Bacon and eggs has always been my favorite breakfast combination. Yes, I’ll throw in some greens to the mix if I am feeling like a good girl but usually, this is not the case. There has to be a reason they have become a staple in my kitchen, and I am sure in yours as well. I think it’s because they are such versatile ingredients. I know if I make a dish and it’s tasting too dry to me, I can break an egg on top of it and improve the texture and taste immediately. The same goes for bacon being used as a condiment. I love adding bacon to my burgers, casseroles, and eating it like candy. It has the perfect amount of saltiness and smokiness to create an explosion of deliciousness in your mouth, alongside whatever else you are eating.
This time around, I wanted to use bacon and eggs as my foundation ingredients. I built the rest of my casserole around their flavors. The sweet bell peppers and smooth zucchini flavors went very well with the smoky bacon. Adding in the chicken apple sausage was a perfect pairing for the eggs, as well as the yellow onion. I brought in some cherry tomatoes for some added acidity and boom, there I was ready to roll and bring out the spices. This casserole is perfect for breakfast, lunch, dinner or a middle of the night snack. You choose!
Bacon and Eggs Breakfast Casserole
This easy breakfast casserole with bacon, eggs, zucchini, bell pepper and chicken sausage is perfect for breakfast, lunch, dinner or a middle of the night snack. You choose!
- Cook your bacon. I find throwing it in the oven on a cold cookie sheet (line it with parchment paper or aluminum foil first) at about 400°F for 15-20 minutes does the trick. SAVE THE RENDERED FAT!
- Roughly cut up your 4 chicken sausages and set them aside in a small bowl.
- Chop up the rest of your vegetables, and throw everything into a large bowl.
- Take all that rendered fat deliciousness and coat the bottom and sides of a large glass Pyrex dish.
- Layer the bottom of the dish with your sausage pieces. Make sure you get a solid foundation going.
- Whisk your 12 eggs, and pour the mixture into your large bowl filled with vegetables. Now, transfer that egg and veggie mixture into your casserole dish.
- Now that the bacon has cooled off, dice up the strips, and place them over the top of the dish.
- Sprinkle your spices onto the casserole, and it's time for the oven.
- Lower the temperature to 350°F and bake for 25-35 minutes, or until the egg seems to have cooked through and appear golden brown around the edges.
Feel free to use your favorite vegetables to make this casserole truly yours!
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.