A quick and healthy egg and bacon breakfast casserole—perfect for meal-prepped breakfasts or brunch!
Egg Bacon Breakfast Casserole Overview
Looking for a quick and easy breakfast idea? This egg and bacon casserole is packed with chopped green and red bell peppers, onions, crispy bacon, and cheese. It’s super simple to make, full of flavor, and perfect for meal prepping healthy breakfast servings throughout the week!
Here’s a quick rundown of how to make it: Start by cooking up some crispy bacon. Then, sauté the bell peppers and onions.
In a big bowl, mix everything together with some beaten eggs, spices, and shredded cheese. Pour it into a baking dish, pop it in the oven to bake, then slice it up, and serve.
Recipe Ingredients
- 6 bacon slices - chopped small
- 1 cup chopped yellow onion
- 1 cup chopped green bell pepper - (about 1 medium size pepper)
- 1 cup chopped red bell pepper - (about 1 medium size pepper)
- ⅓ cup chopped green onions
- 12 large eggs
- ½ tsp dried basil
- ½ tsp garlic powder
- ¼ tsp ground black pepper
- 1 cup shredded cheddar cheese
Kitchen Equipment Used
- Kitchenaid Ultra Power Speed Hand Mixer - to beat eggs quickly
- Silicone spatula
- Measuring spoons - this is a magnetic set that sticks together in the drawer to keep organized.
How To Make The Egg Breakfast Casserole
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Preheat the oven to 350F. Spray a 9x11 casserole dish with nonstick cooking spray. Set aside.
STEP 2: Heat a frying pan over medium high heat. Add the 6 bacon slices (chopped small) and cook until the pieces are crispy. Once cooked, transfer the crispy bacon to a plate with paper towel and set aside. Soak up the excess grease by swishing a folded paper towel around the pan with a spatula, leaving 2 teaspoon worth of grease in the frying pan.
STEP 3: Now add 1 cup chopped yellow onion, 1 cup chopped green bell pepper, and 1 cup chopped red bell pepper to the frying pan. Mix together and cook until the vegetables soften, about 3-4 minutes.
STEP 4: Mix in ⅓ cup chopped green onions and stir together. Cook for 1 minute, until the green onion softens. Now turn off the heat and remove the pan. Set it aside for now.
STEP 5: In a large bowl, add 12 large eggs along with ½ teaspoon dried basil, ½ teaspoon garlic powder, and ¼ teaspoon ground black pepper. Beat the eggs together with an electric hand mixer or a whisk.
STEP 6: Pour the cooked onions and bell peppers into the egg mixture, along with the cooked bacon pieces and 1 cup shredded cheddar cheese. Mix everything together.
STEP 7: Pour the mixture into the greased casserole dish and bake for 35-45 minutes, until the center is no longer liquid, the edges are golden brown and a toothpick comes out clean when poked in the center. Let cool for 10 minutes before slicing to serve.
Recipe Tips
- Feel free to add toppings like salsa, sour cream, greek yogurt, avocado, and of course more cheese!
- This can be prepped the night before, to free up time in the morning. In the morning, just pop it in the oven or microwave to reheat and enjoy.
- You can easily adjust the ingredients to use what you have on hand or to suit your family’s tastes.
How To Store Leftovers
- REFRIGERATE – Store in an airtight container for 3-4 days.
- REHEAT – This can be reheated in the microwave or oven at 350°F for about 10-15 minutes, or until it’s heated through.
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Ingredients
- 6 bacon slices - chopped small
- 1 cup chopped yellow onion
- 1 cup chopped green bell pepper - (about 1 medium size pepper)
- 1 cup chopped red bell pepper - (about 1 medium size pepper)
- ⅓ cup chopped green onions
- 12 large eggs
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350°F. Spray a 9×11 casserole dish with nonstick cooking spray. Set aside.
- Heat a frying pan over medium high heat. Add the 6 bacon slices (chopped small) and cook until the pieces are crispy. Once cooked, transfer the crispy bacon to a plate with paper towel and set aside. Soak up the excess grease by swishing a folded paper towel around the pan with a spatula, leaving 2 teaspoon worth of grease in the frying pan.
- Now add 1 cup chopped yellow onion, 1 cup chopped green bell pepper, and 1 cup chopped red bell pepper to the frying pan. Mix together and cook until the vegetables soften, about 3-4 minutes.
- Mix in ⅓ cup chopped green onions and stir together. Cook for 1 minute, until the green onion softens. Now turn off the heat and remove the pan. Set it aside for now.
- In a large bowl, add 12 large eggs along with ½ teaspoon dried basil, ½ teaspoon garlic powder, and ¼ teaspoon ground black pepper. Beat the eggs together with an electric hand mixer or a whisk.
- Pour the cooked onions and bell peppers into the egg mixture, along with the cooked bacon pieces and 1 cup shredded cheddar cheese. Mix everything together.
- Pour the mixture into the greased casserole dish and bake for 35-45 minutes, until the center is no longer liquid, the edges are golden brown and a toothpick comes out clean when poked in the center. Let cool for 10 minutes before slicing to serve.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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