Serves 8
55 min
Healthy Breakfast Casserole (Whole30)
Recipe GLPR86730750077c2f
A simple and nourishing egg-based casserole loaded with fresh vegetables, cooked in the oven until set. Perfect for meal prep or a family breakfast. Naturally Whole30-compliant with no dairy or grains.
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Ingredients
10 Eggs
⅓ cup Cherry tomatoes or diced tomatoes
1 Red bell pepper, diced
1½ cup Fresh spinach, chopped
1 cup Mushrooms, sliced
Sea salt and black pepper to taste
Directions
Preheat your oven to 325°F (163°C) if using a glass baking dish, or 350°F (177°C) if using a metal pan.
Heat a skillet over medium-high heat and add the sliced mushrooms. Cook for 3–4 minutes until they release their moisture and begin to brown. If desired, add the chopped spinach to the skillet and sauté for 1–2 minutes until wilted. Transfer to a plate and let cool slightly.
Dice the red bell pepper and tomatoes. Add the cooled mushrooms (and spinach if sautéed), the diced pepper, diced tomatoes, and any remaining raw spinach to a large mixing bowl.
Crack all 10 eggs directly into the mixing bowl with the vegetables. Add a pinch of sea salt and black pepper to taste. Stir together thoroughly until the eggs are combined with all the vegetables and the mixture is evenly distributed.
Pour the entire mixture into a 13×9 inch glass or metal baking dish, spreading it in an even layer.
Bake in the preheated oven for 40 minutes. The casserole is done when the eggs are set throughout and no longer jiggle in the center when gently shaken. The internal temperature should reach 160°F (71°C).
Remove from the oven and allow to cool for 2–3 minutes before serving. Slice into 8 portions and serve with fresh fruit on the side.
