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
- 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.
- Add the onion to the skillet over medium heat. Add in the butter. Stir for a couple of minutes. Reduce heat to low.
- 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.
- Remove from heat and set aside.
- Preheat oven to 350 F
- In a large bowl, whisk together 12 eggs with the cream. Add in seasonings. Whisk again.
- Stir in the mozzarella cheese. Set aside.
- 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.
- Add bacon pieces over that layer, evenly
- Pour on the egg mixture
- Bake for 20 minutes
- Remove from oven and add the cheddar cheese on top.
- 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
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