This is a simple, dairy-free egg dish that’s loaded with veggies and perfect to make ahead for a busy week. You can reheat a slice in the oven for a quick, healthy breakfast.
The great thing about a breakfast casserole is that you can add almost anything you want to the base. Gluten-free sausage, zucchini, broccoli, basil, and onions. Get creative!
We can call it an Open Fridge Breakfast Bake. Open your fridge and throw whatever you have on hand into the egg casserole.
What are you throwing into your breakfast casserole?
Breakfast Egg Casserole
Ingredients
- 8 organic eggs
- 1/2 cup water
- 1/2 red pepper diced
- 2 green onions chopped
- 6 cherry tomatoes sliced
- 1/2 cup spinach chopped
- 1/2 tsp. red pepper flakes
- 1/2 tsp. oregano
- pinch sea salt
- coconut oil for greasing the pan
- hot sauce and avocado to garnish
Instructions
- Preheat the oven to 350 degrees.
- Grease a 9X3 casserole dish with coconut oil.
- In a medium sized bowl, whisk the eggs and water together.
- Next add in the peppers, green onions, cherry tomatoes, spinach, red pepper flakes, oregano, and salt.
- Bake in the oven for approximately 30 minutes.
- Remove from the oven and serve with hot sauce, avocado and ghee.