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.
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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.
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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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