Bacon Ranch, Potato, Egg, and Spinach Breakfast Casserole
Bacon Ranch, Potato, Egg, and Spinach Breakfast Casserole is the perfect quick and easy make-ahead, meal-prep dish loaded with cheese, mushrooms, and peppers.
Servings 6
Calories 278kcal
Ingredients
- 2 eggs
- 5 red potatoes diced
- 1 ½ cups egg whites
- 2-3 cups spinach frozen, thawed and drained
- 6 slices bacon Cooked and crumbled
- 1 cup sliced mushrooms chopped
- ½ red onion chopped
- ½ green pepper chopped
- 1 ¼ cups shredded cheddar or 3 cheese mix
- salt and pepper to taste
- cooking spray
Homemade Ranch Seasoning
- 1 ½ teaspoons chives Dried or fresh.
- 1 ½ teaspoons dried dill
- 1 ½ teaspoons onion powder
- 1 ½ 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 ½ 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
Serving: 1serving | Calories: 278kcal | Carbohydrates: 23g | Protein: 20g | Fat: 11g