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Short-Order Kitchen

Bacon and Pepper Egg Casserole

By Wes Ellis1 min read
A baked egg casserole with spinach and onions in a white fluted dish beside red spring onions.
Recipe card
Servings
8 to 10
Prep
15 minutes
Cook
35 to 40 minutes
Method
Oven
Heat
375°F
Difficulty
Easy
Jump to ingredients & directions ↓

Part 20 of the thread Low-carb mornings

THE SHORT VERSION4 points
  • 8 to 12 eggs for a 9x13 dish.
  • Cook the bacon crisp first. Soft bacon stays soft.
  • 375°F for 35 to 40 minutes, until puffed and set.
  • Rest 5 to 10 minutes before slicing so it holds its shape.
THE RECIPE · BACON AND PEPPER EGG CASSEROLE

Ingredients

You'll need

  • 9x13 baking dish
  • Skillet
  • Large bowl and whisk
  • Knife and cutting board

Directions

  1. Heat the oven to 375°F and grease the baking dish.
  2. Cook the bacon in a skillet until crisp. Let it cool a bit, then crumble it. Pour off most of the grease.
  3. If using onion or mushrooms, soften them in the little bit of bacon fat left in the pan.
  4. Beat the eggs well in a large bowl. Stir in the bacon, cheese, peppers and any cooked vegetables. Season.
  5. Pour into the dish and spread it out evenly.
  6. Bake 35 to 40 minutes, until the eggs are set and the top is puffed and lightly golden.
  7. Let it rest 5 to 10 minutes before slicing.
Notes Covered in the fridge it keeps 3 to 4 days; reheat slices in the microwave or oven. Roughly 180 calories and 11 g protein per serving, give or take.

wesellis.com/blog/egg-casserole/

Eggs, bacon, cheese and peppers, baked in a 9x13 until it puffs up. There's no bread or potato in it, so it's lighter than most breakfast casseroles, and it scales without any math: more people, more eggs. The red and green peppers make it look like you tried.

Crisp bacon, cooked vegetables

Bacon that goes into the eggs soft comes out soft, and a little sad. Cook it all the way crisp so it holds up through 40 minutes in the oven. Leave a spoonful of the fat in the pan; if you're adding onion or mushrooms, that's where they get softened. Mushrooms especially need that head start, or they'll leak water into the eggs.

Heads up

It puffs in the oven and settles as it cools. That's normal. The rest is what firms it up enough to cut clean squares.

Sizing the batch

The ranges are loose on purpose. Eight eggs make a thinner casserole; twelve fill a 9x13 properly. Either way, start checking at 35 minutes. The center should be set, not wobbly.

For a potato side at a brunch, Hash Brown Casserole is the classic partner. For the sausage version of this same idea, see the Low-Carb Egg and Sausage Bake.

LINKED FROM3 notes

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