Low-Carb Bacon, Egg, and Spinach Breakfast Casserole
Low-Carb Bacon, Egg, and Spinach Breakfast Casserole is the perfect quick and easy make-ahead, meal-prep dish loaded with cheese, mushrooms, and peppers.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
- 2 eggs
- 1 1/2 cups egg whites
- 2-3 cups frozen spinach thawed and drained. This means you should purchase frozen spinach, thaw it and drain the excess water. I prefer this to fresh spinach.
- 6 slices Butcher Box bacon cooked and crumbled
- 1 cup sliced mushrooms
- 1/2 cup red onion chopped
- 1/2 green pepper chopped
- 1/2 red pepper chopped
- 1 1/4 cup shredded cheddar or a combo of cheddar and white cheddar
- salt and pepper to taste
Preheat oven to 375 degrees. Spray a 9x13 baking dish with cooking spray.
Place a skillet on medium-high heat. Add the chopped veggies (excluding the spinach) to the pan. Sautee for a few minutes until the veggies are soft.
Add the veggies to the bottom of the baking dish. Spread the veggies throughout the dish.
Add another layer, add the spinach.
Whisk the egg whites and eggs in a small bowl. Season with salt and pepper. Pour the egg mixture over the veggies.
Create an additional layer by adding the crumbled Butcher Box bacon and shredded cheese.
Bake for 35 minutes.
Remove from the oven. Allow to cool before serving.
Calories: 173kcal | Carbohydrates: 3g | Protein: 19g | Fat: 9g