This Bacon Ranch, Potato, Egg, and Spinach Breakfast Casserole recipe is very close to my Low-Carb Bacon, Egg, and Spinach Breakfast Casserole recipe.
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Layers are key for this recipe!
I only made minor changes to my previous recipe. I added potatoes and ranch seasoning. If it isn’t broke, why fix it? I love being able to create multiple variations of the same recipe. Varying an existing recipe ensures I never get tired of eating the same thing.
My favorite bacon is the uncured, nitrate-free from Trader Joe’s. Cured bacon is cured with sodium nitrates to preserve the color and flavor. Sodium nitrates have been linked to cancer. Uncured bacon is cured with sea salt and/or celery, thus no nitrates. Uncured, nitrate-free bacon will go bad faster than regular bacon. Definitely, keep that in mind.
You can substitute turkey bacon, sausage, chicken sausage, or pretty much whatever you want for this recipe. Are you dairy-free? Simply omit the cheese. This recipe is very adaptable.
Bacon Ranch, Potato, Egg, and Spinach Breakfast Casserole
Ingredients
- 2 eggs
- 5 red potatoes diced
- 1 1/2 cups egg whites
- 2-3 cups spinach frozen, thawed and drained
- 6 slices bacon Cooked and crumbled
- 1 cup sliced mushrooms chopped
- 1/2 red onion chopped
- 1/2 green pepper chopped
- 1 1/4 cups shredded cheddar or 3 cheese mix
- salt and pepper to taste
- cooking spray
Homemade Ranch Seasoning
- 1 1/2 teaspoons chives Dried or fresh.
- 1 1/2 teaspoons dried dill
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- salt and pepper to taste
Instructions
- Preheat oven to 375 degrees. Spray a baking dish with cooking spray.
- Boil the potatoes for 5 minutes in boiling water. This step is optional. I like for my potatoes to be really soft.
- Place a skillet on medium-high heat. Add the chopped veggies (excluding the spinach) to the pan. Season with 1/2 of the ranch seasoning. Sautee for a few minutes until the veggies are soft.
- Add the veggies to the bottom of the baking dish. Spread the veggies throughout the dish.
- Add another layer, add the spinach.
- Whisk the egg whites and eggs in a small bowl. Season with ranch seasoning, salt, and pepper. Pour the egg mixture over the veggies.
- Create an additional layer by adding the crumbled bacon and shredded cheese.
- Bake for 30-35 minutes. Mine was ready around 32 minutes.
- Remove from the oven. Allow to cool before serving.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Kristen Cosentino
Monday 14th of November 2022
Absolutely delicious and well balanced flavor! The ranch seasoning addition is perfect and compliments the veggies used in the recipe so well. This is packed full of vegetables so a great way to get in a good amount of veggies in a meal where I usually struggle to get enough. I didn’t boil my potatoes first because I wanted them to be a bit more firm (thank you for that note/explanation!) but otherwise followed exactly as Brandi prepared it. It will be added to the regular rotation for sure!
Corina Blum
Monday 11th of September 2017
It sounds so delicious! I'd love this for breakfast but I'm rarely organised enough to make a cooked breakfast. I just wish someone would make it for me!
Natalie
Monday 11th of September 2017
Oh my... this looks absolutely fantastic. My hubby will LOVE this. I'm saving recipe to try. Delicious!
Amy | The Cook Report
Monday 11th of September 2017
This looks like such a good breakfast idea!
Marie | Yay! For Food
Monday 11th of September 2017
What a delicious breakfast casserole! So flavourful; love the addition of ranch seasoning and the melty cheese on top!