Savory Bacon And Egg Casserole

Craving a hearty and satisfying breakfast that’s perfect for busy mornings or weekend brunches? Look no further than the classic egg casserole with bacon! This versatile dish is incredibly easy to prepare, endlessly customizable, and delivers a protein-packed punch to kickstart your day.

This guide dives deep into everything you need to know about creating a delicious egg casserole with bacon. We’ll cover the essential ingredients, provide step-by-step instructions, and even offer some nutritional information.

Ingredients:

8 large eggs

½ cup milk (whole milk, skim milk, or even a plant-based alternative like almond milk will work)

¼ teaspoon salt

¼ teaspoon black pepper

1 tablespoon chopped fresh chives (optional, but adds a delightful oniony flavor)

6 slices cooked and crumbled bacon (turkey bacon can be used for a lighter option)

1 cup shredded cheddar cheese (or your favorite cheese blend)

½ cup chopped vegetables (diced bell peppers, onions, broccoli, or spinach are all great choices)

Optional Add-Ins:

Chopped ham

Diced sausage

Cooked and crumbled chorizo

Chopped fresh herbs (such as parsley, dill, or thyme)

Directions:

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.

2. In a large bowl, whisk together the eggs, milk, salt, and pepper. If using, add the chopped chives.

3. In the prepared baking dish, spread the cooked and crumbled bacon evenly.

4. Add your chosen chopped vegetables on top of the bacon layer.

5. Pour the egg mixture over the vegetables and bacon.

6. Sprinkle the shredded cheese evenly over the top.

7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

8. Let the casserole cool slightly before serving. Garnish with additional chopped chives or a sprinkle of fresh herbs, if desired.

Nutrition Facts:

(Please note that these are approximate values and will vary depending on the specific ingredients used)

Serving size: 1/8 of the casserole

Calories: 250

Fat: 15g

Saturated Fat: 8g

Cholesterol: 215mg

Sodium: 400mg

Carbohydrates: 8g

Fiber: 1g

Sugar: 2g

Protein: 18g

Conclusion

The beauty of this egg casserole recipe lies in its simplicity and adaptability. Feel free to experiment with different cheeses, vegetables, and even meats to create your own personalized version.

This casserole is perfect for meal prepping – simply bake it on a Sunday afternoon and enjoy delicious breakfasts throughout the week. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Ready to get cooking? Let’s dive into some frequently asked questions:

FAQs:

1. Can I use pre-cooked bacon in this recipe?

Absolutely! Pre-cooked and crumbled bacon is a great time-saving option. Just be sure to factor in the added sodium content when calculating the overall nutritional information.

2. What if I don’t have milk?

No problem! You can substitute the milk with water or even chicken broth for a richer flavor.

3. How can I make this recipe vegetarian?

Simply omit the bacon and swap it with your favorite chopped vegetables or crumbled tofu.

4. Can I freeze this casserole?

Yes! Once the casserole has cooled completely, cut it into individual portions and wrap them tightly in plastic wrap or aluminum foil. Frozen casseroles will keep for up to 3 months.

5. What sides go well with an egg casserole?

This casserole pairs beautifully with a variety of breakfast sides. Consider fresh fruit salad, toast, hash browns, or even a side of yogurt with granola.

Now that you’re equipped with all the knowledge and tips, go forth and conquer the delicious world of egg casseroles!