Whenever I think about a breakfast casserole or egg bake, I’m always taken back to Christmas morning. Every year we had breakfast casseroles that were quickly gobbled up by excited and hungry children. It’s the most wonderful time of the year!
However, I now realize that I don’t need a special holiday to enjoy that traditional dish. I can easily make an egg bake any day of the week, and breakfast will be covered for a few days. This recipe is by far my family’s favorite egg bake. When my husband tried it for the first time he said “I always want these types of dishes to be so good and it seems like they always fall flat when it comes to the flavor. That is not the case with this one!” So there you have it, folks! An egg bake that is filled with SO. MUCH. FLAVOR. So where does that flavor come from? Let's break it down in the ingredients below.
What ingredients do you need to make this egg bake?
Spices
First, the spices of course! We’ve got garlic, salt, pepper, paprika, and crushed red pepper flakes - a great combo of flavors.
Bacon
Second, the bacon. We like turkey bacon in this recipe, but whether you use turkey bacon or regular bacon, the salty, smoky flavor really elevates the overall flavor.
Veggies
Third, the veggies! The diced onion and bell peppers are sauteéd with the spices and bacon. As they cook, they lean into a sweeter flavor that combines well with the salty and smoky flavors of the bacon.
Eggs
We have provided two different options for the egg base that is mixed with the bacon and veggies. This allows you to tailor this recipe to your specific preferences. Don’t worry! We’ve kept it all very simple and of course, delicious. You can make this egg bake with a mix of whole eggs and egg whites OR with only whole eggs.
- Whole eggs + egg whites
- This option calls for 6 whole eggs and 1 cup of egg whites.
- Whole eggs
- This option calls for 12 whole eggs.
Hashbrowns (optional)
Feel free to add 2 cups of hashbrowns to the recipe if you prefer an egg bake with hashbrowns. Be sure to thaw your hashbrowns if they are frozen and remove any excess liquid. To skip this step, purchase the fresh Simply Potatoes Hashbrowns from the store.
Optional toppings
We are big fans of adding avocado and a drizzle of a favorite salsa or hot sauce on top.
What equipment do you need?
For this recipe, you will need:
- a knife and cutting board
- a large pot or skillet
- a large bowl
- a whisk
- a 9x13 pan
How is it done?
First, preheat the oven to 350 degrees Fahrenheit. Line a 9x13 pan with parchment paper or spray with non-stick spray.
Add oil, garlic, salt, paprika, red pepper flakes, and black pepper to a large pot or skillet. Add the bacon and onion and cook on medium-high heat for 5 minutes until the bacon is slightly browned. Add the diced peppers to the pot and cook for 2 more minutes. Remove the pot from the heat and let the mixture cool for 5 minutes. (Once you have cooked the bacon and veggies on the stove, you’ll want to let them cool for a few minutes before adding them to the eggs you have whisked. If they do not cool for long enough, the whisked eggs will start to scramble before they are baked.)
In a separate bowl, whisk the eggs. If you are adding hashbrowns, gently stir them into the whisked eggs.
Add the cooled, veggie bacon mixture to the whisked eggs and stir together.
Pour the egg, bacon, and veggie mixture into the 9x13 pan. Bake for 30 minutes (until a knife inserted into the casserole comes out clean or a food thermometer reads 160 degrees Fahrenheit). If following the option with hashbrowns, the baking time may increase to 40 minutes before the eggs are completely cooked.
Allow the casserole to cool for 10 minutes before serving.
Is this egg bake GF/DF?
Yes, this recipe is both gluten-free and dairy-free!
If you like this recipe check out some of our other favorite breakfast/brunch options:
If you make this egg bake, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Amazing Dairy-Free Egg Bake with Veggies and Turkey Bacon
Ingredients
- 1 tsp olive oil
- 1 tsp minced garlic (about 2 cloves garlic)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp red pepper flakes
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 small yellow onion, diced
- 8 slices turkey bacon, diced
- 6 eggs + 1 cup egg whites OR 12 eggs *see notes
- 2 cups shredded hashbrowns (optional)
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a 9x13 pan with parchment paper or spray with non-stick spray.
- Add oil, garlic, salt, paprika, red pepper flakes, and black pepper to a large pot or skillet. Add the bacon and onion and cook on medium-high heat for 5 minutes until the bacon is slightly browned. Add the diced peppers to the pot and cook for 2 more minutes. Remove the pot from the heat and let the mixture cool for 5 minutes.
- In a separate bowl, whisk the eggs. If you are adding hashbrowns, gently stir them into the whisked eggs.
- Add the cooled veggie bacon mixture to the whisked eggs and stir together.
- Pour the egg, bacon, and veggie mixture into the 9x13 pan.
- Bake for 30 minutes (until a knife inserted into the casserole comes out clean or a food thermometer reads 160 degrees Fahrenheit). If following the option with hashbrowns, the baking time may increase to 40 minutes before the eggs are completely cooked.
- Allow the casserole to cool for 10 minutes before serving.
Notes
- Whole eggs + egg whites: 6 eggs + 1 cup egg whites (as shown in the recipe)
- Only whole eggs: 12 eggs
The recipe can be found on My Fitness Pal by searching "BWB Dairy-Free Egg Bake" and is the recipe used for the nutrition label shown above (eggs + egg whites option). You may find the modifications on My Fitness Pal by searching "BWB Dairy-Free Egg Bake (with whole eggs)" or "BWB Dairy-Free Egg Bake (with whole eggs and hashbrowns)."
The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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