Let Me Tell You About This Low-Carb Bacon and Spinach Egg Casserole

Okay, friend, pull up a chair. So, picture this: I’m in my way-too-small kitchen, wearing pajamas with some mysterious stains (how does coffee always end up on my shirt and not in my mouth?), and I’m whipping up a casserole that pretty much got me through half of last winter. It’s my Low-Carb Bacon and Spinach Egg Casserole—yeah, bit of a mouthful, but so is the dish. It’s the one breakfast my family doesn’t groan at when the alarm goes off, and even my neighbor once nicked the leftovers after a late game night. Honestly, this recipe is less of a precision science and more my attempt to keep everyone fed, happy, and ideally not covered in egg.

I once made this for a brunch, and my friend Tom insisted on adding hot sauce before even taking his first bite—madman. But even then, he asked for the recipe (which, to be fair, I couldn’t actually write down right away—it’s one of those that’s more muscle memory and a pinch of guesswork). Anyway, I love recipes like this. They’re forgiving, customizable, and, let’s be real, it’s mostly just an excuse to eat more bacon. And don’t worry, you won’t need a culinary degree or a fancy chef hat. Just a willingness to get a bit eggy.

Why You’ll Actually Want to Make This

I make this casserole when I know the week’s gonna be bonkers busy—like parent-teacher night, dogs acting like gremlins, or when my brain just can’t process dinner decisions. My family goes nuts for it, especially if I go a little heavy on the cheese (they will never admit it, but they’re cheese monsters). Plus, it’s one of those dishes that magically tastes better the next day—unless someone (naming no names…me) eats it straight out of the fridge at midnight.

Not gonna lie, I tried a few fancier versions that looked stunning on Pinterest, but usually ended up with a weirdly soggy middle or burnt edges. With this one, even if it looks a tad lopsided coming out of the oven—no one cares because it always disappears.

What’s Going In? (Ingredients List With My Two Cents)

8 large eggs (sometimes I go with 10 if I want it taller)
1 good handful of fresh spinach—roughly 3-4 cups, but if you’ve only got the bagged baby stuff, that works too
8 slices bacon (more or less; I mean, who’s counting? I’ve swapped turkey bacon in, but don’t tell my husband)
3/4 cup shredded cheese—cheddar or Swiss both work, and, honestly, I once used some random “pizza blend” and survived
1/2 cup heavy cream or, when I’m feeling virtuous, full-fat Greek yogurt (it adds a tang I don’t mind)
1/2 tsp salt, give or take (I usually wing it)
1/4 tsp black pepper
Optional: diced onion or a smidge of garlic powder—my grandma swore by fresh minced garlic, but I’ve used the jarred stuff, too

How I Actually Make It—Directions With Personality

Preheat the oven to 375°F (190°C if you’re not in the States—I forget sometimes and regret it every time). Butter a square baking dish, about 8″ x 8″. Don’t overthink the size; it’ll just be thicker or thinner, no big deal.
Cook the bacon. I normally just chop it up before frying because, well, it’s faster when I’m hungry. Get it nice and crispy then let it drain on some paper towel, which usually involves at least one piece going “missing”.
Sauté the spinach briefly in the bacon fat (or a splash of olive oil if bacon’s not your thing). It’ll wilt down to almost nothing—don’t panic, that’s normal. If there’s extra liquid, I just tip it out (carefully!—one time I dumped half the spinach in the sink and nearly cried).
In a roomy bowl, whisk the eggs. This is where I usually sneak a taste of bacon. Add the heavy cream, salt, pepper, and any extras you like (I almost always mix in cheese here too—why not?).
Add in the sautéed spinach and most of the bacon (save a little for the top if you’re feeling fancy). Give it all a stir. Pour the lot into your buttered dish.
Scatter the rest of the cheese and bacon over the top, then pop the whole thing in the oven.
Bake for 30-35 minutes. The edges will puff a bit and the center shouldn’t be at all wobbly. Don’t worry if there’s a little cheese bubbling out the side—it’s all flavor, mate.
Let it cool for at least 5 mins before hacking into it. Actually, I find it’s much easier to serve if you wait 10, but no judgement if you’re starving (I never do).

