Bacon, Egg, and Veggie Breakfast Casserole

with 8 Comments

Bacon, Egg, and Veggie Breakfast Casserole is delicious and can feed either a small crowd or be enough for breakfast all week. With this casserole, we get a hearty serving of protein and veggies to get us lean and fit again.

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I love a warm breakfast, especially when it’s freezing cold out.

Bacon, Egg, and Veggie Breakfast Casserole

I just feel like I have my stuff together when I eat a more well balanced breakfast, even if I’m taking it with me to work as opposed to eating it at home. One day I’ll get to that level.

Anyway, A quick casserole like this is great to have on hand for the week or when you have company over. Everyone can eat well and not feel like they’re missing out or being deprived. It’s a win-win. This one covers a lot of nutrition basics and bases. We’ve got protein (eggs and bacon, plus veggies); healthy fats (egg yokes), and tons of veggies.

This recipe calls for a lot of chopped veggies. if you don’t like cutting up veggies all day like me, then you should get your hands on a Vidalia Chop Wizard! It’s been a game changer for me.

Here’s the recipe!

5.0 from 2 reviews
Bacon, Egg, and Veggie Breakfast Casserole
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Bacon, Egg, and Veggie Breakfast Casserole is a delicious and healthy breakfast option to last you through the week or to serve to a large group of people.
Ingredients
  • 8 eggs - yoke and everything
  • 6 pieces of bacon cooked and cut to bite size pieces
  • 1 cup chopped mushrooms
  • 1 cup chopped tomatoes
  • 1 red bell pepper chopped
  • 2 handfuls of greens - spinach, kale, or a mix - chopped
  • ½ onion chopped
  • 3 tablespoons water
  • 2 tsp salt
  • 1 tablespoon black pepper
  • 1 tablespoon turmeric
  • 1 tablespoon onion powder
  • 1 tablespoon garlic power
Instructions
  1. Preheat over to 400°F
  2. Grease a baking pan, 8x8 for thicker pieces, 9x13 for thinner pieces
  3. In a large bowl, beat the eggs, add the water and seasons
  4. Add the bacon, mushrooms, tomatoes, red bell pepper, greens, and onions
  5. Mix together and pour into baking pan
  6. Bake for 25 minutes
  7. Let cool and chow down!
 

 

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8 Responses

  1. Looks yummy! And I gotta get one of those Chop Wizard things…

    • Atim Effiong
      | Reply

      Thank you, I’m really excited for you to try the Chop Wizard!

  2. Sarah @ The Blonde Giraffe
    | Reply

    Yum!!! I love all your food posts! I get in such a meal planning rut like once a week and need all the inspo I can get!!

    Sarah

    • Atim Effiong
      | Reply

      Thank you! I get in a rut too. Sometimes it’s easier to just eat the same thing over and over. I’ll keep sharing things I make and meals I come across. I think the inspiration is super helpful too! 🙂

  3. Emily
    | Reply

    I love casseroles or fritattas for breakfast! This one sounds delicious 🙂 can’t wait to try it

    • Atim Effiong
      | Reply

      Me too and once they’re done, it’s so much easier for me to get a good breakfast in! Enjoy this one and get creative 🙂

  4. Nkoyo Effiong Lewis
    | Reply

    Just whipped this up for the fam! Excited to have a quick healthy breakfast to take on the go this week!!!

    • Atim Effiong
      | Reply

      Yes! I love hearing this, cheers to a great week of quick and healthy breakfasts 🙂

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