Whip up this easy egg bake recipe for breakfast in 45 minutes using staple pantry ingredients. This delicious egg casserole is a healthy breakfast alternative that has a light, fluffy texture and lots of flavors. It's the perfect start to your day that easily feeds a large family!
Green onion for garnish and slices of avocado for serving
Instructions
Preparations
Wash and dice the red and green bell peppers.
Finely chop the onion and garlic.
Cooking instructions
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a baking dish with butter or cooking spray.
Set a large skillet over medium heat and cook the chopped bacon for 5 minutes until soft.
Add the minced garlic and onion to the skillet and cook until the bacon pieces become crispy.
Add the chopped bell peppers to the skillet and cover with a lid, cooking for around 10 minutes until softened.
Transfer the mixture to a bowl to cool down.
Make the egg mixture by whisking the eggs with the salt and pepper in a large bowl. If you want to add Italian seasoning, now is the time.
Combine the cooled veggie mixture and the shredded cheese with the seasoned eggs, stirring well.
Pour the mixture into the prepared casserole dish and bake it in the preheated oven for 25 to 30 minutes until the top is slightly brown and the mixture is firm.
Remove the egg casserole from the oven and allow it to cool for 5 to 10 minutes before cutting it into squares and serving.Serving suggestions: chopped green onions, sliced avocado, diced tomatoes, or a few dashes of hot sauce on top.
Recipe Notes
Use the toothpick test.The easiest way to know when your egg casserole is perfectly cooked is to insert a toothpick into the center of it. If it comes out clean, it's ready.Drain the excess liquid.It's best to strain the cooked veggies while they cool to remove any excess liquid, as this can make the egg casserole watery.Add corn flour.Add 1 tablespoon of corn flour to the egg mixture for a firmer consistency.