This is the best breakfast casserole for easy mornings! Made in just one pan this casserole is fluffy, cheesy, and packed with veggies, for a breakfast that is sure to disappear fast.
Holly’s Recipe Highlights
- Flavor: With smoky bacon, creamy eggs, bright veggies, and sharp cheddar, this cozy spinach egg casserole has cheesy and savory flavor.
- Skill Level: This beginner friendly egg bake has simple prep. Cook bacon and onion first and squeeze spinach dry for the best texture.
- Time Saving Tip: Use pre-sliced mushrooms, jarred peppers, pre cooked bacon, and pre shredded cheese for quick prep. Make ahead of time for easy meals.
- Serving Suggestions: Make this 12 serving dish for holiday brunches and family gatherings. Delicious topped with hot sauce or salsa, and add a simple side salad for a low-carb brunch plate.
What You’ll Need
- Egg Mixture: I love to use whole, fresh eggs and small curd cottage cheese for extra creaminess. Carton egg whites are a convenient option too.
- Bacon: Chop bacon up small for delicious, smoky flavor in every bite.
- Vegetables: Peppers, mushrooms, and spinach provide bright color and help create structure for the casserole.
- Flour: Flour is optional but adds structure by binding moisture from the veggies. For a lower carb option, use almond flour or a bit of whey protein isolate.
- Cheddar cheese: Sharp cheddar is bold and delicious, but you can swap with Monterey Jack, Swiss, pepper jack, or a bit of crumbled feta.
Variations
- No cottage cheese? Use sour cream or Greek yogurt instead. You can use lactose free cottage cheese and cheddar if needed.
- Make it more hearty by adding chopped ham, breakfast sausage, leftover ground beef, or turkey bacon. Omit the meat for a vegetarian version and add a few extra vegetables.
- Spice it up and add some jalapenos, green chilis, or a pinch of crushed red pepper.
How it Comes Together
- Beat egg whites, then add whole eggs and cottage cheese.
- Combine the vegetables and cooked bacon mixture with eggs (full recipe below).
- Bake until set, then top with cheese and return to the oven.
Pro Tips for Fluffy Eggs
- Line pan with parchment paper or foil before assembly for easy clean up.
- Room temperature eggs whip up faster and fluffier than cold ones. Set them out while assembling the recipe and cooking the bacon and onion.
- To avoid a soggy casserole, be sure to drain the spinach, saute mushrooms for 2 to 3 minutes, and bake uncovered.
- If you skip the flour for lower carbs, bake casserole for 5 minutes longer.
- Let this casserole rest 10 minutes after baking to firm up.
How to Store and Reheat
- Cool casserole completely, cover tightly, and refrigerate for up to 4 days. Freeze for up to 1 month.
- To reheat, microwave slices in short bursts until warm, or cover casserole with foil and heat in a 325°F oven until heated through. Scoop into low carb wraps for a quick and easy meal prep breakfast or lunch.
- Thaw overnight in the fridge before reheating for the best texture, especially for thicker pieces.
Breakfast And Brunch Favorites
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Best Breakfast Casserole
This crowd pleasing breakfast casserole bakes up light and cheesy, with spinach, mushrooms, and peppers in every forkful.
Ingredients
- 1 strip bacon diced
- ½ medium onion finely diced
- 1 cup egg whites liquid egg whites from a carton
- 8 eggs
- 1 cup cottage cheese
- ½ red bell pepper
- ½ cup mushrooms sliced
- 5 ounces fresh spinach cooked and squeezed dry
- 3 tablespoons flour
- ¾ cup cheddar cheese shredded
Instructions
- Preheat oven to 350°F. Lightly grease a 9×13 inch casserole dish.
- In a pan over medium heat, cook the diced bacon and onion together until bacon is starting to crisp and onion is tender. Set aside.
- Meanwhile, beat the egg whites until fluffy and almost doubled in size. Whisk in the eggs and cottage cheese.
- In a bowl, combine the red pepper, mushrooms, cooked spinach, and bacon/onion mixture. Sprinkle with 3 tablespoons flour and toss to coat.
- Combine the vegetables with the egg mixture and pour into casserole dish.
- Bake for 25 minutes. Sprinkle top with cheddar cheese and return to oven for 10 to 15 minutes or until cheese is melted and eggs are set.
Notes
- If using frozen spinach, squeeze the liquid out. Use about 1 cup of frozen spinach.
- Leftover breakfast casserole will keep in the refrigerator for up to 4 days, or in the freezer for up to 1 month, in an airtight container.
Nutrition Information
Calories: 112kcal | Carbohydrates: 4g | Protein: 10g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 119mg | Sodium: 188mg | Potassium: 195mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1517IU | Vitamin C: 10mg | Calcium: 96mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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