Make-Ahead
Breakfast Casserole
Make this on Sunday night and enjoy a hot, protein-packed breakfast all week long — no morning effort required. Fluffy baked eggs with crispy turkey bacon, sautéed peppers and onions, and melted cheddar. Just warm a slice in the microwave and enjoy that extra 10 minutes of sleep.
- 6 large eggs
- ¼ cup plain non-fat Greek yogurt
- 6 slices turkey bacon
- 1 red bell pepper, chopped
- 1 white onion, chopped
- 2 cloves garlic, minced
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- ¼ tsp salt
- ½ cup 2% cheddar cheese, shredded
- — cooking spray
- — hot sauce or salsa, to serve (optional)
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1
Preheat & prep
Preheat oven to 350°F. Spray an 8x8 baking dish generously with non-stick cooking spray and set aside.
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2
Cook the turkey bacon
In a large skillet over medium-high heat, cook the turkey bacon for about 3 minutes per side until crispy. Transfer to a paper towel-lined plate to drain and cool, then roughly chop into bite-sized pieces. Leave the skillet on the heat.
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3
Sauté the vegetables
In the same skillet over medium heat, add the chopped bell pepper, onion, and garlic. Sauté for 3–4 minutes, stirring occasionally, until the vegetables are just tender and still bright and vibrant — don't overcook them. Remove from heat.
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4
Whisk the eggs
In a large bowl, whisk together the eggs, Greek yogurt, garlic powder, onion powder, salt, and pepper until smooth and slightly frothy. The Greek yogurt makes the baked eggs noticeably fluffier and more custardy — don't skip it.
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5
Assemble
Scatter the chopped bacon and sautéed vegetables evenly across the bottom of the prepared baking dish. Pour the egg mixture over the top, making sure everything is evenly distributed. Sprinkle the shredded cheddar over the surface.
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6
Bake & store
Bake uncovered at 350°F for 22–25 minutes until the eggs are fully set in the center and the cheese is melted and lightly golden. Let cool for 5 minutes, then slice into 4 portions. Refrigerate covered for up to 5 days. Reheat individual slices in the microwave for 60–90 seconds before serving.
- Mix up the vegetables: Mushrooms, spinach, zucchini, jalapeño, or whatever you have on hand all work great — this casserole is very flexible. Sauté any harder vegetables first so they cook through properly.
- Greek yogurt trick: Whisking Greek yogurt into the eggs before baking gives you a fluffier, more custardy texture than plain eggs alone — it's worth the extra tablespoon of effort.
- Double the batch: This recipe scales up perfectly to a 9x13 dish with 12 eggs and 8 servings — ideal for a bigger family or a full week of breakfasts.
- Reheat right: Microwave individual slices for 60–90 seconds, covered with a damp paper towel to keep them from drying out.
- Serve with: A spoonful of salsa, a few dashes of hot sauce, or a dollop of plain Greek yogurt on top makes this feel fresh and restaurant-worthy even on day 4.