Mother’s Day is coming up and nothing says mom like casseroles.
My amazing mom didn’t grow up on as many casseroles as my dad, as she was one of six kids and casseroles are essential to feeding a large group. This casserole is an easy dish to impress for mother’s day brunch, feed a large family or group, or even to make as meal prep for the week.
If you haven’t made a casserole, think of it as an omelet but without the omelet part. Another way to consume eggs with cheese, meat, and veggies. Casseroles are one of those foods that are always good to have in your back pocket for any sort of gathering. They aren’t much fuss, but still seem a bit fancy. This recipe is a simple casserole recipe and is paired with the best bacon fat potatoes. Because if I’ve learned one thing from cooking bacon is that you NEVER get rid of the grease. After you toss in the bacon in your casserole, reserve some for putting on top of your casserole and save the fat to make the breakfast potatoes.
Breakfast Casserole with Bacon Roasted Potatoes
- 8 eggs
- 1 cup non-dairy milk
- 1 Red bell pepper
- 4 cups Spinach
- 3/4 cup feta omit if dairy free
- 4 slices of bacon
- 1 Tbsp spices
- 12-16 baby purple potatoes
- Whisk eggs, milk, and spices together in a large bowl. Set aside
- Line a casserole dish with parchment paper or spray with non-stick spray.
- Pour spinach, bell pepper, and feta in egg mixture. Stir until evenly mixed in.
- Pour casserole mixture into lined dish.
- Cook casserole in oven 35-40 minutes at 325 F until toothpick comes out clean.
- In a cold cast iron skillet, lay out bacon slices and bring to medium high heat cooking each side 2-3 min, until desired crispness. Remove bacon and place on a place. Do NOT pour out bacon fat.
- In the same skillet, put potato halves in and toss with bacon fat on medium-high heat. Stirring occasionally, cook about 7-8 minutes until potatoes are golden brown on outside.
- Remove casserole from oven, lay cooked bacon on top.
- Cut into squares and serve with potatoes.