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dieTTaste
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Cheesy Bacon Baked Egg Casserole with peppers for when you’re looking for an easy, healthy breakfast casserole! Made with only 9 ingredients (eggs, peppers, bacon, cheese and spices) it’s a hearty, low-carb, high protein recipe for breakfast and it’s perfect for the days you don’t want to make dinner!
Great for Prepping Ahead!
I love to prep and cook the filling ingredients up to a few days in advance to make this recipe go as quickly as possible. In fact, you can also bake this egg casserole a day in advance as well.
My mom and dad are empty nesters and are often sending me simple recipes that they are loving. Mom knows that as much as she’s tired of making dinner, there are people all over the world tired of deciding, “what’s for dinner”. I love her suggestions and this healthy egg casserole recipe is one of my favorites!
I love that this egg bake is a straightforward breakfast casserole that keeps you full longer thanks to the bacon, eggs, peppers and cheese.
This egg casserole is a perfect meal-prep recipe and it is totally versatile. If this version hits all the right notes for you, make sure you try our cheesy egg casserole with ham and sauteed mushrooms too!
If you’re wondering what to serve with this easy breakfast casserole with bacon, I’ve got the most delicious ideas!
Yes, eggs are freezer-friendly! You can cut into individual servings or freeze the entire casserole. Place in an airtight container and it will keep for up to 2 months.
To reheat: Remove the egg casserole from the freezer and warm in the microwave or oven until heated through.
Yes, you can mix and keep in the fridge to bake fresh for dinner, or make the entire dish and reheat in the microwave to serve.
I suggest heating it to 160 degrees in order to ensure the eggs are fully cooked.
Leftovers should be stored in an airtight container in the refrigerator. It will keep for 4-5 days.
Reheat in the microwave or in the oven until warmed through.
Looking for a quick and nutritious breakfast or a hearty breakfast for dinner option? Try out this delicious baked egg casserole with bacon and peppers for a satisfying and flavorful meal the whole family will love.
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Preheat the oven to 350℉ and grease a 9×13″ casserole dish.
Heat a skillet over medium high heat and cook the bacon until crispy. Drain the grease and set aside and place the pan back on the burner.
6 oz Bacon
Using the little bit of grease left in the pan after draining, add the peppers over medium heat and saute until tender, about 3 minutes and add the onions. Cook another 2-3 minutes and add the seasoning, stirring to combine. Remove from the heat.
1 Red Bell Pepper, ½ Green Bell Pepper, ¼ Cup Red Onion
Chop the cooled bacon.
Beat the eggs and milk in a large bowl. Stir in the bacon, peppers and onions mixture, seasonings and cheese, reserving a small amount of cheese to sprinkle on top.
11 Eggs, ½ Cup Skim Milk, ½ teaspoon Salt, ¼ teaspoon Black Pepper, ¼ teaspoon Garlic Powder, ¼ teaspoon Onion Powder, 2 Cups Sharp Cheddar Cheese
Pour into the prepared dish and add remaining cheese, and bake until a knife inserted into the middle comes out clean, about 30-40 minutes.
Serving: 1cup, Calories: 202kcal, Carbohydrates: 3g, Protein: 12g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.03g, Cholesterol: 179mg, Sodium: 376mg, Potassium: 151mg, Fiber: 0.4g, Sugar: 1g, Vitamin A: 762IU, Vitamin C: 17mg, Calcium: 172mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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dieTTaste
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Freshly sautéed broccoli and fragrant garlic are baked in a rich cream sauce topped with broiled mozzarella and parmesan cheese. Creamy Parmesan Garlic Broccoli is guaranteed to convert ANY non-broccoli lover into a full-blown fanatic!
Creamy garlic broccoli and cheese is a delicious way to change up your boring broccoli into the side dish of your dreams!
