Low-Carb Bacon, Egg, and Spinach Casserole
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!
Servings 8
Calories 507kcal
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
- 16 ounces shredded cheddar cheese
Instructions
- 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.
- 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.
Nutrition
Serving: 1piece | Calories: 507kcal | Carbohydrates: 3g | Protein: 30g | Fat: 41g | Saturated Fat: 19g | Cholesterol: 400mg | Sodium: 881mg | Potassium: 412mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3854IU | Vitamin C: 8mg | Calcium: 488mg | Iron: 3mg