Breakfast Casseroles are extremely convenient for make-ahead food, extremely easy, and also give you a chance to use up your eggs if they may be expiring soon.

Here is one I make often.

  • 8 pieces of bacon (i used Applegate)
  • 2/3 cup of chopped whtie onion. Frozen works fine (just defrost it in the microwave for a minute or so so it’s not frozen when it hits your hot bacon grease)
  • 1 TBSP grassfed butter
  • 6 cups Raw spinach
  • 6 TBSP full-fat Cream cheese
  • Seasonings for spinach mixture: onion powder, garlic powder, sea salt, pepper
  • 12 eggs, ideally organic and pasture-raised
  • 6 TBSP organic heavy whipping cream
  • Egg seasonings: Onion powder, sea salt, pepper, turmeric (optional, I just use it in everything because it’s a great anti-inflammatory, esp. when combined with black pepper)
  • 1 1/2 cup of shredded mozzarella cheese
  • 1 cup shredded cheddar
  1. Cut bacon into bite sized pieces. Cook in a large skillet over medium-high heat until cooked to your preference. Transfer bacon to a bowl for later making sure to keep as much as the bacon fat in the skillet as possible.
  2. Add the onion to the skillet over medium heat. Add in the butter. Stir for a couple of minutes. Reduce heat to low.
  3. Add in the Spinach and cream cheese. Add in spinach mixture seasonings (to your preference). Stir until spinach is wilted and cream cheese is mixed throughout.
  4. Remove from heat and set aside.
  5. Preheat oven to 350 F
  6. In a large bowl, whisk together 12 eggs with the cream. Add in seasonings. Whisk again.
  7. Stir in the mozzarella cheese. Set aside.
  8. Assemble your casserole. I used a 9×13 baking disk, although a square or round pan allows eggs to bake more evenly. Spread the spinach mixture evenly over the bottom of the baking dish.
  9. Add bacon pieces over that layer, evenly
  10. Pour on the egg mixture
  11. Bake for 20 minutes
  12. Remove from oven and add the cheddar cheese on top.
  13. Bake for another 10 minutes, or until both the cheese is melted and the eggs feel firm when jiggling.

Optional: Serve with a dollop of sour cream

I even did the nutritional info for this dish. I typically don’t count calories or measure (unless baking desserts), but today I did for some reason, and I input it into MyFitnessPal and it came out as follows if cut into 8 servings:

  • 367 calories
  • 31.2g fat (15.3 saturated, .4 polyunsaturated, 1.4 monounsaturated)
  • 3.2g carbs (.5 fiber, .8 sugar)
  • 20.4g protein
Spinach Bacon Mozzarella Egg Casserole

Spinach Bacon Mozzarella Egg Casserole