This low carb, high protein egg casserole is made with bacon, spinach, and cheese. Ideal for prepping ahead and enjoying for breakfast all week long!
Healthy, make-ahead breakfast recipes are one of the main reasons I’ve been able to maintain a 60+ pound weight loss for over 15 years now. If you’re new to The Lemon Bowl, be sure to read about How I Lost 59 Pounds (And Kept It Off).
By taking a little time at the beginning of the week to prepare a breakfast I can reheat or enjoy for several days I am much more likely to stick with my healthy eating goals (and not reach for something less healthy or skip breakfast altogether.)
Egg bakes are one of my favorite low carb, high protein breakfast recipes because they are easy to make, versatile (you can use any ingredients you have on hand!) and really delicious. After all, it doesn’t matter how healthy a recipe is – if it isn’t’ delicious you won’t eat it.
Speaking of delicious, this egg bake starts with crispy bacon that I fry in a deep skillet until crispy. After removing the bacon and most of the bacon grease I saute a bunch of spinach in about two tablespoons reserved bacon grease.
Next, you mix the cooked bacon and spinach with the eggs before pouring it into a prepared baking dish. Sprinkle the mixture with cheese then bake until the eggs are firm, about 30 minutes.
Frequently asked questions:
Why would you want to cook vegetables in bacon grease? Bacon grease adds a ton of flavor and smokiness to anything you saute in it such as Brussels sprouts, broccoli or spinach.
I found that adding in a little water results in fluffy, light eggs when they are baked in the oven.
A cooked egg casserole will last up to 7 days if stored in an air-tight container in the refrigerator.
The microwave can handle this over the oven. Place in the microwave and heat for 60 seconds to serve.
Can I Swap Out Bacon and Spinach for Other Ingredients? Absolutely! I’ve made other egg casseroles (or egg bakes) with a wide variety of ingredients.
A few of my favorite egg bake recipes include:
Before serving I love to sprinkle with fresh herbs such as minced parsley or cilantro. A little heat from Sriracha or chili flakes doesn’t hurt either!
What ingredients would you put in your egg bake first? Let me know!
Your fork is waiting.
Low-Carb Bacon, Egg, and Spinach Casserole
- 8 strips bacon cut in thin slices
- 8 cups spinach fresh or frozen
- 12 large eggs
- ¼ cup water
- ½ teaspoon salt
- ½ teaspoon pepper
- 16 ounces shredded cheddar cheese
- Preheat oven to 375 degrees and spray an 8×11 baking dish with cooking spray.
- Brown bacon in a medium non-stick skillet over medium heat, using a wooden spoon to ensure even browning. Cook until bacon is browned, about 7-9 minutes. Strain on to a plate lined with a paper towel. Remove all but 2 tablespoons of the bacon grease from the pan then add in spinach. Saute until spinach is wilted, about 3-4 minutes.
- While bacon and spinach are cooking, whisk eggs, water, salt and pepper in a large bowl. Add cooked, strained bacon and cooked spinach to the egg mixture and mix well. Pour mixture into prepared baking dish.
- Sprinkle pan with shredded cheese then bake until eggs are set, about 30 minutes. Serve warm or refrigerate for up to 7 days.
Find more healthy breakfast recipes on my Pinterest!