Bacon Potato Egg Casserole
This Bacon Potato Egg Casserole is a little meaty, a little cheesy, and jam packed with healthy vegetables. It's perfect to make ahead to enjoy during a busy week!
Servings: 6 people
Calories: 257kcal
Equipment
- Cooking pan with a lid
- Cutting Board
- Knife
- Measuring cups and spoons
- 9x13 baking dish
- Mixing Bowl
- cheese grater
- Kitchen shears
- Vegetable peeler
- Whisk
- Tin foil
Ingredients
- ¼ cup onion diced
- ¼ cup bell pepper diced
- 1 cup sweet potato shredded
- cooking spray
- ½ package thick cut bacon
- 2 tbsp breakfast blend seasoning
- 9 eggs
- 1 cup egg whites
- 3 tbsp milk
- 1 cup spinach chopped
- 1 cup shredded cheese
Optional garnishes
- 2 tbsp green onion chopped
- ½ avocado sliced
- extra bacon
- extra cheese
Instructions
- First, preheat the oven to 350°F.
- Prepare all ingredients prior to cooking for a seamless process. Dice your onion and bell pepper. Chop your spinach. Then, using a vegetable peeler, remove the skin and any blemishes from the sweet potato and grate it. Be careful of your fingers during this process!
- Next, using kitchen shears, cut bacon into small strips, about ¼" thick. Place directly into a cooking pan. Then, heat pan to medium-heat and cover with a lid. Again, be careful of the bacon grease here. It will get everywhere. (That's why we have the lid.) If you have a splatter guard, that would be great to use here as well.
- Cook the bacon for 6-8 minutes or until 90% cooked. Then, drain grease from the pan. Pro Tip: Save a tablespoon or two of the grease to drizzle on top of the casserole. IT'S SO GOOD.
- Keep the bacon in the pan over medium-heat. Then, add in sweet potato, onion, and bell pepper. Sprinkle in 2 tablespoons of breakfast blend seasoning and sauté vegetables until golden. (Don't cook them completely through.) Set aside.
- In a mixing bowl, whisk together eggs, egg whites, milk, and 2 more tablespoons of breakfast blend seasoning and pour into a greased baking dish.
- Add bacon and vegetables into the egg mixture. Then, stir in chopped spinach.
- Lastly, sprinkle shredded cheese on top.
- Bake for 40 minutes. At the 30 minute mark, cover the casserole dish with tin foil to prevent the cheese from burning.
- Remove from the oven and garnish with avocado slices and green onion. Slice into squares, and enjoy!
Notes
Nothing complements an egg breakfast like a nice drizzle of ketchup. You could also use special sauce, ranch, bleu cheese...use what you like!
Store in the refrigerator for up to 5 days. You can wrap the dish you cooked the casserole in or transfer slices to an airtight container.
Do not to pour bacon grease down the drain. Doing this repeatedly over time will clog your drains. I recommend pouring into another container like an old coffee can, storing somewhere discreet, and throwing it in the trash when full.
Nutrition
Serving: 1 slice | Calories: 257kcal | Carbohydrates: 7g | Protein: 23g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 306mg | Sodium: 506mg | Potassium: 301mg | Fiber: 1g | Sugar: 2g