The Whole30 breakfast casserole you’ll be making over and over!
This delicious Paleo, keto-friendly, gluten-free, grain-free breakfast bake that will leave you satisfied and make the Whole30 journey easy peasy!
How To Make The Whole30 Breakfast Casserole:
Step 1 – Preheat oven to 350 degrees F.
Step 2 – Gather and measure the ingredients (see recipe card below for exact measurements).
Tip: It’s always much easier measuring and organizing ingredients before starting to prepare the recipe.
Step 3 – Add some olive oil to a saute pan or cast iron skillet (which I am using here) and saute the mushrooms for a few minutes until they have cooked. They will turn brown, soften and shrink a bit.
Step 4 – Add the other vegetables, 1/2 teaspoon salt, basil and ground black pepper, and more olive oil if needed and cook for a few minutes until soft and tender.
Step 5 – Add the spinach, turn off the heat and stir the spinach as it wilts.
Below: stirring the spinach as it cooks and wilts in the pan with other vegetables.
Step 6 – Add the cooked vegetables to a casserole dish. Here I am using an 8 x 8 glass baking dish.
Step 7 – Whisk the eggs and 1/4 teaspoon salt together.
Step 8 – Pour the egg mixture over the vegetable mixture in baking casserole dish.
Step 9 – Bake at 350 degrees F. for about 25 minutes until top is firm and toothpick comes out clean.
Serve warm or cold. Enjoy!
Tips and Substitutions For Whole30 Breakfast Casserole:
- You can use frozen spinach instead of fresh – try 1/2 a cup. It’s fine to leave the spinach out or substitute another green like kale.
- This recipe is customizable; you can sub other vegetables for the mushrooms, zucchini, and peppers. Some ideas are broccoli, asparagus, or grated sweet potato.
- Substitute green onions for regular yellow onions.
- Make ahead by preparing all the veggies and pouring into a casserole dish, and then placing in the refrigerator. Then before you want to eat, whisk eggs with 1/4 teaspoon salt, 1/2 teaspoon basil and a pinch of ground black pepper and bake per directions.
- This Paleo breakfast casserole is freezer friendly. Simply wrap slices in plastic wrap and place into a plastic ziplock style bag. Best to consume within a few weeks.
- Store leftover breakfast casserole in the refrigerator for up to 5 days. To reheat, simply heat in the microwave (time varies depending on your microwave), or oven (300 degrees for about 10 minutes).
- Keep a supply of veggies in the freezer to make this Whole30 breakfast casserole anytime! I keep all kinds of vegetables and supplies in the freezer. For example, slices of onion, whole peeled garlic cloves, spinach, broccoli, asparagus, etc…
- Adding some chopped cooked Whole30 compliant bacon or sausage would be a nice addition and add variety.
- Serving a large crowd? Double the recipe and pour into a 9 x 13 casserole pan.
You’ll love these amazing Whole30 breakfast recipes:
- Paleo Breakfast Casserole
- Whole30 Breakfast Sausage
- The BEST Paleo Frittata
- Tomato Basil Egg Scramble
- Simple Smoked Salmon Scramble
Products Used To Make This Whole30 Breakfast Casserole:
Mixing Bowl|8 X 8 baking dish|Whisk|Cast Iron Skillet|Chef’s Knife|Cutting Board|
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The Whole30 breakfast casserole you'll be making over and over!
This delicious Paleo, keto-friendly, gluten-free, grain-free breakfast bake that will leave you satisfied and make the Whole30 journey easy peasy!
- 1 cup mushrooms, sliced
- 1 cup zucchini, organic, peeled and sliced
- 1 cup red pepper, organic, diced
- 1/4 cup onion, diced
- 2 1/2 cup fresh baby spinach, stems removed (may sub frozen spinach about 1/2 cup)
- 2 tablespoons extra virgin olive oil
- 3/4 teaspoon fine sea salt (divided, 1/2 teaspoon and 1/4 teaspoon)
- 1/2 teaspoon dried basil
- 1/4 teaspoon ground pepper
- 6 large eggs
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Preheat oven to 350 degrees F.
-
In a cast iron skillet (or saute pan) over medium-low heat, add one or two tablespoons of olive oil to coat pan and add the sliced mushrooms. Cook for 3-5 minutes until starting to brown.
-
To the skillet, add the zucchini, red pepper, onions, another tablespoon of olive oil if needed, 1/2 teaspoon of salt and cook for another 3-5 minutes until the veggies are cooked, stirring as needed.
-
Turn the heat off and add the spinach, stirring as it wilts and cooks, which should take about 2-3 minutes.
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Pour veggies mixture into an 8 x 8 baking dish, spreading the veggies evenly across the bottom.
-
While the veggies are cooking, add the eggs to a mixing bowl with 1/4 teaspoon of salt and whisk until well combined. Set aside.
-
Pour the egg mixture over the veggies and bake for 25 minutes until the eggs are set and a toothpick comes out clean.
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Slice and serve warm, or may be refrigerated for later. See all notes and tips.
Tips and Substitutions For Whole30 Breakfast Casserole:
- You can use frozen spinach instead of fresh - try 1/2 a cup. It's fine to leave the spinach out or substitute another green like kale.
- This recipe is customizable; you can sub other vegetables for the mushrooms,zucchini and peppers. Some ideas are broccoli, asparagus, or grated sweet potato.
- Substitute green onions for regular yellow onions.
- Make ahead by preparing all the veggies and pouring into a casserole dish, and then placing in the refrigerator. Then before you want to eat, whisk eggs with 1/4 teaspoon salt, 1/2 teaspoon basil and a pinch of ground black pepper and bake per directions.
- This Paleo breakfast casserole is freezer friendly. Simply wrap slices in plastic wrap and place into a plastic ziplock style bag. Best to consume within a few weeks.
- Store leftover breakfast casserole in the refrigerator for up to 5 days. To reheat, simply heat in the microwave, or oven (300 degrees for about 10 minutes).
- Keep a supply of veggies in the freezer to make this Whole30 breakfast casserole anytime! I keep all kinds of vegetables and supplies in the fridge. For example, slices of onion, whole peeled garlic cloves, spinach, broccoli, asparagus, etc...
- Adding some chopped cooked Whole30 compliant bacon or sausage would be a nice addition and add variety.
- Serving a large crowd? Double the recipe and pour into a 9 x 13 casserole pan.
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Michelle
I cooked up some white potatoes with the veggies and then topped it with halved cherry tomatoes and sliced almonds before putting it in the oven to bake. Very good vegetarian breakfast casserole!
Christine Galvani
Sounds delicious!
EPM
A delicious alternative to quiche.
Christine Galvani
Yes!!