Vegetarian Breakfast Casserole

We all know that breakfast is an important meal but for so many of us, it’s just hard to pull it together. You are waking up and immediately caring for babies, kids and dogs (that’s me!), running out the door, rushing to work or school, or just finding yourself too short on time again and again to make a healthy breakfast.

I’ve long been saying that breakfast casseroles are the answer.

This breakfast casserole all about ease. There is no chopping, no real food prep (unless you count cracking open eggs and beating them) and it’s endlessly customizable.

The real key here is the freezer section. Yep.

You need two pounds of organic, frozen veggies to make this work. I almost always use frozen whole leaf spinach (the chopped spinach is too watery) and tri-colored peppers. They add color, good nutrition and are just the right size that neither veggie needs any further prep to work in the egg casserole. If you chose something like say frozen green beans or frozen cauliflower florets, you may need to cut them into smaller bite sized pieces (which just adds more work).

You can add fresh herbs if you have them but you don’t need to.

This is all about making mornings easier and making sure you have a good quality, healthy breakfast no matter how little time you have!

Did you make this recipe? Please give it a star rating below!

Vegetarian Breakfast Casserole

Prep Time: 15 mins

Cook Time: 1 hr

Total Time: 1 hr 15 mins

 

Vegetarian Breakfast Casserole

Course: Breakfast

Cuisine: American

Keyword: Vegetarian Breakfast Casserole

Servings: 8 servings

Calories: 172 kcal

Author: Alyssa Brantley

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Ingredients

• 2 1/2 Tablespoons fat (Ghee, butter, coconut oil, lard, olive oil, etc.)
• 1 pound frozen whole leaf spinach
• 1 pound frozen tri colored peppers
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 18 large eggs

Instructions

1. Preheat oven to 350F. Use 1/2 Tablespoon of cooking fat to grease a 9x13 or 3 Quartpyrex baking dish. Set aside.
2. Crack eggs into a large mixing bowl. Add salt and pepper and beat until foamy. Set aside.

3. Heat a large skillet or frying pan over medium high heat. Once hot, add remaining 2 tablespoons of cooking fat and then frozen spinach and peppers.

   
4. Cook approximately 15 minutes, stirring occasionally, until veggies are soft and liquid is released.

5. Remove from heat and strain well. I like to use a

   

6. Add beaten eggs and vegetables to greased pyrex baking dish.

   
7. Place in oven on center rack and allow to bake undisturbed for 55 to 60 minutes. Remove and allow to cool for at least 15 to 20 minutes before cutting. The casserole will rise while cooking but fall a bit once cooled - this is normal.

8. Cut into 8 pieces and Enjoy!

   

Reheating Instructions:

1. Microwave for 1 to 2 minutes. Allow to cool for 1 to 2 minutes and Enjoy!

2. You can also reheat in the oven, toaster oven or a non-stick frying pan. I recommend low heat and cutting the slice into small cubes so they heat quicker and more evenly.

Nutrition Facts

Vegetarian Breakfast Casserole

Amount Per Serving

Calories 172 Calories from Fat 81

% Daily Value*

Total Fat 9g 14%

Saturated Fat 3g 15%

Cholesterol 368mg 123%

Sodium 332mg 14%

Potassium 572mg 16%

Total Carbohydrates 6g 2%

Dietary Fiber 2g 8%

Sugars 2g

Protein 14g 28%

Vitamin A 152.5%

Vitamin C 107.1%

Calcium 11.6%

Iron 19.5%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.