Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Servings: 6
This casserole is everything! It’s the perfect make-ahead dish that you can easily and quickly throw together using only a few simple ingredients. Not to mention, the perfect Keto low-carb meal option. It is packed with bacon, egg, spinach, cheese, mushrooms, and peppers. Rev up your mornings with this filling casserole!
Ingredients
6 slices of bacon, cooked and crumbled
2 eggs
1 1/2 c. egg whites (you can use 6-7 eggs, if you don’t want to use egg whites)
1 1/4 c. shredded cheddar cheese
1 c. sliced mushrooms
1/2 c. chopped green peppers
1/2 c. chopped red onions
1/2 c. chopped red peppers
salt and pepper to taste
2-3 c. frozen spinach – thawed and drained (thaw the spinach and drain the excess water)
How to make Keto Low-Carb Bacon, Egg, and Spinach Breakfast Casserole
Step 1: Prepare the oven. Preheat it to 375 degrees. Using cooking spray, grease a 9 x 13-inch baking dish.
Step 2: Over medium-high heat, place a skillet. Add the chopped veggies except for the spinach and saute for a couple of minutes until tender.
Step 3: To the bottom of the baking dish, add the veggies, evenly spreading them. On top, add a layer of spinach.
Step 4: In a small bowl, beat the egg whites and eggs, then season with salt and pepper and pour over the veggies.
Step 5: On top, sprinkle the crumbled bacon and shredded cheese.
Step 6: Place in the preheated oven and bake for about 35 minutes. When done, take the casserole out of the oven and let it cool.
Step 7: Serve and enjoy!
Notes:
For this recipe, you can use any variety of shredded cheese.
If desired, you can use fresh spinach.
Tightly cover any leftovers and keep them in the fridge for up to 3 to 4 days.
You can also freeze this dish for up to 3 months. Make sure to cover the dish tightly.
Bake the mixture in a muffin tin to make muffins.
Ingredients
- 6 slices of bacon, cooked and crumbled
- 2 eggs
- 1 1/2 c. egg whites (you can use 6-7 eggs, if you don't want to use egg whites)
- 1 1/4 c. shredded cheddar cheese
- 1 c. sliced mushrooms
- 1/2 c. chopped green peppers
- 1/2 c. chopped red onions
- 1/2 c. chopped red peppers
- salt and pepper to taste
- 2-3 c. frozen spinach - thawed and drained (thaw the spinach and drain the excess water)
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees. Using cooking spray, grease a 9 x 13-inch baking dish.
Step 2: Over medium-high heat, place a skillet. Add the chopped veggies except for the spinach and saute for a couple of minutes until tender.
Step 3: To the bottom of the baking dish, add the veggies, evenly spreading them. On top, add a layer of spinach.
Step 4: In a small bowl, beat the egg whites and eggs, then season with salt and pepper and pour over the veggies.
Step 5: On top, sprinkle the crumbled bacon and shredded cheese.
Step 6: Place in the preheated oven and bake for about 35 minutes. When done, take the casserole out of the oven and let it cool.
Step 7: Serve and enjoy!
Notes
For this recipe, you can use any variety of shredded cheese. If desired, you can use fresh spinach. Tightly cover any leftovers and keep them in the fridge for up to 3 to 4 days. You can also freeze this dish for up to 3 months. Make sure to cover the dish tightly. Bake the mixture in a muffin tin to make muffins.
