EGG AND BACON BREAKFAST CASSEROLE RECIPE

Why You’ll Love It:
A protein-rich, blood sugar–balancing breakfast that keeps you full, focused, and energised all morning. This egg and bacon casserole is simple, savoury, and deeply nourishing, perfect for busy mornings, meal prep, or a slow weekend brunch. Packed with quality protein, healthy fats, and greens, it’s exactly what your hormones love first thing in the day.

Prep Time: 15 mins
Cook Time: 30 mins
Servings: 4

Ingredients:

-  8 eggs
-  8 slices bacon, chopped and cooked
-  1 cup spinach, finely chopped
-  1 bell pepper/capsicum, diced
-  1 cup shredded dairy-free cheese (dairy cheese also works)
-  Sea salt and cracked black pepper, to taste

Method:

1. Preheat your oven to 190°C (175°C fan)/ 374°F (347°F) and lightly grease a baking dish with olive oil or coconut oil.
2. Place the chopped bacon in a skillet over medium heat and cook until lightly crispy, about 5–7 minutes. Remove from the pan and set aside on a paper towel to drain excess fat.
3. Finely chop the spinach and dice the bell pepper (capsicum). Set aside.
4. Crack the eggs into a large bowl and whisk well until the yolks and whites are fully combined. Season generously with sea salt and cracked black pepper.
5. Stir the cooked, chopped bacon into the eggs, followed by the chopped spinach, diced bell pepper, and dairy-free cheese. Mix until everything is evenly distributed.
6. Pour the egg mixture into the prepared baking dish and gently spread it out so the vegetables and bacon are evenly layered.
7. Place in the oven and bake for 25–30 minutes, or until the centre is set and the top is lightly golden. A knife inserted into the middle should come out clean.
8. Allow the casserole to rest for 5 minutes before slicing. Serve warm, or cool completely and store in the fridge for easy breakfasts throughout the week.

Optional additions: fresh herbs, mushrooms, onion, or a sprinkle of chilli flakes if you like a little heat.