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
- 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.
- In a large bowl, scramble eggs with salt and pepper. Mix in bell peppers, baby spinach, onion, and bacon.
- 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.
- Once casserole is cooked, serve immediately.
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