Easy breakfast casserole made with bell peppers, onions, msuhrooms, eggs, bacon, and cheese, a great make ahead breakfast.
Preheat oven to 375°F (190°C)
Grease a 9 x 13 inch baking pan.
Whisk together all the eggs, half of the shredded cheese, salt, black pepper and optional garlic and set aside.
Dice the bell pepper, slice the mushrooms, and green onions, and cut the already cooked bacon slices into small pieces.
Place the bell pepper, mushrooms, green onions, and bacon evenly over the base of the 9 x 13 inch baking pan, then pour over the egg and cheese mixture and top with the remaining cheese.
Bake for 30-40 minutes or until the center of the casserole is fully cooked.
Nutrition and Servings - makes six servings, this recipe is low carb and Keto friendly with only 4g carbs and 3g net carbs per serving.
Dairy Free - you can omit the cheese and it will still taste great, or you can substitute a dairy free cheese option like Daiya.
Make ahead - Prepare the vegetables and bacon per recipe directions and place them into the greased 9x13 pan then cling wrap it in the fridge. Whisk the egg, cheese, salt, pepper and garlic together in a bowl and cover and refrigerate. All you need to do in the morning is pour over the egg mixture and bake it.
Fridge - Will keep for up to four days covered in the fridge.
Freezer - You can keep it for a couple of months in the freezer. It's easiest if you portion it up and freeze the portions separately.
found on www.noshtastic.com