Fall Veggie, Bacon & Egg Bake
When the mornings get cool and busy schedules return, having a nourishing, make-ahead breakfast can be a game changer. This Veggie, Bacon & Egg Bake is hearty, flexible, and loaded with protein, making it ideal for fall routines - from cozy brunches to grab-and-go weekday mornings.
Plus, it’s a great way to use up whatever seasonal veggies you have on hand.
Ingredients (Serves 8)
1 cup diced onion, sautéed until translucent
1 cup diced bacon, cooked (I prefer turkey bacon)
3 cups mixed vegetables (choose any fall-friendly mix like):
1 cup fresh spinach, chopped
1 cup roasted bell peppers
1 cup diced potato
3 cups shredded cheese of choice (try raw cheese for extra nutrients)
8 large pasture-raised eggs
½ tsp salt
½ tsp pepper
1 tsp dried oregano
Ghee or Grass-fed butter (for greasing the dish)
Directions
Preheat the oven to 350°F.
Lightly grease an 8-inch square baking dish with grass-fed butter or ghee.
Prep ingredients:
Sauté onions until clear
Cook bacon until crisp
Chop or roast your vegetables of choice
In a large bowl, beat the eggs, then mix in salt, pepper, and oregano.
Add sautéed onions, bacon, veggies, and cheese to the eggs and stir until well combined.
Pour mixture into the prepared baking dish.
Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
Let cool slightly before slicing and serving.
Tips & Swaps
Dairy-free option: Use dairy-free cheese or leave it out entirely and add an extra egg.
No bacon? Try cooked chicken sausage or go fully vegetarian with mushrooms or extra spinach.
Make it portable: Bake in a muffin tin for mini egg bakes that are perfect for meal prepping breakfast on the go.
Why It Works for Fall
Use-what-you-have friendly: A great way to use leftover roasted veggies from dinner.
Warming & satisfying: The mix of eggs, potatoes, cheese, and bacon delivers grounding energy for cooler days.
Batchable breakfast: One dish = breakfast for the week. Just reheat and go.
