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!
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.
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.
Slice and serve warm, or may be refrigerated for later. See all notes and tips.