Bacon Breakfast Casserole

This cheesy Bacon Breakfast Casserole is great for brunch or meal prep! Made with no bread, it's delicious, gluten free and secretly healthy!

Prep Time10

Cook Time40

Total Time50

Servings:

Calories: 428kcal

Preheat the oven to 400 degrees F and prepare a greased 9×13 glass or ceramic baking dish.
Heat a large sauté pan on the stove. You can spray lightly with cooking spray/olive oil but do not pour oil into the pan!
Add the bacon directly to the hot pan. Cook the bacon for 5 minutes, then flip and cook for an additional 5 minutes. You may need to do this in 2 different sets if your pan is not large enough.
One the bacon is cooked, remove from the pan and place on a paper towel lined plate. Use a paper towel to soak up most of the bacon fat/grease - but leave some in the pan for sautéing veggies.
Add the peppers, onions and garlic to the warm bacon fat. Sauté for 5 minutes.
While the veggies cook, whisk together the eggs and dried spices in a large bowl. Crumble the bacon using your hands or a scissors.
Add the cooked bacon, veggies, thawed hash browns and cheddar cheese to the egg mixture. Stir well to combine.
Pour into prepared greased 9×13 baking dish.
Bake at 400 degrees F for 25-30 minutes or until the eggs are completely set in the center.

Substitutions:

Bacon: Bacon can be replaced with cooked breakfast sausage or even cooked ham.

Veggies: Feel free to add more veggies. Spinach, mushrooms or other greens would be great in this casserole.

Storage: You can store this casserole in the refrigerator for up to 4 days. You can freeze for up to 3 months.