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Bacon and Vegetable Egg Casserole

A hearty and healthy egg casserole packed with vegetables and bacon. Perfect for a weekend brunch or a simple weeknight dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Breakfast, Brunch, Dinner
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Ingredients
  • 12 large eggs
  • 1/2 cup full fat coconut milk
  • 1 tsp sea salt (more or less to taste)
  • 1/2 tsp black pepper (more or less to taste)
  • 2 tomatoes, chopped
  • 2 sweet bell peppers, chopped
  • 2-3 large handfuls fresh spinach
  • 12 pieces cooked turkey bacon, chopped
  • 3/4 cup chopped green onion
  • 1-2 tbsp coconut oil (for greasing the pan)

Method
 

  1. Preheat your oven to 375F.
  2. In a large bowl add the eggs, coconut milk, salt and pepper and whisk until smooth.
  3. Add the chopped vegetables and turkey bacon to the bowl and stir well.
  4. Grease a 13" x 9" baking dish with coconut oil.
  5. Pour the egg and vegetable mixture into the baking dish and spread evenly.
  6. Bake for ~35 minutes, until the top is firm and cooked through.
  7. Remove from the oven and let it cool for a few minutes.
  8. Cut into desired pieces and serve!

Notes

Feel free to substitute any vegetables you like in this casserole!