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An all in one breakfast casserole with a baked potato base, a bucket load of spinach, crispy bacon bits and protein rich cottage cheese. My kids stand in line waiting for this to come out of the oven. If time is an issue, make this recipe for Dinner and then give this 30 second breakfast recipe a whirl.
How to make Spinach and Bacon Breakfast Casserole
Our Clean Eating Breakfast Philosophy
We don’t miss breakfast in our home. Sometimes it’s something simple, like a quick breakfast smoothie or a grab and run kind of breakfast (which we can eat in the car while we chase down the school bus), but we always eat breakfast.
Our breakfast choices generally fall into one of these 5 categories:
- Oats – either on their own or in Homemade Granola or used in my breakfast cookies.
- Eggs – Anything from scrambled eggs, banana pancakes, french toast to this Spinach and Bacon recipe
- Smoothies – By far the easiest and fastest way to get my kids to eat a healthy breakfast (this is our latest and greatest morning smoothie)
- Toast – always a trusty favorite. Opt for a heavy, wholegrain loaf and top with a healthy real food option like last nights leftovers, mashed Avocado or homemade baked beans or regular ol’ peanut butter.
- Fruit and Yogurt – Use a full fat Greek yogurt and add your choice of fruit like these DIY yogurt pots. You can prep them the night before so they are ready to go the next morning.
The Casserole Hack
I love Casseroles. ‘Specially the dump and bake kind of casseroles. Recipes like this one cut the time I spend in the kitchen in half. I prep and walk away – letting my trusty oven do all the work. After you’ve tried this breakfast casserole recipe, then give this super easy oven baked Italian Chicken Recipe a go for an easy dinner this evening.
An All in One Breakfast Bake
I’ve added a hash brown base to the recipe, but if you are rushed for time, feel free to leave it out. The potato doesn’t go really crispy, but rather a baked potato kind of base – a little like a cheesy rosti. The reason I think it’s worth the extra effort is that it makes the meal a lot more satisfying. My Teens are always hungry, so that extra potato bit keeps them fuller for longer.
Why stop at Breakfast?
This recipe makes a great lunch or easy dinner option too. Serve it hot or cold with a little side salad.
Let’s Get Cooking: How to Make this oh so tasty Breakfast Bake
STEP 1: Make the potato Base
- Heat up your oven to 400’F
- Prep a baking tray with some baking paper or grease well with olive oil.
- Peel and Grate 3 medium potatoes.
- Add 1/2 cup grated cheese and salt and pepper seasoning.
- Push it down into your prepped baking tray.
- Bake for 25 minutes until golden.
STEP 2: Make the Filling
- Heat a pan on the stove top, add chopped bacon and fry until crispy. Remove from pan and drain away bacon fat.
- Return a spoon of bacon fat to the pan and fry your diced onion until soft.
- In a large mixing bowl, add 6 eggs and whisk together.
- Stir in your cottage cheese, onion, bacon, flour and baking powder.
- Fold in your spinach leaves.
- Pour the eggy mix onto your hash brown base
- Pop in the oven for 25 minutes until golden and cooked through.
- Allow to sit for a couple minutes before cutting into slices and serving.
Spinach, Bacon & Hash brown Breakfast Casserole
Potato Hash Base
- 3 cups of peeled and grated potato
- 1 teaspoon olive oil
- 1/2 cup grated cheese this is optional
- 1/2 cup cooked diced bacon (about 6 rashers)
- 1 small onion diced
- 6 free range eggs
- 1 cup cottage cheese full fat
- 1/3 cup plain flour I use this one
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- black pepper
- 2 cups fresh spinach leaves
- Hash Brown Base
- Heat up the oven to 400'F
- peel and grate 3 medium sized potatoes. Stir in 1/2 cup grated cheese and a little salt and pepper to taste.
- Press down into a baking tray lined with baking paper (or well greased with olive oil)
- Bake for 25 minutes until golden. Remove from oven to add filling.
- Make the Egg Filling
- Heat a pan on the stove top and add your bacon. Fry until crispy. Remove from pan and drain away oil. Keep one spoon for frying onion.
- Add diced onion and a spoon of bacon fat to the pan. Fry until softened. Remove from pan.
- In a large mixing bowl: add 6 eggs and whisk well.
- Stir in cottage cheese.
- Add bacon, onion, flour, baking powder and stir to combine.
- Fold in fresh spinach leaves.
- Pour egg mix onto cooked potato hash base.
- Reduce oven temp to 350F and Bake for 25 minutes until golden.
- Allow to cool slightly before cutting into slices to serve.
- Great for school lunch boxes.
- Feel free to add extra veggies such as grated carrot, corn, broccoli or peas. You can add up to a cup of extra veggies before needing to mess with the ingredients.
More Clean Eating Breakfast Recipes