Egg Casserole (Egg Bake)

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This Egg Casserole (Egg Bake) is an easy, healthy breakfast casserole that’s made with only 9 ingredients (eggs, veggies, bacon, cheese and spices)! It’s a healthy, low-carb way to start the day!

front view of a piece of egg casserole on a plate

This healthy egg casserole recipe is one of my favorites. It’s a simple, straightforward breakfast casserole with bacon, eggs, vegetables and cheese. No extras (like milk, bread, potatoes, etc.). Just a bunch of protein and nutrients to start the day right! 

This egg bake is a perfect meal-prep recipe.

You can make it, cut it into individual servings and enjoy it all week long. It’s even freezer-friendly and totally customizable to your taste preferences! 

Plus, this egg casserole isn’t just for breakfast! Whenever I need a “clean out the fridge” dinner, I usually make an egg dish of some sort, like this egg bake, (or this easy frittata recipe, breakfast egg sandwiches, the best omelet recipe, egg muffins, egg salad, crustless quiche or hash brown quiche). I even eat the leftovers for lunch. So no matter what time of day, or night, it is, this healthy breakfast casserole is a winner.

overhead view of a slice of egg casserole next to the baking dish of egg bake

Egg Casserole: Ingredients 

The first step in making this egg casserole recipe is to prepare the ingredients. So let’s discuss the components of this dish, as well as possible substitutions.

overhead view of the labeled ingredients in this egg casserole recipe
  • Bacon. There are so many varieties of bacon out there that would be perfect to use in this egg bake recipe.  I recommend choosing a thick variety with great flavor (hickory smoked, etc.) Turkey bacon can also be used, but because of the lower fat content, you will likely need to add 1 Tablespoon olive oil to the fry pan when you add the veggies to cook them well.  You can also use crumbled breakfast sausage in place of bacon. If you wish to leave out the bacon and make this vegetarian, use 2 Tablespoons olive oil to sauté the vegetables.
  • Onion. I usually make this egg casserole with a sweet, white onion. Any variety works well: red onion, yellow onion, green onions, etc. 
  • Bell Peppers. I like to use a mixture of red and green bell peppers for color (it’s especially festive for a Christmas morning breakfast). You can use any bell pepper variety you choose (red, orange, yellow, green, etc.) If you don’t like peppers, substitute 2 cups of your favorite vegetables (broccoli, carrots, celery, zucchini, etc). 
  • Eggs. there is no substituions for eggs in this healthy breakfast casserole recipe.
  • Cheddar Cheese. I recommend an extra sharp cheddar cheese for the best flavor. Other cheeses that taste great in this egg bake recipe are: Colby jack, Swiss cheese, pepper jack (for a spicy flavor) and mozzarella.
front view of a piece of egg casserole on a plate

How to Make Egg Casserole

This breakfast casserole with bacon is fairly easy to make! As always, you can follow along with the photos for step-by-step instructions and a few helpful notes, or you can watch the video (or both).

Cook Bacon & Veggies

The first step in making this recipe to sauté the bacon, onion and garlic over medium heat until the bacon just begins to brown. Be sure to stir every few minutes. 

Note: For a vegetarian version (without bacon), simply add 2 TBS olive oil to the pan and sauté the onions and garlic together until the onions are soft, then add the rest of the veggies.

two photos showing how to make egg casserole - cooking bacon, onion and garlic in a frying pan.

Once the bacon just begins to brown, add the diced peppers and stir until they are evenly dispersed in the bacon/onion mixture. Cover and cook for 5-7 minutes, stirring every minute or two. Cook until the bacon is browned and the peppers are soft. 

Cool

Remove the pan from the heat and let the veggie/bacon mixture cool while you make the rest of the egg casserole recipe. 

two photos showing how to make egg casserole - cooking vegetables with bacon mixture

Make the Egg Mixture

While the bacon/veggie mixture is cooling, whisk the eggs together until they are uniform in color and smooth. Then add the seasoning to the beaten eggs and whisk to combine. 

two photos showing how to make egg casserole - making egg mixture

Assemble the Egg Casserole

Add the cooled bacon/vegetable mixture to the egg/spice mixture and stir to combine. Next, add the cheese and stir until it is evenly distributed. 

two photos showing how to make egg casserole - adding vegetables and cheese to the egg miture

Bake

Pour the egg casserole mixture into a 9×13″ baking dish and bake in the preheated oven for 25-30 minutes, or until the top is set and slightly browned. 

You can also check the doneness of an egg bake recipe by testing the internal temperature. When an instant read thermometer reads 160 degrees F, the breakfast casserole is done.

two photos showing how to make egg casserole - in a white baking dish before and after baking

Serve

Cool for 5 minutes, cut and serve warm. I like to serve this healthy breakfast casserole with a side of roasted potatoes, oven baked bacon, roasted sweet potatoes, or a delicious salad. Or try any of our breakfast recipes.

Serving suggestions: 

Here are some of my favorite toppings to serve with this egg casserole: 

  • A dollop of sour cream
  • My son loves eating this egg bake with a scoop of homemade salsa
  • You can’t go wrong serving it with homemade guacamole
  • Top this egg bake with chopped fresh herbs. 
overhead photo of egg casserole in a white baking dish

Store

Cut this breakfast casserole into squares and store it in an airtight container in the refrigerator for up to 5 days. 

