This post may contain affiliate links. Please read our disclosure policy.
This foolproof Egg Bake Recipe packed with bacon, cheese, and vegetables is perfect for meal prep, family breakfasts, and busy mornings. Ready in 30 minutes and freezer-friendly, this easy breakfast casserole will please them all!
🍽️ Few things are simpler than this egg bake, but it’s still very filling, full of flavor, and hearty. I make some kind of egg bake pretty often because they’re really easy meatless (or nearly meat-free) dinner, breakfast, or brunch options that the whole family loves!
Table of Contents
🩷 Melissa
Why I Love This Recipe:
🩷 I love that I can sneak vegetables into pretty much any breakfast casserole meal. IYKYK!
🩷 It reheats really well. I’ll often make a double-batch and eat the second half for quick breakfasts the rest of the week.
🩷 It’s great for any meal of the day, breakfast, lunch, or dinner, and is always a hit for a special brunch.
Easy Egg Bake Recipe | Cheesy Vegetable Casserole
Ingredients
- 1/2 an onion
- 1/2 pound of squash
- 4 slices of bacon
- 8 eggs
- 1/2 cup milk
- 1 cup grated cheese, about 4 ounces (I used sharp cheddar)
- 4 ounces of spinach
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Grate the squash and onion with your cheese grater (or dice them nice and small).
- Spray a 9×9-inch baking dish with cooking spray and preheat the oven to 375°F.
- In a medium skillet, cook the bacon until tender crisp. Remove the bacon from the pan and lay it on paper towels to help absorb extra grease. Pour out the extra bacon grease from pan and return the pan to the stove (it will still have a layer of grease on the bottom since you haven’t cleaned it).
- Add the grated squash and onion to the pan, and cook over medium-high heat until the vegetables are tender and any cooking liquid that they have released has cooked off.
- While the veggies are cooking, break your eggs into a bowl, add the milk and salt and pepper, and beat with a fork to combine well.
- Place the cooked vegetables in the bottom of the prepared baking dish. Add the spinach. Add the cheese. Crumble the cooked bacon over the top of the cheese. Pour the egg mixture over everything in the dish.
- Bake for 25 to 30 minutes, until the center of the dish is set and no longer jiggles. Let the dish cool for 3 to 5 minutes before serving hot.
Notes
- You can bake this in different sized dishes, including a round pie plate.
- This recipe also doubles well in a 9×13-inch dish.
- You will have to adjust the baking times depending on the dish you use. You know when it’s done when the center is set. I just shake the pan gently in the oven, and if the middle moves, then I cook it another few minutes before repeating the shake test.
- You can store this in the fridge for up to four days. This also freezes great and reheats very well.
- I like to a batch to keep in the fridge for easy breakfasts.
- If I’m going to freeze this, I’ll just cut it into squares and put them in a single layer in a freezer bag or container. It will freeze for up to 3 to 4 months.
Nutrition
How to Make This Egg Bake Recipe
Step 1: Cook the bacon until tender crisp and set aside to drain. Add the grated squash and onion to the pan, and cook over medium-high heat until the vegetables are tender.
Step 2: While the veggies are cooking, break your eggs into a bowl, add the milk and salt and pepper, and beat with a fork to combine well.
Step 3: Place the cooked vegetables in the bottom of the prepared baking dish. Add the spinach.
Step 4: Add the spinach. Add the cheese. Crumble the cooked bacon over the top of the cheese.
Step 5: Pour the egg mixture over everything in the dish.
Step 6: Bake for 25 to 30 minutes, until the center of the dish is set and no longer jiggles. Let the dish cool for 3 to 5 minutes before serving hot.
Recipe FAQs
If I plan ahead and have the time, I might make our favorite biscuits, healthy banana muffins, or some breakfast cookies to go with it. If I’m short on time, then I might just serve the egg bake with a simple fruit salad or a healthy smoothie. Both options are great.
I like to chop the spinach because I just want little pieces to eat, not a whole leaf. If you like the spinach more wilted, you can cook it with the other vegetables, but this makes it too mushy for my taste.
This freezes great and reheats very well. I like to a batch to keep in the fridge for easy breakfasts. If I’m going to freeze this, I’ll just cut it into squares and put them in a single layer in a freezer bag or container. It will freeze for up to 3 to 4 months.
Expert Tips
- I like to chop the spinach because I just want little pieces to eat, not a whole leaf. If you like the spinach more wilted, you can cook it with the other vegetables, but this makes it too mushy for my taste.
- You can bake this in different sized dishes, including a round pie plate. This recipe also doubles well in a 9×13-inch dish. You will have to adjust the baking times depending on the dish you use.
- You know when it’s done when the center is set. I just shake the pan gently in the oven, and if the middle moves, then I cook it another few minutes before repeating the shake test.
- I love to grate the squash. When it is grated and cooked before adding it to the eggs, it looks, feels, and tastes a lot like a hash-browns-style potato!
- If bacon isn’t your thing, skip it and sauté the vegetables in olive oil. You can also sub the bacon for 4 ounces of cooked sausage or some cubed ham, which are all delicious.
More Breakfast Casseroles to Consider
Breakfast Casseroles
Biscuits and Gravy Casserole
Breakfast Recipes
Crockpot Breakfast Casserole
French Toast Recipes
French Toast Bake
Breakfast Casseroles
Hash Brown Breakfast Casserole
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Okay!
This was very easy to make and hearty and delicious. I replaced bacon with pancetta and added gouda cheese to the extra sharp cheddar. I used my chopper to finely dice the squash and onion and hand chopped some fresh spinach. I had to cook it a little longer than the half hour, but it came out fantastic. The recipe is definitely a keeper.
Made this last Sunday and it was the best egg and bacon casserole I’ve ever tasted! The yellow squash really does a good job for a potato feel. Thanks so much!
Do glad you liked it Kim. Thanks for leaving a review!
So yummy! I added a few extra pieces of bacon….because “why not”?!?!? I did cook down my spinach for a less leafy bite, as suggested, and it worked well. I think next time I am going to add a small can of mushrooms. Thank you!
I LOVE recipes that are basically a blueprint and can be customized to fit individual tastes. I make this almost every week and it is never the same dish twice. we cal it clean out the frig eggs and it always comes out delicious.
100% yes! I do the same thing about once a week and we never get sick of it! I have a zucchini + ham version in my fridge right now for easy breakfast. So glad you liked it!
Disguising veggies….. oh bah ha ha! Thanks for the yellow squash idea… hadn’t thought of that one! Basil leaves hide spinach really well too!