This side dish recipe is quite indulgent and probably not something you would want to make every night, but if it’s a special occasion or you want a decadent vegetable dish, then this is what you will need:
No flour or cornstarch needed. We are going full cream, a little cream cheese and cheese to make this indulgent sauce! Just simmer it until it reaches your desired thickness. Here are all the steps for this recipe followed by a recipe so you can see how it all happens…
Feeling a little heavy on the indulgence? I feel you. Or sometimes I just don’t have cream cheese on hand. In that case, add 1/4 cup more heavy cream and skip the cream cheese, or just leave it out without additional cream. It works either way.
For some reason, we almost always eat this broccoli recipe with chicken. Maybe because this side dish is a little heavy so I try to balance it with a lighter main dish. It would really go well with just about anything but here are a few of our favorites:
Leftovers should be stored in the fridge in an airtight container. They will keep for up to 5 days. Reheat this dish on the stove top over medium heat until heated through. Add a little more cream as you warm it up to keep it from drying out.
I wouldn’t recommend freezing this dish. The texture would get really grainy when it thaws.
Looking for a delicious and easy way to enjoy broccoli? This creamy parmesan garlic broccoli recipe will have your taste buds singing. Sometimes the vegetable side dishes can get a little repetitive and boring but not this recipe! It’s a one pan recipe worth trying!
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Preheat broiler. Melt the butter in a cast iron pan over medium heat.
2 Tablespoons Butter
Add the onion and cook until transparent, about 4 minutes, stirring occasionally.
1/2 Onion
Add the broccoli and garlic and season with salt and pepper and cook while stirring occasionally for about 3 minutes, or until bright in color and fragrant.
1 Pound Broccoli Florets, 5 Cloves Garlic, Salt and Pepper
Stir in the cream cheese, cream and paprika reducing the heat down to low and allow to simmer for about 3-4 minutes or until the sauce thickens.
2 Tablespoons Cream Cheese, 3/4 Cups Heavy Cream, 1 teaspoon Smoked Paprika
Squeeze in the lemon and stir again. Top with the mozzarella and parmesan cheeses.
1 teaspoon Lemon Juice, 3/4 Cup Mozzarella, 1/3 Cup Parmesan Cheese
Place in the oven. Broil until cheese is bubbling and golden, about 2-3 minutes.
Sprinkle with a pinch of Aleppo pepper and serve.
Aleppo Pepper
Serving: 1cup, Calories: 250kcal, Carbohydrates: 9g, Protein: 9g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 63mg, Sodium: 256mg, Potassium: 322mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1393IU, Vitamin C: 69mg, Calcium: 205mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Carrian Cheney
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dieTTaste
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dieTTaste
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These Sriracha Steak Lettuce Wraps are loaded with saucy steak and fresh veggies nestled in crisp lettuce leaves. If desired, top with a drizzle of yum yum sauce, cilantro, jalapeño and green onion for a deliciously spicy meal. Yields 4 (four lettuce wrap) servings.
Spicy is my middle name.
Actually, it’s Anne, but spicy would be my middle name if I had any say when my birth certificate was being typed up. However Laurie Spicy McNamara does sound a bit ridiculous now doesn’t it (or do you like it? It is starting to grow on me).
Speaking of spicy. These steak lettuce wraps are SO good and (in my opinion) have the perfect amount of heat. For this recipe, I like to use diced cube steak and once browned I toss it in a sweet and spicy sauce that has flecks of fresh ginger and garlic. I then fill tender Bibb lettuce leaves with a plethora of colorful veggies and add the sriracha steak filling, drizzle it all with yum yum sauce and top with green onion, cilantro and jalapeños.
As if these weren’t already 🥵.
for the sauce:
for the lettuce wraps:
optional toppings:
Start by adding 3 tablespoons of light brown sugar, 1-1/2 teaspoons cornstarch, 1 tablespoon each finely chopped ginger and fresh garlic, 3 tablespoons of coconut aminos, the juice from 1 lime, 1 tablespoon of sriracha and 1 teaspoon toasted sesame oil.
