Bacon & Gruyere Egg Casserole

This post may contain affiliate links. Please read my disclosure and privacy policy.


I love sneaking veggies into any dish that I can, without sacrificing taste or texture.

slice of bacon and gruyere egg casserole

Take this rich, egg casserole.

I knew I wanted to try adding a hefty dose of spaghetti squash, which contains a wide variety of vitamins and minerals, including vitamin A, B-6, niacin, folate and manganese. I assumed the squash addition would result in a cross between a quiche and a hash brown casserole, but to my surprise, it simply added a subtle texture, still keeping the whole dish rather quiche-like. In fact, it rivals one of my favorite breakfast dishes, classic Quiche Lorraine!

fork full of bacon and gruyere egg casserole

This Bacon & Gruyere Egg Casserole will make the perfect addition to any weekend brunch, and none of your guests will suspect that you’ve swapped out the heavy cream in favor of a sneaky dose of vegetables!

Bacon & Gruyere Egg Casserole
Fills an 8″ x 8″ baking dish

Adapted from Martha Stewart

Ingredients:

2 cups cooked spaghetti squash strands
8 oz. organic nitrate-free bacon, cut into 1/2″ pieces
1 yellow onion, chopped
4 whole eggs
4 oz. Gruyere cheese, shredded and divided
1 teaspoon fine sea salt
black pepper to taste

Directions:

If you haven’t done so already, prepare your spaghetti squash. (Full instructions to cook spaghetti squash are posted here.) Preheat your oven to 350F and generously grease an 8″ x 8″ glass dish with butter or coconut oil.

Heat a large skillet over medium heat, and saute the bacon pieces for 5 minutes. Add the chopped onion to the skillet of bacon, and cook together for an additional 10 minutes, until the onions are tender and the bacon is just crisp. Use a slotted spoon to remove the onions and bacon to a large mixing bowl, and combine with the cooked spaghetti squash, eggs, 3 ounces of shredded Gruyere cheese, salt and pepper. Mix well.

Transfer the mixture to the greased dish, and top with the remaining ounce of shredded cheese, which will create a crispy topping. Bake at 350F for 35-40 minutes, until the top is golden and the center is firm. Allow to cool for 15 minutes before serving.

cooked bacon and gruyere egg casserole in a pan

Leftovers can be stored in a sealed container in the fridge for up to 4 days.

Print Pin
5 from 1 vote

Bacon & Gruyere Egg Casserole

A rich breakfast casserole, featuring a sneaky serving of vegetables!
Course Breakfast
Cuisine American
Keyword breakfast, casserole, vegetable
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Calories 295kcal

Ingredients

  • 2 cups cooked spaghetti squash strands
  • 8 oz . organic nitrate-free bacon , cut into 1/2" pieces
  • 1 yellow onion , chopped
  • 4 whole eggs
  • 4 oz . Gruyere cheese , shredded and divided
  • 1 teaspoon fine sea salt
  • black pepper to taste

Instructions

  • If you haven't done so already, prepare your spaghetti squash. Preheat your oven to 350F and generously grease an 8" x 8" glass dish with butter or coconut oil.
  • Heat a large skillet over medium heat, and saute the bacon pieces for 5 minutes. Add the chopped onion to the skillet of bacon, and cook together for an additional 10 minutes, until the onions are tender and the bacon is just crisp.
  • Use a slotted spoon to remove the onions and bacon to a large mixing bowl, and combine with the cooked spaghetti squash, eggs, 3 ounces of shredded Gruyere cheese, salt and pepper. Mix well.
  • Transfer the mixture to the greased dish, and top with the remaining ounce of shredded cheese, which will create a crispy topping. Bake at 350F for 35-40 minutes, until the top is golden and the center is firm. Allow to cool for 15 minutes before serving.
  • Leftovers can be stored in a sealed container in the fridge for up to 4 days.

Nutrition

Calories: 295kcal | Carbohydrates: 4g | Protein: 14g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 154mg | Sodium: 749mg | Potassium: 193mg | Sugar: 1g | Vitamin A: 390IU | Vitamin C: 2.1mg | Calcium: 221mg | Iron: 0.8mg
Per Serving: Calories: 295, Fat: 24g, Carbohydrates: 4g, Protein: 14g

Enjoy!

Get more recipes + meal plans in my books:

detox book and meal plan

Never Miss a Post!

Get a FREE 3-Day Detox Plan when you sign up for my email newsletter

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

Danielle

Thanks again for sharing this recipe!

Abbi*tarian

This looks and sounds delicious! I bet it would be really good with an addition of sun dried tomatoes, too! Thanks for posting recipes so often! I can’t make them fast enough :0).

Laqueta

I made this last night it is delicious and it came together easy. I am looking forward to trying it with different meants and cheeses in the future.

Evelyn

Hello! Just came across your blog and bookmarked this recipe for the weekend. However, it has since disappeared from Against All Grain’s site. Can you pls help?

    Megan

    How strange! I’ll try to get the recipe up sometime soon. 🙂

Connie

It is missing…and my squash is cooked at waiting!!! Please post!

    Megan

    It’s up! Hope you enjoy it. 🙂

      Abbi*tarian

      It must have gone back down. againstallgrain.com is saying this when I click on the link you’d originally had up on this recipe:
      “Not Found, Error 404
      The page you are looking for no longer exists.”
      Thank you for posting all of the details to the recipe here, though. I hope to make this, soon!

alfietta

(Full instructions to cook spaghetti squash are posted here.) -> the link is broken

Brianna

Hi Megan, I’m a little confused. I thought spaghetti squash is considered a starch under the winter squash category. Would this be properly combined w/ eggs, cheese and bacon? or is spaghetti squash considered a non-starchy veggie?

Amanda

I’m a teen and I am trying to come with healthy ideas to take to school for lunches and snacks. Any suggestions? Thanks!

Marcia Burcham

Can I make this ahead of time and bake after two days or should I bake and reheat?

Heather

Hi Megan,
Can this be made ahead of time and frozen? If so, do any modifications need to be made and what would be the best way to reheat it?
I love your site and have told so many people about how wonderful you and your recipes are! Thanks!
Heather

Marie

I absolutely love making this casserole for breakfast! So yummy!!

Never Miss a Post!

Get a FREE 3-Day Detox Plan when you sign up for my email newsletter