Bacon and Egg Casserole (Keto)

Bacon and egg casserole with spinach and basil is a fresh and filling meal perfect for sharing with guests for breakfast or brunch. Make it ahead of time, and/or eat on it throughout the week.

Big batch breakfast recipes are always attractive to me. I tend to wake up hungry and by the time I drink my morning Earl Grey Matcha Latte and finish checking emails, I have already forgotten to eat. Which usually translates to a very fungry human.

I’m willing to bet you can relate. We all have busy lifestyles and making it out of the house with a nourishing meal in our bellies can often require a small miracle.

Enter: The Bacon and Egg Breakfast Casserole.

When I have the forethought, I make breakfast casseroles to eat on throughout the week. I simply whip one up and store it in a tupperware container to reheat in the morning. I often eat a hunk for lunch or dinner as well, depending on what I’m feeling!

To summarize: This easy make-ahead egg casserole is a marvelous meal prep tool and is also great for sharing with friends and family when you have guests to entertain.

The best part about egg casseroles is they are so easy to adapt to any season or craving. Simply use your favorite vegetables, herbs, breakfast meats, cheese, etc. for a dish that never gets old!

Let’s make it!

How to Make Bacon & Egg Casserole:

Preheat the oven to 375 degrees F and spray or grease a 13” x 9” casserole dish.

Take all of the bacon out of the package and place on a cutting board. Chop the bacon into bite-sized pieces.

Heat a skillet over medium heat and add the chopped bacon. Cook, stirring occasionally, until bacon has reached desired level of crisp, about 3 to 5 minutes.

Add the spinach and basil to the skillet with the bacon and stir well. Cook until spinach has wilted, about 2 minutes. Transfer this mixture to the casserole dish and spread into an even layer.

In a large mixing bowl, whisk together the eggs, sea salt, and one cup of the grated cheese. 

Pour the egg mixture over the bacon/spinach in the casserole dish. Sprinkle with remaining cheese (plus add more if desired). 

Bake on the center rack of the oven 35 to 45 minutes, or until the cheese is golden brown and the casserole has set up.

Ingredient Notes:

I use thick-cut uncured sugar-free and nitrate-free bacon…I find quality bacon yields the best tasting egg casserole. My favorite cheese selections for an egg casserole are havarti, mozzarella, feta, and cheddar. Free-range organic eggs are my preference.

Recipe Adaptations:

• For an even sultrier casserole, add ½ cup of half & half or heavy cream to the egg mixture. If you do so, you may need to bake the casserole an additional 5 to 10 minutes – keep a watchful eye on it.
• Replace spinach with kale or collard greens
• Add breakfast sausage if desired.
• Throw in any of your favorite vegetables, such as zucchini, broccoli, cauliflower, and/or cherry tomatoes.
• Omit the cheese to make dairy-free.

You May Also Love:

• Zucchini Herb Sausage Breakfast Casserole
• Butternut Squash and Bacon Breakfast Casserole
• Sweet Potato Sausage and Kale Breakfast Casserole

It’s a bacon and eggs kind of life.

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!