BACON SPINACH & POTATO EGG CASSEROLE (WHOLE30)

August 08, 2019

BACON SPINACH & POTATO EGG CASSEROLE (WHOLE30)

This Bacon Spinach and Potato Egg Casserole is delicious and hearty, Whole30-compliant, Paleo, dairy-free and gluten-free! Super easy to make ahead for the week, too. Since my hubby has to be at work by 8:30am, there’s no way I’m making him an egg breakfast every morning (I’m sorry). But I love making egg casseroles! You might also like my whole30-compliant Sausage Gravy Egg Casserole 🙂

Did you know? Recent studies suggest that the Paleo diet could be healthier than the national eating guidelines, says Harvard School of Public Health. In a 6-month study, the Paleo diet yielded greater weight loss, reduced waist circumference, decreased blood pressure, increased insulin sensitivity, and improved cholesterol compared to the “Choose My Plate” dietary guidelines set forth by the USDA.

BACON SPINACH & POTATO EGG CASSEROLE (WHOLE30)

Which eggs to buy?

It all starts with organic or free range eggs! “Organic” means the hens have access to the outdoors, cannot be kept in cages or administered antibiotics unless they’re sick, and must be given organic, non-GMO feed. “Free range” also requires the chickens to have free access to the outdoors, but places no restrictions on antibiotic use or the quality of feed. “Cage free” doesn’t mean the hens are allowed outside to forage, it just means the can move around freely within the barn or shed.

BACON SPINACH & POTATO EGG CASSEROLE (WHOLE30)

Why buy organic potatoes?

Next up in this recipe – I used organic yukon Gold potatoes. Here is another instance where choosing organic matters! Root vegetables sit in the soil and essentially soak up pesticides in the soil, if present. Choosing organic is less important in fruits and vegetables that have a peel, or that require very little pesticides in the first place (such as asparagus). I pan-fried them in avocado oil, but you could also use ghee (clarified butter).

Why buy uncured bacon?

We can’t forget the bacon! I always buy uncured, mainly just to avoid the weird additives like sodium nitrate, sodium nitrite, and sodium erythorbate. Uncured bacon does still have nitrites, they’re just in the form of celery powder, which is a more natural source.

BACON SPINACH & POTATO EGG CASSEROLE (WHOLE30)

Besides that, all I added to this casserole was some fresh organic spinach, natural seasoning salt from Bearded Butcher, and onion powder. Simple, right? Simple means cheaper groceries and less headache in preparation. Gotta love that!

Here’s the printable recipe for this Bacon Spinach & Potato Egg Casserole. I hope you’ll rate and comment below if you try it 🙂

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5 from 1 vote

Bacon Spinach & Potato Egg Casserole (Whole30)

This Bacon Spinach & Potato Egg Casserole is delicious and hearty, Whole30-compliant, Paleo, gluten-free, and dairy-free. Easy to make ahead!
Course Breakfast
Prep Time 15 minutes
Cook Time 55 minutes
Servings 6 servings
Calories 359kcal
Author Sarah Wilkins, No Excuses Nutrition

Ingredients

  • 2 tsp. avocado oil*
  • 1 1/2 lb. Yukon gold potatoes cut into 1” cubes
  • 1 tsp. seasoning salt I used Bearded Butcher brand
  • 12 slices crispy uncured bacon
  • 6 cups fresh spinach
  • 12 large whole eggs
  • 2 cups (16 large) egg whites
  • 1/2 tsp. onion powder

Instructions

  • Preheat oven to 350 degrees F.
  • Wash potatoes and cut into 1" cubes. Boil potatoes for 5 minutes (optional) to soften, then pan-fry with avocado oil for 5 minutes, stirring once, to brown slightly. Season with seasoning salt.
  • Lightly coat a 9″x13″ casserole dish with avocado oil and smash potatoes into bottom.
  • For the bacon, you can use precooked, or pan-fry raw over medium heat until browned and crispy, or bake at 450 degrees in the oven for 10-15 minutes. Cooking the bacon can be done days in advance.
  • Sauté spinach with a splash of water in the same pan used to fry the potatoes.
  • Whisk together eggs, egg whites, and onion powder in a large mixing bowl.
  • Crumble in bacon and add spinach, stirring to combine.
  • Pour over potatoes and bake in preheated oven for 50-60 minutes until center is cooked through.
  • Let cool 10-15 minutes before cutting into six equal pieces. Enjoy immediately or store in meal prep containers in the fridge up to one week.

Notes

Calories (per serving): 359kcal, Fat: 15.8g, Sat fat: 4.8g, Carbs: 23g, Fiber: 2g, Sugar: 3g, Protein: 31g, Sodium: 648mg




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