This make-ahead breakfast casserole is packed with turkey bacon, veggies and cheese. Prep it ahead of time for a quick and easy breakfast that serves a crowd!
Spray a 9x13 baking dish with cooking spray and set aside.
Cook turkey bacon according to the package directions. Set aside to cool. Once cool chop the bacon into small-medium chunks.
Meanwhile, add oil to a large skillet over medium heat. Once hot add potatoes, red pepper, onion, ½ teaspoon salt and ¼ teaspoon pepper to skillet. Cook until potatoes have softened and onion is translucent, about 10 minutes. Add garlic and cook for 1-2 more minutes.
Add spinach and cook for another 2-3 minutes until it begins to wilt. Remove from heat, add chopped turkey bacon and stir to combine.
Add veggie mixture to prepared baking dish and let cool for 5-10 minutes while you whisk your eggs together.
In a large mixing bowl add eggs, milk, paprika, garlic powder, ¼ teaspoon salt and ¼ teaspoon pepper. Whisk together until smooth and combined.
Add shredded cheese to egg mixture and stir to combine.
Pour egg mixture over veggies and turkey bacon. Give the mixture a good stir to make sure everything is evenly distributed.
Cover baking dish with foil or plastic wrap and store in the fridge overnight.
The next morning preheat your oven to 400°F and remove the egg bake from the fridge to come to room temperature for 10-15 minutes while oven preheats.
Bake the casserole uncovered for 25-30 minutes until top is golden and a toothpick inserted comes out clean. Remove from oven and let cool for about 10 minutes before slicing and serving!
Notes
Make right away: Instead of covering the casserole, just preheat the oven to 400°F and bake uncovered for 25-30 minutes.