Easy Egg Casserole (Egg Bake) Recipe Healthy & Low Carb
A protein-packed, low-carb breakfast bake loadedwith savory bacon and fresh vegetables.
Ingredients
- Bacon: 6 oz diced about 5 slices
- Onion: 1 cup finely chopped
- Garlic: 1 teaspoon minced
- Red Bell Pepper: 1 cup diced
- Green Bell Pepper: 1 cup diced
- Eggs: 12 large eggs beaten
- Sea Salt: ½ teaspoon
- Black Pepper: ¼ teaspoon
- Cheddar Cheese: 1 cup shredded
Instructions
- Preheat the oven and grease a 9x13 inch baking dish thoroughly to prevent any sticking.
- Cook the diced bacon in a large skillet over medium heat until it softens and releases its natural fats.
- Stir in the chopped onions and minced garlic, continuing to cook until the bacon begins to turn golden brown.
- Add both the red and green bell peppers to the skillet, cover with a lid, and sauté for several minutes until the vegetables are tender.
- Whisk the twelve eggs in a large mixing bowl until completely smooth, then season with sea salt and black pepper.
- Allow the cooked bacon and vegetable mixture to cool slightly before folding it into the egg mixture along with the shredded cheddar cheese.
- Pour the combined ingredients into the prepared baking dish and spread them out into an even layer.
- Bake until the top is set and lightly golden, ensuring the center is firm to the touch before removing from the oven.
Notes
- Make-Ahead Tip: You can prep the entire mixture the night before and store it covered in the fridge for an easy morning bake.
- Vegetable Prep: Always sauté the peppers and onions beforehand to prevent the casserole from becoming watery during the baking process.
- Cheese Choice: For the best melt, shred your own cheddar from a block rather than using pre-packaged bags.
- Leftovers: This dish reheats beautifully in the microwave, making it ideal for weekday meal planning.