Ingredients
Equipment
Method
- Preheat your oven to 350 degrees F. Grease a 9x13 inch baking dish and set it aside.
- In a large skillet over medium heat, cook the diced bacon until it just starts to soften.
- Add the minced garlic and chopped onion to the skillet with the bacon and cook until the bacon begins to brown.
- Add the diced red and green bell peppers. Cover the skillet and cook for 5-10 minutes, or until the vegetables are soft and the bacon is browned, stirring occasionally.
- Remove the skillet from the heat and let the mixture cool.
- In a medium bowl, whisk the beaten eggs.
- Add the sea salt and pepper to the eggs and whisk to combine.
- Stir the cooled bacon and vegetable mixture into the beaten eggs.
- Add the shredded cheddar cheese and stir to combine.
- Pour the egg mixture into the prepared baking dish and spread it evenly.
- Bake in the preheated oven for 25-30 minutes, or until the top is set and slightly browned.
- Let the casserole cool for 5 minutes before serving warm.
Nutrition
Notes
You can substitute thick-cut bacon, turkey bacon (add 1 tbsp olive oil when cooking veggies), or crumbled breakfast sausage. Any type of onion works well. You can use any color of bell peppers or substitute 2 cups of your favorite vegetables. Extra sharp cheddar is recommended, but Colby jack, Swiss, pepper jack, or mozzarella also work well. To make this vegetarian, omit the bacon and use 2 tablespoons of olive oil to sauté the vegetables. Cut the casserole into squares and store in an airtight container in the refrigerator for up to 5 days. To freeze, cool completely, cut into serving sizes, and freeze in an airtight container for up to 2 months. Reheat in the microwave or oven until heated through.