This hearty breakfast casserole combines crispy bacon, tender spinach, and creamy eggs into a satisfying dish that’s perfect for meal prep or weekend brunch. It’s low in carbs, high in protein, and fits seamlessly into your W-W plan.
🕒 Prep Time: 15 minutes
🔥 Cook Time: 35 minutes
⏱️ Total Time: 50 minutes
🍽️ Servings: 8
🏷️ W-W Points: Approximately 5 SmartPoints per serving (depending on specific brands used)
🥗 Dietary Tags: Low Carb, High Protein, Gluten-Free, Keto-Friendly
🛒 Ingredients Checklist
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8 large eggs
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6 slices center-cut bacon
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1½ cups shredded reduced-fat cheddar cheese
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¼ cup heavy cream
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1 cup fresh spinach
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½ small onion, finely chopped
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1 clove garlic, minced
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Salt and freshly ground black pepper, to taste
👩🍳 Directions
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Preheat Oven: Set your oven to 350°F (175°C). Lightly grease a baking dish with cooking spray.
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Cook Bacon: In a skillet over medium heat, cook the bacon until crispy. Remove and chop into pieces. Set aside.
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Sauté Vegetables: In the same skillet, sauté the chopped onion and minced garlic until softened. Add the spinach and cook until wilted. Remove from heat.
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Prepare Egg Mixture: In a large mixing bowl, whisk together the eggs, heavy cream, salt, and pepper.
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Combine Ingredients: Stir in the cooked bacon, sautéed vegetables, and shredded cheese into the egg mixture.
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Bake: Pour the mixture into the prepared baking dish and spread evenly. Bake for 30-35 minutes, or until the casserole is set and golden brown on top.
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Cool & Serve: Allow the casserole to cool for 5 minutes before slicing and serving.
💡 Extra Notes & Customizations
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Cheese Variations: Feel free to use other reduced-fat cheeses like mozzarella or Swiss for a different flavor profile.
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Vegetable Add-ins: Mushrooms, bell peppers, or zucchini can be added for extra nutrients and volume.
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Herb Enhancements: Fresh herbs like parsley, chives, or basil can elevate the flavor.
🍽️ Serving Suggestions
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Pair With: A side of fresh fruit or a light salad for a complete meal.
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Toppings: A dollop of fat-free Greek yogurt or a sprinkle of fresh herbs can add a nice touch.
🧊 Storage & Reheating
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Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
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Freezing: Freeze individual portions wrapped tightly for up to 2 months. Thaw overnight in the refrigerator before reheating.
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Reheating: Warm in the microwave for 1-2 minutes or in a 350°F oven until heated through.
📊 Nutrition Info (Per Serving – Estimated)
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Calories: Approximately 290
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Protein: 22g
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Carbohydrates: 4g
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Fat: 19g
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W-W Points: Approximately 5 SmartPoints (depending on specific brands used)
Note: For precise tracking, input the recipe into your W-W app using the specific brands and quantities you use.
❓ FAQs
Q: Can I make this casserole ahead of time?
A: Absolutely! Prepare the casserole the night before, cover, and refrigerate. Bake in the morning as directed.
Q: Can I use egg whites instead of whole eggs?
A: Yes, substitute 2 egg whites for each whole egg to reduce fat and cholesterol.
Q: Is there a dairy-free version?
A: You can use dairy-free cheese alternatives and a plant-based milk substitute for the heavy cream.
📝 Kristy’s Note
As a W-W coach and recipe developer, I love creating dishes that are both delicious and align with wellness goals. This Spinach & Bacon Breakfast Casserole is a staple in my kitchen—it’s easy to prepare, customizable, and keeps me satisfied throughout the morning.
Call to Action
Have you tried this Spinach & Bacon Breakfast Casserole? Share your thoughts and any personal twists in the comments below! Don’t forget to tag your creations with #CookingWithKristy on social media—I love seeing your delicious results!