Are you ready to elevate your breakfast game with a dish that combines the irresistible flavors of bacon and Mexican cuisine? Meet the Bacon Fajita Casserole Breakfast Meal Prep—a mouthwatering, hearty casserole that’s perfect for busy mornings and meal prepping! With crispy bacon, sautéed bell peppers, and a cheesy egg mixture baked to perfection, this recipe will have your taste buds dancing and your kitchen smelling divine. Whether you're feeding a crowd or just looking for a delicious way to start your day, this casserole is your new go-to. Dive into this recipe and discover how easy it is to whip up a breakfast that’s both satisfying and scrumptious!
Ingredients
- 6 slices of bacon
- 1 bell pepper, diced
- 1 onion, diced
- 6 large eggs
- 1 cup shredded cheese
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your casserole cooks evenly and thoroughly.
- In a large skillet over medium heat, cook the 6 slices of bacon until they are crispy. Once cooked, remove them from the skillet and place them on a paper towel-lined plate to drain excess grease. Once cooled, chop the bacon into bite-sized pieces.
- In the same skillet with the bacon drippings, add the diced bell pepper and onion. Sauté for about 5-7 minutes, or until the vegetables are softened and slightly caramelized. Stir occasionally to ensure even cooking.
- While the vegetables are cooking, crack the 6 large eggs into a mixing bowl. Add the chili powder, salt, and pepper to taste. Whisk the eggs until they are fully combined and slightly frothy.
- Once the vegetables are cooked, add the chopped bacon back into the skillet and mix well with the bell pepper and onion.
- Pour the egg mixture over the bacon and vegetables in the skillet. Stir gently to combine all the ingredients evenly.
- Sprinkle 1 cup of shredded cheese over the top of the mixture, ensuring it is evenly distributed.
- Transfer the skillet (if oven-safe) or pour the mixture into a greased 9x9 inch baking dish. Spread it out evenly.
- Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the cheese is bubbly and golden brown.
- Once cooked, remove the casserole from the oven and let it cool for a few minutes before slicing into portions.
- Serve warm, or allow to cool completely before storing in meal prep containers for easy breakfasts throughout the week.
Tips
- Prep Ahead: To save time in the morning, consider chopping your vegetables and cooking the bacon the night before. This way, you can simply combine everything and pop it in the oven in the morning.
- Customize Your Veggies: Feel free to add other vegetables like mushrooms, spinach, or zucchini to the mix for added flavor and nutrition.
- Cheese Choices: Experiment with different types of cheese! While shredded cheddar is classic, pepper jack or a Mexican blend can add an extra kick to your casserole.
- Check for Doneness: Ovens can vary, so keep an eye on your casserole as it bakes. It’s done when the eggs are set and the cheese is bubbly and golden brown.
- Storage Tips: This casserole stores well in meal prep containers. Allow it to cool completely before refrigerating, and it can last up to 5 days for quick breakfasts throughout the week.
- Reheat with Care: When reheating, use the microwave or oven until warmed through, but avoid overheating to keep the eggs from becoming rubbery.
Nutrition Facts
Calories: 284kcal
Carbohydrates: 6g
Protein: 21g
Fat: 20g
Saturated Fat: 9g
Cholesterol: 318mg
