On the hunt for a nutrient-dense, easy to prepare, and foolproof breakfast ? Stop what you’re doing and make this paleo, gluten-free and dairy-free veggie egg casserole!
Hold up, hold up, hold UP. HOW have I yet to create a blog post for this veggie egg casserole?? You’ve already seen this (several times) if you follow me on Instagram. And even if you don’t follow me on Instagram, you’ve still likely seen this in some aspect. It isn’t groundbreaking, and I’m not the first one to come up with it. Essentially, it’s literally just a crustless quiche. I think I’ve just made it so many times that people that know me now associate it with me…..but, I suppose there are worse things to be associated with, so I won’t complain.
Really though! For the number of Sunday evenings I’ve spent making some version of this for weekday breakfasts, you’d think I would at least take the 25 minutes it takes to bake it to also sit down and type it all up in a nice and tidy blog post. Apparently not..until now! Better late than never, I suppose. Waiting this long has it perks, though — since I’ve made it so many times (and subsequently posted about it on IG an equal amount of times), I know the ins and outs of the recipe pretty well, along with the common questions and concerns I’ve been asked. I made sure to address them in the Notes section of the recipe, below!
Wondering why I think this recipe is something everyone can enjoy?
- Minimal hands-on time.
- Cook once, have breakfast ready for the week.
- Effortless to put together for a quick weekday breakfast (less than 2 minutes to heat up!)….
- …but it also makes for a great relaxing weekend breakfast/brunch (cue Hannah Montana “Best of Both Worlds”).
- Extremely versatile based on what you have on hand.
- You can pack SO MANY VEGGIES into it!!!
- Great for breakfast, lunch, OR dinner.
- Pretty much a fail-proof, foolproof recipe.
- How fancy does it sound to say you made a breakfast casserole???
- Protein, healthy fats, fiber, and flavor – it’s got it all.
And can I just say, I’ve loved – LOVED – receiving texts, messages, comments and pictures from people that have tried their hand at making a version of this recipe. Hearing firsthand how my recipes, posts, and content have inspired, changed, or improved how people eat and look at nutrition is easily one of the most rewarding parts of what I do. Some great testimonials I’ve received about this little number include:
“This right here has kept me on track!”
“I’m mostly obsessed with the ease of it…just so fast, so easy. It’s already in a container so I don’t have to take it out and put it on something else”. Just 100% great”
“I made it and had some this morning for breakfast!! Was so good!”
“The egg dish is *heart eye emoji*…I don’t think I can share”
…..convinced yet? Yes? GOOD. Keep scrolling for the method to the madness!!
- 8-10 eggs (I use pasture-raised)
- 1 T oil of choice (I recommend avocado oil, coconut oil, ghee, or extra virgin olive oil)
- 1/2 yellow onion, diced
- 1 cup mushrooms, sliced
- 1 cup broccoli, chopped
- 1 red bell pepper, diced
- 1/3 cup sundried tomatoes, sliced
- 1 handful fresh or frozen spinach
- Preheat oven to 400*F. Spray casserole or pie dish with avocado/olive/coconut oil, and set aside. Whisk eggs together in a small bowl and set aside.
- Heat 1 T oil of choice in large pan over medium-high heat. Once hot, add in chopped/diced veggies. Saute and cook for 7-10 minutes, or until softened - they don't have to be fully cooked through. Add seasonings/spices as desired (see Notes).
- Transfer veggies to casserole/pie dish. Spread out, then evenly pour whisked eggs on top. Transfer to oven and bake for 25 minutes, until eggs are set.
- Allow to cool for 5-10 minutes before serving, or store covered in the fridge for up to 5 days if eating later in the week.
- You can get anywhere fro, 4-6 servings from this, depending on how big you slice it. I usually get 4-5, depending on if the casserole is the only thing I'm having, or if I pair it with something like yogurt or almond butter toast.
- Seasonings/spices I use are pepper, sea salt, dill, parsley, garlic powder, and onion powder. I also love using the fresh version of herbs like dill and parsley as well! Use what you desire!
- Use WHATEVER veggies you have on hand! Other than what is listed in this version, I've also used: asparagus, zucchini, grape tomatoes, sweet potatoes, baby red potatoes, and frozen artichoke hearts. The options are endless.
- You can also add in sausage for an extra boost of protein!
- You can really use any type of oven-safe dish you want. I've used a pie dish, square casserole dish, and rectangular casserole dish.
- When making ahead to store in the fridge, I leave mine in the dish and tightly cover it with the lid, plastic wrap, or aluminum foil. Or, you can go ahead and cut it up to store in separate containers. Either works!
More of a hand-held breakfast lover? Try this egg muffin alternative instead! Same method, just use a muffin tin!
Any other questions, or something I didn’t cover?? Leave a comment below and I’ll get to the bottom of it 🙂