This Bacon Spinach Breakfast Casserole with Gruyère is perfect for your next holiday gathering, feeding a crowd, or meal prep for the week.
Bacon Spinach Breakfast Casserole
This spinach, bacon, and Gruyère breakfast casserole is a tasty and healthy option for your Christmas morning breakfast spread, and it’s perfect for those following the Weight Watchers plan. The Gruyère cheese (a classic traditional Swiss cheese) takes this savory egg casserole over the top. It pairs beautifully with bacon and spinach and provides a nutty, salty flavor that will make your taste buds sing. For more healthy breakfast casseroles, try this Tex-Mex Breakfast Casserole, this Vegetarian breakfast casserole with spinach and feta, and Veggie, ham, egg and cheese casserole.
What is breakfast casserole made of?
- Bacon: Chop eight slices of bacon
- Shallots: Dice half a cup of shallots.
- Baby Spinach: You’ll cook the spinach with the shallots in bacon grease.
- Cheese: Swap Gruyère with Swiss or fontina.
- Eggs: I used 12 whole eggs, which always taste best, in my opinion, but you can lighten it by swapping some of the eggs for egg whites if you wish.
- Milk: If you don’t have nonfat, 2% milk will work.
How to Make This Bacon Spinach Breakfast Casserole
- Bacon: Cook the bacon over medium heat in a large skillet. With a slotted spoon, transfer the bacon to a paper towel-lined plate, and discard all but two tablespoons of the grease from the pan.
- Veggies: Sauté the shallots in the bacon grease for two minutes, stir in half the spinach, and then add the rest. Cook for a few minutes until the spinach wilts.
- Eggs and Cheese: Whisk the eggs in a large bowl. Add all but one cup of the cheese to the eggs, followed by the milk, salt, pepper, spinach, and bacon. Pour the egg mixture into a greased 9” x 13” dish and sprinkle with the remaining cheese.
- Bake the egg casserole for 35 minutes. Next, move the oven rack to the second spot closest to the top, switch the oven to broil, and cook for another two minutes until browned. Let it cool, and cut it into eight pieces.
How to Meal Prep Breakfast Casserole
This make-ahead spinach egg casserole is perfect for meal prep or serving at a party. You can make the filling the day before and bake it right before serving. Store leftovers in the refrigerator for up to four days and reheat them in the microwave.
What to Serve with a Breakfast Casserole
If you want to make this a meal for brunch, serve it alongside a green salad or fruit salad for a complete meal. When planning a holiday brunch, I like to include several dishes. I usually do an egg casserole for protein, a bagel bar, baked oatmeal, and some sweet recipes, like these sheet-pan pancakes and overnight French toast.
More Egg Recipes You’ll Love:
- Breakfast Strata with Sausage and Mushrooms
- Sausage, Cheese, and Veggie Breakfast Casserole
- Crustless Ham and Cheese Quiche
- Cottage Cheese Egg and Sausage Frittata
- Crustless Broccoli Cheddar Quiche
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Bacon Spinach Breakfast Casserole with Gruyère
- Preheat oven to 350 degrees F. Spray a 9” x 13” casserole dish with cooking spray and set aside.
- In a large skillet, cook the bacon over medium heat until cooked through. Using a slotted spoon, transfer the bacon to a paper towel lined plate.
- Remove and discard all but 2 tablespoons of the bacon grease then add the shallots.
- Sauté the shallots until fragrant and they start to brown on the edges, about 2 minutes.
- Add half the spinach and toss to mix with the shallots then add the rest and toss again.
- Cook, stirring and tossing for about 3 minutes, until spinach is wilted. Remove the pan from heat and set aside.
- In a large bowl, whisk the eggs.
- Set aside 1 cup of the cheese then add the remainder to the eggs. Add the milk, salt, pepper, cooked spinach mixture and bacon then mix to thoroughly combine.
- Pour egg mixture into the prepared dish then sprinkle remaining cheese evenly over the top.
- Bake for 35 minutes, then move the oven rack to the second slot closest to the top, switch the oven to broil and cook an additional 2-3 minutes, until browned, watching closely to make sure it doesn’t burn.
- Allow to cool for 10 minutes then cut into 8 pieces and serve immediately.