Breakfast doesn’t get much easier or more satisfying than this Bacon and Egg Casserole. It’s a high-protein, low-carb breakfast bake loaded with crisp bacon, colorful vegetables and melting cheese. The casserole is simple to customize with the vegetables and greens you prefer, and it’s ideal for meal prep because it can be assembled ahead of time and refrigerated or frozen for later.
I eat eggs every day in some form. While I enjoy poached or fried eggs, I also appreciate prepping a batch of baked egg dishes—like bacon and egg muffins or a ham and cheese frittata—to enjoy throughout the week. This Bacon and Egg Casserole elevates meal-prep breakfasts with bright peppers, peppery arugula, and plenty of cheese, plus of course bacon.
This recipe simplifies breakfast for busy mornings. It’s protein-rich, low in carbohydrates, and makes a generous pan that’s perfect for family breakfasts or a brunch gathering. The base recipe is flexible: omit the bacon to make it vegetarian, swap cheeses, or change the vegetables to suit what you have on hand.
The casserole also reheats well and freezes nicely, so it’s convenient for storing portions for quick meals. Below you’ll find the ingredients, step-by-step instructions, helpful FAQs, serving suggestions and notes for substitutions and storage.
Why you’ll love this recipe
- Satisfying and delicious. The casserole combines bacon, vegetables and cheese for a hearty breakfast that balances flavor and texture.
- High in protein, low in carbs. Made without bread or potatoes, this egg bake is a great option for low-carb or ketogenic-friendly breakfasts.
- Perfect for meal prep. You can assemble the casserole a day ahead and store it in the fridge, and it keeps for up to 3 days once baked. Portions can be frozen for longer storage.
- Customizable. Swap peppers and arugula for spinach, kale, mushrooms, or broccoli, and change the cheese to your favorite variety. Notes below explain options for vegetarian and dairy-free versions.
Recipe ingredients
This bacon, egg and cheese casserole is straightforward and adaptable. Use what you have on hand or choose your preferred substitutions.
- Eggs. 12 large eggs are called for. For a lighter option, you can swap two egg whites for one whole egg if desired.
- Bacon. Use 12 ounces of bacon, chopped or cooked whole and crumbled. Substitute cooked breakfast sausage or omit for a vegetarian version.
- Aromatics. Shallot and garlic add depth of flavor. If you don’t have shallots, use a mild onion or omit.
- Peppers. The recipe uses red bell pepper and poblano for color and mild heat. Other vegetables like mushrooms, broccoli or zucchini work well too.
- Arugula. Peppery arugula brightens the dish; baby spinach, kale or Swiss chard are good alternatives.
- Milk. Whole milk or half-and-half makes a richer custard; use lower-fat milk or a non-dairy milk to reduce calories or make the dish dairy-free.
- Cheese. Grated cheddar is used here. Try Monterey Jack, Gruyère, feta or a dairy-free alternative. Omit cheese completely to keep it dairy-free.
See the recipe card below for exact quantities.
How to make this egg bake with bacon
The method is simple: cook the bacon and sauté the vegetables, combine them in a baking dish, whisk the eggs with milk and cheese, pour over the filling, and bake until puffed and set.
Pro tip: Prepare the filling (bacon and vegetables) up to a few days ahead to speed up morning assembly. You can also fully bake the casserole the day before and reheat.
Full step-by-step instructions are shown in the recipe card below.
- Preheat the oven to 375°F (190°C) and grease a 13×9″ baking pan with cooking spray.
- Heat a large skillet over medium heat and cook bacon until crisp, about 5–6 minutes. Remove bacon with a slotted spoon and drain on paper towels. Reserve 1 tablespoon of bacon grease in the pan and discard the rest.
- In the same skillet, sauté red bell pepper, poblano pepper and shallot until softened, about 3–4 minutes. Add garlic and arugula and cook 1 minute more until wilted. Remove from heat and stir in the cooked bacon. Spread the mixture evenly in the prepared baking dish.
