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This tasty breakfast dish reminds me a bit of egg muffins but so much easier as there is no sticking to the muffin molds.

Eggs are a very filling breakfast.  My in-laws had eggs for breakfast their entire married lives and lived until almost 90.  If you think about it.  A whole chicken comes out of an egg, so there have to be amazing nutrients in an egg.  Anyone who says to me that eggs are not healthy will find that I will not listen to them, as experience tells me that they are very healthy indeed.  So many times the media in past history has tried to vilify eggs, and even recently.  Crazy!

You can certainly add your own favorite veggies to this dish instead of what I presented here.  Therefore, this is a very flexible breakfast casserole.

I actually used sharp Cheddar cheese; however, you can use your favorite cheese in this casserole.


3 small bell peppers or 2 large, chopped

1 large onion, chopped

1 tsp Italian seasoning (5 mL)

1/2 tsp salt (2 mL)

1/4 tsp black pepper (1 mL)

4 slices bacon, cooked, chopped

1 cup shredded Cheddar cheese (250 mL)


6 large eggs

4 oz cream cheese (125 g)

1/4 cup sour cream (60 mL)

1/4 tsp salt (1 mL)


Preheat the oven to 350°F (180°C). 


In large nonstick frying pan, over medium heat, cook peppers and onions until softened.  Add Italian seasoning, salt and black pepper; stirring to combine well and cook a little longer.  Place in bottom of greased 1 qt (1 L) casserole dish.


Topping:  In food processor or in bowl with mixer, process eggs, cream cheese, sour cream and salt.  Sprinkle over vegetables with bacon and Cheddar cheese and pour the topping overall. 


Bake 35 to 40 minutes.

Yield:  8 servings

1 serving

206.9 calories

13.2 g protein

15.2 g fat

0.6 g fiber

3.7 g net carbs 

Other Breakfast Recipes you may enjoy:

Breakfast Crepes

Cream Cheese Scrambled Eggs with Green Onions, Avocado and Bacon

Blueberry Maple Cream Cheese Pancakes

Bacon Cottage Quiche

Cinnamon 'n Cream Waffles

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