Last time we connected with our friends at Paleohacks, they had a few great dinner recipes to share. Now, we get the perfect breakfast recipe. Meal prep this bacon and veggie breakfast casserole for a filling breakfast that will last all week!
If you’re looking for an easy breakfast to feed a crowd, we’ve got you covered. Casseroles are a great choice for easy prep and cleanup, and this breakfast version is packed with healthy protein and fiber for some serious staying power!
Crispy, heritage-breed bacon adds a smoky flavor, while nutritional yeast lends a cheesy taste without the dairy. This recipe calls for bell peppers, spinach, and onions, but you can use any veggies you have on hand. Broccoli florets, sliced mushrooms, and kale would all be delicious here.
Whatever you choose, we suggest using local, in-season vegetables for the most nutrition.
Since this recipe makes six servings, it’s great for meal prep. Simply slice and store in the refrigerator, then reheat in a 300ºF oven for 10-12 minutes. It’s perfect for busy weekday mornings!
● You can swap browned breakfast sausage for bacon.
● Love herbs? Try chopped chives, dried rosemary, and dried basil.
● Allow 5-10 minutes after baking to cool for easy slicing.
● Store leftovers in the refrigerator for up to 5 days.
Paleohacks Breakfast Casserole
Prep time- 5 minutes
Cook time- 1 hour 20 minutes
Total time- 1 hour, 25 minutes
8-by-11-inch casserole dish
Medium mixing bowl
2 t ghee, plus more for greasing
1 cup chopped bell pepper
1/2 cup white onion, chopped
4 cups spinach
4 strips heritage-breed bacon, sliced into 1-inch pieces
12 large pasture-raised eggs xx
1/2 cup unsweetened almond milk
1/4 cup nutritional yeast
1 t dried thyme
1. Preheat the oven to 350ºF and lightly grease a casserole dish with ghee.
2. Heat 2 teaspoons of ghee over medium heat in a cast-iron skillet. Add chopped bell peppers and onions and sauté for five minutes.
3. Add the spinach and cook an additional five minutes. Pour the mixture into a small bowl and set aside.
4. Add the bacon to the pan and cook for 10 minutes. Drain the grease and transfer the bacon to a plate lined with paper towels to crisp up.
5. In a medium mixing bowl, whisk the eggs, almond milk, nutritional yeast, and thyme until smooth.
6. Spread the vegetables and bacon over the bottom of the casserole pan and pour the egg mixture on top. Transfer to the oven and bake for one hour. Let the casserole cool five minutes before slicing and serving.