- Whisk together the eggs, milk, grated cheddar, salt and black pepper until combined. Pour the egg mixture over the bacon and vegetable layer and gently tap the pan to level the mixture.
- Bake at 375°F for 15–20 minutes, or until the casserole is puffed and set in the center. Allow to cool slightly before slicing and serving.
Recipe FAQs
They are similar in ingredients but differ in technique. A frittata is typically started on the stovetop in a skillet and finished in the oven, whereas an egg casserole is assembled in a baking dish with the filling spread in the bottom and the egg mixture poured over it before baking.
Yes. Because the casserole contains no bread or potatoes, it is low in carbohydrates. A typical serving contains just a few grams of carbs, making it suitable for low-carb meal plans.
Yes. The casserole can be assembled a day ahead. Once baked, it keeps in the refrigerator for up to 3 days. You can also portion and freeze servings for longer storage.
Yes. The egg bake freezes well for up to 3 months. Freeze the whole pan or cut into squares and store in airtight bags. Thaw in the refrigerator overnight and reheat before serving.
Serving suggestions
This breakfast casserole pairs well with simple, fresh sides. Consider serving slices alongside a green salad or a fruit salad to lighten the meal.
- Fresh butter lettuce or a spring mix salad.
- Seasonal fruit salad for a sweet, refreshing contrast.
- For meal-prep breakfasts, serve with muffins or quick breads like banana or oat-based options.
- For brunch, add baked oatmeal or a French toast casserole to the spread for variety.
Recipe notes
- Make ahead: Prep and cook the filling up to a few days in advance, or bake the casserole a day ahead to save time.
- Customize with your favorite vegetables, greens and proteins. Omit the bacon to make it vegetarian.
- Use non-dairy milk and omit the cheese to make the recipe dairy-free.
- Store leftovers in the refrigerator for up to 3 days or portion and freeze for up to 3 months.
More egg recipes you’ll love:
- Asparagus frittata
- Perfect hard boiled eggs
- High protein cottage cheese egg bites
- Mini crustless broccoli quiche
- Spinach and feta frittata
Did you try this recipe? If so, leave a review below and share a photo on social media with the tag @flavorthemoments so I can see what you made.
Easy Bacon and Egg Casserole
Ingredients
- 12 ounces bacon chopped
- 1 red bell pepper seeded and chopped
- 1 poblano pepper seeded and chopped
- 1 large shallot or half an onion, chopped
- 2 cloves garlic minced
- 3 cups baby arugula sub with spinach
- 12 large eggs
- 1 cup milk sub with half and half or non-dairy
- 1 cup grated cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
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Preheat the oven to 375°F and grease a 13×9″ baking pan with cooking spray. Set aside.
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Heat a large skillet over medium heat. Add the bacon and cook until golden brown and crispy, 5–6 minutes. Remove with a slotted spoon and drain on paper towels. Reserve one tablespoon of bacon grease in the pan.
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Add the bell pepper, poblano and shallot to the skillet and cook until softened, about 3–4 minutes. Stir in the garlic and arugula and cook 1 minute longer until the greens are wilted. Remove from heat and stir in the cooked bacon.
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Spread the vegetable and bacon mixture evenly in the prepared baking dish.
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Whisk the eggs, milk, cheese, salt and pepper together until well combined. Pour the egg mixture over the bacon and vegetables and gently tap the pan to distribute evenly.
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Bake for 15–20 minutes, or until the casserole is puffed and set in the center. Let cool slightly, then slice and serve.
Notes
- Prep tip: Cook and chop the filling ingredients ahead of time to speed morning assembly.
- To make this vegetarian, omit the bacon and add extra vegetables or a plant-based sausage alternative.
- For a dairy-free version, use non-dairy milk and omit the cheese or substitute a dairy-free cheese.
- Leftovers keep in the refrigerator for up to 3 days. For longer storage, cut into portions and freeze for up to 3 months.
Nutrition
Carbohydrates: 4g,
Protein: 13g
Nutrition is estimated using a food database and is intended as a guideline for informational purposes.
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