Ingredients
Method
- Preheat your oven to 350 degrees Fahrenheit. Grab a 9x13-inch glass or ceramic baking dish and grease it well with cooking spray or butter.
- Place a large skillet over medium heat. Cook the diced bacon until it just starts to soften. Add the chopped onion and minced garlic. Cook, stirring often, until the onion is soft and translucent and the bacon begins to brown.
- Add the diced red and green bell peppers. Stir everything together, cover the skillet with a lid, and let the vegetables cook for 5 to 10 minutes until tender. Remove from heat entirely and let the mixture cool for a few minutes.
- While the skillet mixture cools, crack all 12 eggs into a big mixing bowl. Whisk them hard until smooth. Add the sea salt and black pepper, and whisk again to combine.
- Gently fold the cooled bacon and vegetable mixture into the eggs. Sprinkle in the shredded cheddar cheese and fold it in with a few gentle stirs.
- Pour the mixture into your greased baking dish, using a spatula to spread the ingredients evenly.
- Bake on the middle rack for 25 to 30 minutes. The top should puff up slightly, turn a light golden brown, and feel set when gently shaken.
- Remove from the oven and let rest for 5 minutes before cutting into squares to serve.
Notes
Storage & Meal Prep: Store cooled squares in an airtight glass container in the fridge for up to 5 days, or wrap individually in parchment paper and freeze in a heavy-duty freezer bag for up to 2 months. Reheat in the microwave for 1 to 2 minutes.
Pro Tip: Top with a dash of hot sauce right before eating to cut through the richness of the eggs and cheese!