Low-Carb Bacon and Spinach Egg Casserole

4.52 stars average

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!

Course Breakfast

Cuisine American

Diet Diabetic, Gluten Free

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 380kcal

Preheat oven to 375 degrees and spray an 8x11 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

Feel free to customize this egg bake with any proteins, veggies or cheeses you have on hand!