Freeze

Let the casserole cool completely, then cut it into the proper serving sizes for your appetite, and freeze in an airtight container for up to 2 months. 

To reheat: remove the egg casserole from the freezer and warm in the microwave or oven until heated through. 

front view of a piece of egg casserole being lifted out of the baking dish with a wooden spatula

Egg Casserole Recipe FAQs

Can you freeze a breakfast casserole?

Yes. Let the casserole cool completely, then cut it into the proper serving sizes for your appetite, and freeze in an airtight container for up to 2 months. 
To reheat: remove the egg casserole from the freezer and warm in the microwave or oven until heated through. 

How do you know when an egg casserole is done?

This recipe is done when the top is set and slightly puffed and springs back when touched.

What is the difference between a breakfast casserole and a quiche?

A quiche is made with a pie crust while a breakfast casserole is not. Plus, this casserole has more eggs and no milk, while the base of a quiche is more liquid dairy (usually cream) than eggs.

What temperature should this egg casserole be heated to?

I suggest heating it to 160 degrees F to ensure the eggs are fully cooked.

square piece of egg casserole on a plate with avocado and a fork

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Healthy Egg Casserole (Egg Bake)

Laura
This Egg Casserole (Egg Bake) is an easy, healthy breakfast casserole that's made with only 9 ingredients (eggs, veggies, bacon, cheese and spices)! It's a healthy, low-carb way to start the day!
5 from 234 votes
Course Breakfast, brunch
Cuisine American
Servings 10 Servings
Calories 180
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes

Ingredients 
 

  • 6 oz bacon diced (about 5 slices)
  • 1 cup onion finely chopped
  • 1 teaspoon minced garlic
  • 1 red bell pepper diced (about 1 cup)
  • 1 green bell pepper diced (about 1 cup)
  • 12 eggs beaten
  • ½ teaspoon sea salt
  • ¼ teaspoon pepper
  • 1 cup shredded cheddar cheese (4 oz)

Instructions 

  • Preheat oven to 350 degrees F.
  • Grease a 9×13” baking dish, set aside.
  • In a large skillet, over medium heat, cook diced bacon until it just starts becomes soft.
  • Add minced garlic and onion and cook until bacon begins to brown.
  • Add red pepper and green pepper, cover and cook for 5-10 minutes or until the veggies are soft and bacon is browned, stirring occasionally.
  • Remove from heat and let cool.
  • In a medium bowl, whisk together eggs.
  • Add sea salt and pepper and whisk to combine.
  • Add cooled bacon/veggie mixture to the beaten eggs and stir to combine.
  • Add cheese. Stir to combine.
  • Pour into prepared baking dish and spread the mixture evenly in the dish.
  • Bake in preheated oven for 25-30 minutes, or until top is set and slightly browned.
  • Cool for 5 minutes and serve warm.

Video

Notes

Ingredient Substitutions 
  • Bacon. I recommend choosing a thick bacon with great flavor (hickory smoked, etc.) Turkey bacon can also be used, but because of the lower fat content, you will likely need to add 1 TBS olive oil to the fry pan when you add the veggies to cook them well.  You can also use crumbled breakfast sausage in place of bacon with equally delicious results.
  • Onion. I usually make this egg casserole with a sweet, white onion. Any variety works well: red onion, yellow onion, green onions, etc. 
  • Bell Peppers. You can use any bell pepper variety you choose (red, orange, yellow, green, etc.) If you don’t like peppers, substitute 2 cups of your favorite vegetables (broccoli, carrots, celery, zucchini, etc). 
  • Cheddar Cheese. I recommend an extra sharp cheddar cheese for the best flavor. Other cheeses that taste great in this egg bake recipe are: Colby jack, Swiss cheese, pepper jack (for a spicy flavor) and mozzarella.
To Make it Vegetarian
If you wish to leave out the bacon and make this vegetarian, use 2 Tablespoons olive oil to sauté the vegetables.
Store
Cut this breakfast casserole into squares and store it in an airtight container in the refrigerator for up to 5 days. 
Freeze
Let the casserole cool completely, then cut it into the proper serving sizes for your appetite, and freeze in an airtight container for up to 2 months. 
To reheat: remove the egg casserole from the freezer and warm in the microwave or oven until heated through. 

Nutrition

Serving: 1piece | Calories: 180kcal | Carbohydrates: 4g | Protein: 11g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 216mg | Sodium: 336mg | Potassium: 175mg | Fiber: 1g | Sugar: 2g | Vitamin A: 815IU | Vitamin C: 26mg | Calcium: 116mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 234 votes (205 ratings without comment)

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69 Comments

  1. 5 stars
    Thank you for this basic recipe which allowed me to improvise with what I had on hand this morning! For example, I did not have bacon, but I did have some left over seasoned ground beef, and I did not have fresh peppers but I did have half a jar of roasted red peppers. The result was very tasty with a little dollop of low fat sour cream and slices of avo. Served with a half cup of mixed berries and sprouted wheat toast. Yum! Next time I’ll experiment with a creamier cheese and different veggies.😋