Easy Bacon and Egg Casserole

Breakfasts don’t get easier than this Bacon and Egg Casserole! It’s a satisfying, high protein breakfast that’s packed with crisp bacon, vegetables and cheese. It’s easily customized with your favorite veggies and it can be made entirely in advance! While this is wonderful for breakfast or brunch, it’s versatile enough to be served any time of day!

Author: Flavor the Moments

Meal Type: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 12 servings

Calories: 270 kcal per serving

Ingredients

12 ounces - bacon
1 - red bell pepper
1 - poblano pepper
1 - shallot or half an onion
2 cloves - garlic
3 cups - baby arugula
12 - eggs
1 cup - milk
1 cup - cheddar cheese
a pinch of salt
¼ tsp - black pepper

Instructions

Preheat the oven to 375 degrees and grease a 13×9" baking pan with cooking spray. Set aside.
Heat a large skillet over medium heat. Add the bacon and cook until golden brown and crispy, 5-6 minutes. Remove from the pan using a slotted spoon and place on a paper towel lined plate. Remove all but 1 tablespoon of the bacon grease.
In the same skillet, add the bell pepper, poblano pepper and shallot and cook over medium heat until softened, about 3-4 minutes. Add the garlic and arugula and cook until the arugula has wilted, 1 minute longer. Remove from heat and add the cooked bacon, stirring until combined.
Pour the vegetable mixture into the prepared baking dish and spread evenly over the bottom.
Whisk the eggs, milk, cheese, salt and pepper together until well combined, then pour the mixture over the bacon and vegetables. Rap the pan gently to evenly distribute.
Bake for 15-20 minutes until puffed and set in the center.

Nutrition