Things I Only Figured Out After Screwing Up

If you use frozen spinach, squeeze out as much water as you can. Otherwise, your casserole will be wetter than an English picnic (long story, don’t ask; just trust me.)
I tried using almond milk once—don’t. It goes weirdly watery. Oops.
Too much cheese on top? It might get a tad greasy, but sometimes that’s just the mood I’m in.
Leftover odds and ends (like peppers or even a stray mushroom) work fine. I’ve never ruined it with a little improvisation.

Variations I’ve Tried (Some Winners, Some Not)

Mushrooms instead of spinach: It’s earthy, less green, but if you cook out the water first, it works pretty well.
No bacon? Smoked sausage totally works in a pinch, though once I tried vegetarian “bacon”—let’s not talk about that, shall we?
Swap in feta for the cheese: Big, tangy energy; makes it feel a bit “fancier,” or maybe I just like pretending I’m eating in Athens.
On second thought, skipping cheese altogether leaves it a bit sad. Live a little.

The Few Tools You’ll Need (and a Secret Cheat)

An 8″ x 8″ baking dish (but, I mean, I’ve used a pie pan and even a loaf tin once—came out weirdly tall but still edible)
Frying pan for bacon and spinach—though in a pinch, I just use the bigger pot
Mixing bowl (or a big, old measuring jug honestly does the job)
Whisk or a hearty fork

If you’ve got one of those silicone spatulas, great—it gets all the eggy bits out, but a big spoon is fine. I once used a butter knife to serve it. Worked. Sort of.

Low-Carb Bacon and Spinach Egg Casserole

If There Are Leftovers… (Which, Ha!)

Supposedly you can keep this covered in the fridge for up to 3 days. But, honestly, in my house, it never lasts more than a day! If you do stash some away, it reheats best in the oven (wrapped in foil) or even in a pan—microwaving works, but can dry out the edges. And, yeah, I’ve eaten it cold. Not sorry.

How I Like to Serve It (or, Making It Breakfast for Dinner)

There’s no wrong way, really. Sometimes I pile slices on a big plate with sliced tomatoes and avocado; my kid loads it on an English muffin when he’s being a rebel. If you’re hosting brunch, cut it into dainty squares (or rough rectangles, whatever) and add a quick fruit salad—trust me, makes you look like you have it all together.

Lessons I Wish I Had Learned the Easy Way (Pro Tips-ish)

Once I tried cranking up the oven to hurry it along—not smart. The bottom gets rubbery (nobody likes a squeaky egg, right?). Keep it slow and steady.
If you forget to butter the dish, just serve straight away and soak that thing ASAP. Scrubbing baked-on egg at 10 pm is no one’s idea of fun.
Actually, I find it works better if you let it cool just a touch before diving in. Makes cleaner slices and everything holds together way better.
If you want more brunch ideas, try this broccoli and cheese egg muffin recipe for a grab-and-go version. Not quite the same but handy for mad mornings.

Questions People Actually Ask Me

Can I freeze this Low-Carb Bacon and Spinach Egg Casserole?
You know, I’ve tried it and, yeah, it works! Just wrap tightly and defrost overnight. It gets a tad more watery, but the taste is still decent. Not as perfect as fresh, but makes an easy breakfast when you’re running late.

Does it really work with turkey bacon?
Absolutely. I do think it isn’t as crispy, but a few turns under the broiler fixes that. Or leave it as is if you’re not fussy.

How do I know when it’s done?
Give it a little wiggle; it shouldn’t slosh but might still be a touch soft right in the middle (it finishes cooking as it sits). Or, if you’re a fan of kitchen gadgets, a thermometer should read ~165°F. But I tend to go by smell and sight—old habit.

What can I serve on the side?
Honestly, some crusty bread for those who aren’t counting carbs, or you can do what my mum does and just add a dollop of Greek yogurt on top with fresh herbs. Massive cuppa tea is mandatory in our house, but you do you!

How spicy can I make it?
However brave you’re feeling! Toss in a diced jalapeño, or just let everyone hit it with hot sauce at the table. We’re split as a family, so my trick is to leave the spice out and serve with a bottle of Tabasco handy. Works every time.

(And, oh, did I ever tell you about the time I tried to make this with eight eggs and no dairy because I’d run out? Let’s just say, unless you like scrambled eggs cake, maybe don’t.)

Low-Carb Bacon and Spinach Egg Casserole