Coconut aminos is a flavorful and salty sauce made from the fermented sap of coconut palm and sea salt, yet it does not taste like coconut at all. Its consistency and deeply brown color is similar to soy sauce. It’s also happens to be soy, gluten and wheat-free too. With that said, coconut aminos is a healthy substitute for those with a restrictive diet.
Give that a whisk to combine.
I like to peel ribbons of carrot, sliced red pepper and cucumber into strips, shred]purple cabbage, slice green onions and jalapeños.
Working with one cube steak at a time, slice into strips and then finely chop. It will look all crumbly, similar to ground beef.
Cube steak is usually the top round or sirloin cut, pounded with a meat tenderizer or ran through a fancy machine. And I’m here to tell you cube steak isn’t just for chicken frying. Nope. It’s so tender that when you run your knife through it a couple times it resembles ground beef, yet it’s steak. Steak which just so happens to be perfect in lettuce wraps.
Heat a large 12-inch skillet or wok over medium-high to high heat. Once hot, add 1 teaspoon of avocado oil and the chopped cube steak.
Cook for about 6 to 8 minutes until fully cooked and golden brown in spots. Remove and discard any fat that has rendered out.
Next pour in the sauce.
Simmer until the sauce has thickened.
Fill your lettuce leaves with the veggies you desire, add the steak filling and top with yum yum sauce, black sesame seeds, cilantro, green onions and jalapeños.
Spicy – check.
Gingery – check-check.
Delicious flavor and texture – check-check-check!
If you like steak, spice and lettuce wraps, well I’m betting that these sriracha steak lettuce wraps will be your jam.
Click Here For More Lettuce Wrap Recipes!
Enjoy! And if you give this Sriracha Steak Lettuce Wraps recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 4 servings
These Sriracha Steak Lettuce Wraps are loaded with saucy steak and fresh veggies nestled in crisp lettuce leaves. If desired, top with a drizzle of yum yum sauce, cilantro, jalapeño and green onion for a deliciously spicy meal. Yields 4 (four lettuce wrap) servings.
In a liquid measuring cup (or medium bowl with a spout) add brown sugar, cornstarch, ginger and garlic, coconut aminos, lime juice, sriracha and toasted sesame oil. Whisk well to combine.
Prep the veggies and any desired toppings.
Heat a large 12 to 14-inch skillet or wok over high heat. Once hot, add the avocado oil and the diced cube steak.
Cook for about 6 to 8 minutes, stirring often, until fully cooked and golden brown in spots. Remove and discard any fat that has rendered out.
Next pour in the sauce and stir until thickened. This should only take a minute or two.
Fill your lettuce leaves with the veggies you desire, top with some of the sriracha steak filling and top with yum yum sauce, green onions and jalapeños (if desired).
Serving: 4wraps, Calories: 435kcal, Carbohydrates: 25g, Protein: 38g, Fat: 20g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Cholesterol: 122mg, Sodium: 497mg, Potassium: 1078mg, Fiber: 3g, Sugar: 15g, Vitamin A: 11122IU, Vitamin C: 89mg, Calcium: 121mg, Iron: 4mg
This recipe was originally posted on December 19, 2013 and has been updated with clear and concise instructions, new photography and helpful information.
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Laurie McNamara
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This simple recipe for baked chicken thighs is one you will make over and over. Super versatile and delicious.
If you are a fan of easy chicken recipes, you will also love our French Onion Chicken Thighs. It’s one of our most popular recipes and has wonderful reviews.
This is a simple recipe, perfect for busy nights. The spices really bring out a great flavor and the thighs are so tender they fall off the bone! My family loves this recipe and it goes great with so many side dishes. You could also add these spices to chicken breasts too.
You can switch out the spices and we often use smoked paprika! It’s one of our favorite spices. You can also use chicken legs, breasts or even use theses spices on a turkey breast. Great combination.
These crispy baked chicken thighs are so easy and takes no prep, which is always a plus with any recipe!
