Nellie's Free Range Eggs


Whole30 Breakfast Casserole

Even if you aren’t following a special diet, you’ll definitely want to give this irresistible breakfast casserole a try. Packed with peppers, fresh spinach, and Whole30 compliant bacon (and don’t forget eggs, a Whole30 staple!), this dish is a reminder that sometimes the tastiest meals are the simplest ones. Our thanks to Dad With A Pan for the recipe.


1 dozen Nellie’s Free Range Eggs

3 strips uncured, no sugar bacon

1/2 cup red bell pepper, chopped

1/2 cup green bell pepper, chopped

1 cup baby spinach, chopped

1/4 cup onion, chopped

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper


  1. Preheat oven to 375F. Heat a large skillet on medium and cook the bacon until brown, about 5 minutes. Set aside bacon and drain pan. Chop bacon and let cool on paper towels.
  2. In a large bowl, scramble eggs with salt and pepper. Mix in bell peppers, baby spinach, onion, and bacon.
  3. Pour egg mixture back into skillet (or in a 13″ x 9″ baking dish). Place in the center rack of the oven and cook for about 30-40 minutes until eggs are fully cooked. You can test doneness by poking the center of the casserole with a toothpick to check for any runny eggs.
  4. Once casserole is cooked, serve immediately.


Prep time: 10 minutes

Cook time: 30-40 minutes


6 servings