This bacon and spinach egg casserole is the ultimate low-carb, high protein breakfast. 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. By taking a little time at the beginning of the week to prepare my meals, 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. I find that a high protein breakfast always keeps me full until lunch such as peanut butter banana Greek yogurt pancakes, gingerbread protein pancakes, or banana nut chia power bars. This Low-Carb Bacon and Spinach Egg Casserole works as a great baseline recipe, that you can make as is, or customize to your liking!
Why You’ll Love this Low-Carb Bacon and SPinach Egg Casserole
- Requires very little prep, so it’s pretty quick!
- Easy to make in bulk, so you can feed a crowd.
- Super customizable to meet the preferences of whoever you’re serving.
- Can be made in advance and frozen for easy meal prep!
Ingredients
- Bacon: By cooking the bacon separately, I get it nice and crispy before adding it to the casserole.
- Spinach: A fantastic source of vitamins like iron, fresh or frozen spinach can be used for this egg casserole.
- Eggs: A fantastic source of protein, eggs are affordable and easily accessible.
- Cheese: I like to use a sharp cheddar cheese, but lots of types of cheese taste great with eggs.
Easy Substitutions
- Use egg whites. If you wanted to only use egg whites instead of full eggs, you can do that as well!
- Switch the protein. Cooked sausage or ham could replace the bacon, or you could leave them out all together and just amp up the vegetables.
- Swap the greens. While I love how accessible spinach is, you can use kale or any other leafy green in it’s place.
- Add more veggies. Chopped bell peppers, onion, mushrooms, or shredded potatoes would all taste great in an egg casserole like this.
How to Make a Low-Carb Bacon and Spinach Egg Casserole
Step 1. Start your bacon and spinach egg casserole by cutting your bacon into bite sized pieces.
Step 2. Then in a large skillet, cook the bacon until crispy and set aside. In the same skillet, sauté spinach until wilted and bright green.
Step 3. While the bacon and spinach are cooking, crack your eggs into a large bowl.
Step 4. Whisk your eggs with some salt and pepper to taste, and with some water to make them nice and fluffy. Then add the spinach and bacon and mix well.
Step 5. Pour the egg mixture into a prepared casserole dish, then top with the shredded cheese. Toss in the oven at 375 for about 30 minutes until eggs are set.
Before serving I love to sprinkle with fresh herbs such as minced parsley or green onions, then enjoy your Low-Carb Bacon and Spinach Casserole!
Frequently asked questions
What’s the difference between frittata and egg casserole?
Can you freeze egg bake?
How to reheat egg bake?
More Breakfast Recipes
- Asparagus and Goat Cheese Frittata
- Avocado Toast with Cottage Cheese & Tomatoes
- Spinach and Feta Egg Bake
- Quick Banana Oatmeal with Flax
- Lebanese Breakfast Pita with Labneh
- Feta and Spinach Egg White Omelette
Eat It, Like It, Share it!
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I love how customizable this Bacon and Spinach Egg Casserole is. What ingredients would you put in your egg bake? Let me know!
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Low-Carb Bacon and Spinach Egg Casserole
Ingredients
- 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
- 8 ounces shredded cheddar cheese
Instructions
- 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.8 strips bacon, 8 cups spinach
- 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.12 large eggs, 1/4 cup water, 1/2 teaspoon salt, 1/2 teaspoon pepper
- Sprinkle pan with shredded cheese then bake until eggs are set, about 30 minutes. Serve warm or refrigerate for up to 7 days.8 ounces shredded cheddar cheese
Last Step:
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