Preheat your oven to 400°F if baking immediately. Spray a 9×13-inch baking dish with cooking spray and set aside.

Cook the turkey bacon according to package instructions. Allow it to cool, then chop into small to medium pieces.

Heat the oil in a large skillet over medium heat. Add the diced potatoes, chopped red bell pepper, onion, ½ teaspoon salt, and ¼ teaspoon pepper. Cook for about 10 minutes, stirring occasionally, until the potatoes are tender and onions are translucent.

Stir in the minced garlic and cook for 1–2 more minutes until fragrant.

Add the baby spinach and cook for 2–3 minutes until it starts to wilt. Remove from heat, add the chopped turkey bacon, and mix well.

Transfer the vegetable and bacon mixture to the prepared baking dish. Let it cool for 5–10 minutes while preparing the egg mixture.

In a large bowl, whisk together the eggs, non-dairy milk, paprika, garlic powder, ¼ teaspoon salt, and ¼ teaspoon pepper until smooth.

Add the shredded cheddar cheese to the eggs and stir until evenly combined.

Pour the egg and cheese mixture over the vegetable and bacon mixture. Stir gently to ensure everything is evenly distributed.

Option 1: Store overnight – Cover the dish with foil or plastic wrap and refrigerate until ready to bake.

Option 2: Bake immediately – Skip refrigeration and proceed to bake.

If refrigerated, remove the casserole from the fridge about 10–15 minutes before baking to allow it to come to room temperature.

Bake uncovered in the oven for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Allow the casserole to cool for about 10 minutes before slicing and serving.