Healthy Egg Casserole
So, there I was, back from Alex's soccer game, when I realized I needed something quick and satisfying for dinner. That's when my healthy egg casserole came to the rescue! With a mix of eggs, bell peppers, and bacon, this dish is not only delicious but also super easy to whip up for a weeknight dinner. Plus, there’s minimal cleanup involved! This casserole has become a staple in our house, especially during busy weeks. Alex always asks for seconds, which is the true stamp of approval!
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If you're looking for more yummy dishes, don't forget to check out my Creamy Mango Banana Smoothie for a Fresh Morning Boost.
Why you'll love this recipe
This healthy egg casserole is a lifesaver on hectic days. It's quick to make, kid-approved, and the ideal dish for minimal mess in the kitchen. It’s perfect for meal prep or a simple weeknight dinner that satisfies everyone.
Ingredients
- 6 oz bacon diced (about 5 slices)
- 1 cup onion finely chopped
- 1 teaspoon minced garlic
- 1 red bell pepper diced (about 1 cup)
- 1 green bell pepper diced (about 1 cup)
- 12 eggs beaten
- ½ teaspoon sea salt
- ¼ teaspoon pepper
- 1 cup shredded cheddar cheese (4 oz)
Step-by-step instructions
- Preheat oven to 350 degrees F.
- Grease a 9×13” baking dish, set aside.
- In a large skillet, over medium heat, cook diced bacon until it just starts to become soft.
- Add minced garlic and onion and cook until bacon begins to brown.
- Add red pepper and green pepper, cover and cook for 5-10 minutes or until the veggies are soft and bacon is browned, stirring occasionally.
- Remove from heat and let cool.
- In a medium bowl, whisk together eggs.
- Add sea salt and pepper and whisk to combine.
- Add cooled bacon/veggie mixture to the beaten eggs and stir to combine.
- Add cheese. Stir to combine.
- Pour into prepared baking dish and spread the mixture evenly in the dish.
- Bake in preheated oven for 25-30 minutes, or until top is set and slightly browned.
- Cool for 5 minutes and serve warm.
Recipe tips & variations
- For a vegetarian version, skip the bacon and add extra vegetables like spinach or mushrooms.
- Feel free to swap cheddar with mozzarella or your favorite cheese blend.
- If you want a bit of spice, try adding a dash of hot sauce or a sprinkle of red pepper flakes.
Storage & reheating
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or the oven until warmed through. Freezing works too, just make sure to wrap slices individually.
FAQs
Can I make an egg casserole ahead of time and bake it later?
Yes, absolutely! Prepare the casserole and store it in the fridge overnight. Bake it just before serving for optimal freshness.
What vegetables work best in a healthy egg bake?
Bell peppers, spinach, zucchini, and mushrooms work wonderfully in this dish. Feel free to experiment with your favorite vegetables.
How do I keep an egg casserole from becoming watery?
To avoid a watery casserole, make sure to pat dry any vegetables that contain excess water and pre-cook them slightly before adding to the egg mixture.
Can you freeze a cooked egg casserole for meal prep?
Definitely! Allow it to cool completely, then slice and freeze individual portions. Just thaw and reheat when you're ready to eat.
Recipes you may like
- Gluten-Free Lemon Crinkle Cookies
- Creamy Mango Banana Smoothie for a Fresh Morning Boost
- Pineapple Green Smoothie
Healthy Egg Casserole
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Gluten-Free
Description
A quick and satisfying healthy egg casserole with a mix of eggs, bell peppers, and bacon, perfect for weeknight dinners.
Ingredients
- 6 oz bacon diced (about 5 slices)
- 1 cup onion finely chopped
- 1 teaspoon minced garlic
- 1 cup red bell pepper diced (about 1 cup)
- 1 cup green bell pepper diced (about 1 cup)
- 12 eggs beaten
- ½ teaspoon sea salt
- ¼ teaspoon pepper
- 1 cup shredded cheddar cheese (4 oz)
Instructions
- Preheat oven to 350 degrees F.
- Grease a 9×13” baking dish, set aside.
- In a large skillet, over medium heat, cook diced bacon until it just starts to become soft.
- Add minced garlic and onion and cook until bacon begins to brown.
- Add red pepper and green pepper, cover and cook for 5-10 minutes or until the veggies are soft and bacon is browned, stirring occasionally.
- Remove from heat and let cool.
- In a medium bowl, whisk together eggs.
- Add sea salt and pepper and whisk to combine.
- Add cooled bacon/veggie mixture to the beaten eggs and stir to combine.
- Add cheese. Stir to combine.
- Pour into prepared baking dish and spread the mixture evenly in the dish.
- Bake in preheated oven for 25-30 minutes, or until top is set and slightly browned.
- Cool for 5 minutes and serve warm.
Notes
- For a vegetarian version, skip the bacon and add extra vegetables like spinach or mushrooms.
- Feel free to swap cheddar with mozzarella or your favorite cheese blend.
- If you want a bit of spice, try adding a dash of hot sauce or a sprinkle of red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 160mg
