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.
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.
This easy make-ahead egg casserole is a marvelous meal prep tool! It is also great for sharing with friends and family when you are entertaining guests during the holiday season.
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!
Ingredient Notes:
Eggs: The star of the show! We need a dozen eggs to make this bacon egg casserole recipe. Feel free to swap out some of the whole eggs for egg whites for a higher protein meal. Free-range organic eggs are my preference.
Bacon: Adds tremendous flavor! I use thick-cut uncured sugar-free and nitrate-free bacon. I find quality bacon yields the best tasting egg casserole.
Half & Half: Did you know that adding cream, half & half, or whole milk generates very tender eggs? That’s what we’re doing here!
Cheese: My favorite cheese selections for an egg casserole are havarti, mozzarella, feta, and cheddar.
Baby Spinach: Bringing some micronutrients and fiber, I love tossing in baby spinach because it is an easy hidden vegetable.
Fresh Basil: Brings a little herby undertone! Use fresh parsley if you’d like.
Sea Salt and Black Pepper: Season to taste with salt and pepper.
Recipe Customizations:
- For an even sultrier casserole, use heavy cream in 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.
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.
Recipe Tip:
Insert a digital thermometer into the center of the casserole. It is cooked through once it reaches an internal temperature of 160 degrees F. I often bake casseroles until 170 to 180 degrees.
Serving Suggestions:
Enjoy this egg and bacon casserole recipe with various toppings like salsa, sour cream (or Greek yogurt), sliced avocado, etc.
Looking for a more substantial meal? Serve it with my Sweet Potato Hash with Bacon and Spinach and my Blueberry Almond Flour Scones.
It’s a bacon and eggs kind of life.
Bacon and Egg Casserole Recipe
Ingredients
- 1 pound bacon chopped
- 5 ounces baby spinach
- 1 cup basil
- 12 large eggs
- 1/2 cup half & half or whole milk
- 1 tsp sea salt
- 2 cups grated havarti cheese *
Instructions
- Preheat the oven to 375 degrees F and spray or grease a 13” x 9” casserole dish.
- 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, half & half, 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.
Can this be made ahead, for an easy Christmas breakfast?
Hi Tessa!
Absolutely! You can either put the whole casserole together 1 to 2 days ahead of time and wait to bake it Christmas morning, or you can bake it in advance and reheat it in the oven Christmas morning. Both options work!
This smacks of a Saturday sledding party brunch with the grand kids! I have the recipe, now we need fresh snow!