Healthy Egg Casserole (Egg Bake)

This egg casserole is about to become your weekend breakfast hero.

Picture fluffy scrambled eggs loaded with crispy bacon, colorful bell peppers, and melted cheddar cheese – all baked into one gorgeous dish that feeds a crowd without breaking a sweat.

The magic happens when all those flavors meld together in the oven, creating this perfect harmony of smoky bacon, sweet peppers, and creamy eggs.

Plus, you can prep most of it the night before and just pop it in the oven when everyone’s ready to eat.

Talk about stress-free entertaining!

Ingredients

For the Vegetable Base:

• 6 oz bacon, diced (about 5 slices)
• 1 cup onion, finely chopped
• 1 teaspoon minced garlic
• 1 red bell pepper, diced (about 1 cup)
• 1 green bell pepper, diced (about 1 cup)

For the Egg Mixture:

• 12 eggs, beaten
• ½ teaspoon sea salt
• ¼ teaspoon pepper
• 1 cup shredded cheddar cheese (4 oz)

Steps

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish thoroughly with butter or cooking spray – this prevents sticking and makes cleanup so much easier.
2. In a large skillet over medium heat, cook the diced bacon until it just starts to become soft, about 3-4 minutes. You want it to render some fat but not get crispy yet – it’ll finish cooking in the oven.
3. Add the minced garlic and chopped onion to the bacon. Cook, stirring occasionally, until the bacon begins to brown and the onions become translucent, about 4-5 minutes. The garlic should be fragrant but not burned.
4. Add both the red and green bell peppers to the skillet. Cover and cook for 5-10 minutes, stirring occasionally, until the vegetables are soft and the bacon is nicely browned. The peppers should still have a slight bite to them.
5. Remove the skillet from heat and let the bacon-vegetable mixture cool for 5-10 minutes. This step is crucial – adding hot ingredients to raw eggs can start cooking them prematurely, creating an uneven texture.
6. In a medium bowl, whisk the 12 eggs vigorously until they’re completely smooth and uniform in color. No streaks of white should remain – this ensures even cooking throughout the casserole.
7. Add the ½ teaspoon sea salt and ¼ teaspoon pepper to the beaten eggs. Whisk again to distribute the seasonings evenly. Taste and adjust seasoning if needed.
8. Add the cooled bacon and vegetable mixture to the beaten eggs, stirring gently but thoroughly to combine. Every bite should have a good distribution of ingredients.
9. Fold in the 1 cup shredded cheddar cheese, stirring just until evenly distributed. Don’t overmix at this point – you want to keep the eggs light and airy.
10. Pour the entire mixture into your prepared baking dish. Use a spatula to spread it evenly, making sure the ingredients are distributed throughout and the surface is level.
11. Bake in the preheated oven for 25-30 minutes, or until the top is set and lightly golden brown. The center should no longer jiggle when you gently shake the dish – this indicates the eggs are fully cooked through.
12. Remove from the oven and let cool for 5 minutes before serving. This brief rest allows the casserole to set up properly and makes it easier to cut clean slices.

Smart Swaps

• Turkey bacon instead of regular bacon – cuts saturated fat by 60% while keeping that smoky flavor
• Egg whites (24 whites) instead of whole eggs – reduces calories from 180 to 120 per serving
• Reduced-fat cheddar instead of regular – saves 30 calories per serving without sacrificing taste

Make It Diabetes-Friendly

Replace the regular bacon with turkey bacon and use only 8 whole eggs plus 8 egg whites instead of 12 whole eggs. This modification reduces the carbs to just 4g per serving (down from 6g) while cutting calories to 145 per serving. The high protein content (18g per serving) helps stabilize blood sugar levels. Serve with a side of fresh berries instead of toast to keep the glycemic impact low. Consider eating this casserole paired with avocado slices – the healthy fats further slow glucose absorption and keep you satisfied longer.

Pro Tips

• Make the bacon-veggie mixture the night before and store covered in the fridge – just reheat slightly before mixing with eggs
• Use room temperature eggs for the smoothest texture – they whisk more easily and cook more evenly
• Don’t skip the cooling step after cooking vegetables – hot ingredients can create rubbery scrambled bits in your casserole