Step 1
Preheat oven to 350 degrees, line baking sheet with foil and spray with cooking spray.
Step 2
Add all spices to a small container with a lid and shake until thoroughly mixed together. Sprinkle mixture over chicken thighs.
Step 3
Bake until thighs are crispy, it took about 1 hour. You can always test it with a thermometer inserted near the bone, it should read 165 degrees.
Let the chicken thighs rest at least 5 minutes after removing them from the oven to keep them nice and juicy.
As the photo shows, we made our Bow-Tie Pasta Salad to serve with these delicious chicken thighs.
These Crispy Baked Chicken Thighs are so easy to make, only a few ingredients and are delicious! Great for a busy night and wonderful with a pasta salad.
Preheat oven to 350 degrees, line baking sheet with foil and spray with cooking spray.
Add all spices to a small container with a lid and shake until thoroughly mixed together. Sprinkle mixture over chicken thighs.
Bake until thighs are crispy, it took about 1 hour. You can always test it with a thermometer inserted near the bone, it should read 165 degrees.
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Anne Walkup
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dieTTaste
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Scrape the grill grates clean if needed. Place the tenderloin on the grill (the hotter side if using a charcoal grill). Cover and cook until dark grill marks form on the bottom, about 5 minutes. Flip the tenderloin, cover, and cook until dark grill marks form on the second side, about 5 minutes more.
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Christine Gallary
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dieTTaste
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dieTTaste
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Dec. 14, 2022 — Forget about counting calories. People with type 2 diabetes can lose weight and keep their blood sugar under control by eating a low-carb, high fat diet.
This is according to a new study that found this type of diet did more to help patients with type 2 diabetes than a high-carbohydrate, low-fat diet. And this was true no matter how many calories the person ate.
These findings were based on a randomized, controlled trial, and the results were published in the journal Annals of Internal Medicine this week.
The trial looked at 185 patients with type 2 diabetes, for whom low-calorie diets are often recommended to help people lose weight and improve glycemic control, a medical term referring to the typical levels of sugar in a person’s blood.
The trouble with this common recommendation, the investigators wrote, is that it often leads to hunger, so few patients stick to it.
“Therefore, calorie-unrestricted diets may be a better alternative to achieve long-term maintenance,” wrote study author Camilla Dalby Hansen, MD, of the University of Southern Denmark, and colleagues.
Study Methods and Results
In the new study, the participants were randomly assigned to one of two diet-based groups. Twice as many participants were put into a group that ate the low-carb, high-fat diet and the other participants were assigned to the high-carb, low-fat diet for 6 months. No calorie restrictions were placed on either group.
Patients’ weight, blood sugar control, and other health measures based on lab tests were evaluated at the beginning of the study, at 3 months, at 6 months. The final analysis included 165 patients.
While patients in both groups lost weight, those in the low-carb, high fat group lost, on average, about 8 pounds more than those in the other group.
The low-carb, high fat diet was linked to improved blood sugar control, but it also led to slightly higher LDL, or what doctors consider to be bad cholesterol levels.
“I believe we have sufficient data to include [low-carb, high-fat] as one of the diet options for people with type 2 diabetes,” Hansen said in a written comment.
But she predicted that some patients would still struggle to stay on it in the real world.
“The LCHF diet can be difficult for some people to follow,” Hansen said. “It is a bit more expensive, and it can be difficult to comply to in social gatherings simply because our society is not suited for this type of diet.”
The Magic of Unrestricted Calories
Jay H. Shubrook, DO, a diabetologist and professor at Touro University California, offered a similar view.
“When you start to fiddle with the diet, it affects not only the person, but all the people they eat with, because eating is a communal experience,” Shubrook said in an interview.
“What’s magic about this study is because it wasn’t calorie restricted, I think it made it a little bit more flexible for people to continue,” Shubrook said.
He said he thinks patients will need a fair amount of coaching and education about food choices in order to lose weight on a diet without calorie restrictions.
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