture and stir to combine.
  8. Pour egg mixture over veggies and turkey bacon. Give the mixture a good stir to make sure everything is evenly distributed.
  9. Cover baking dish with foil or plastic wrap and store in the fridge overnight.
  10. 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.
  11. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 341

% 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.