Breakfast Casserole

Who says healthy and whole can’t also be quick and convenient? I love this dish because it is super easy to make (e.g. one bowl to clean and no required chopping) and provides easy, instant (one-minute-in-the-microwave) breakfasts all week long – complete with veggies, protein, and herb-&-spice-phyto-power.

It’s also very versatile, and I make it different each time depending on what frozen veggies and herbs & spices I throw in.

Oven @ 375 degrees – bake time: about 50 minutes.

Base recipe:

  • 12 eggs
  • 1/2 can coconut cream (good fats)
  • 1/2 cup nutritional yeast (‘cheesy’ taste but non-dairy, good source of B vitamins)
  • 1 tsp sea salt
  • 1/2 tsp pepper
  • 1/2 tsp dulse powder (seaweed – added as good source of iodine, you won’t even know it’s there)

Then add in veggies and herb/spice depending on what you are in the mood for:

Example 1: One bag of frozen butternut squash, 2 cups of frozen collards/kale; 4 tsp curry spice mix.

Example 2: One bag of frozen asparagus (broken into small pieces), one bag of frozen broccoli, 1 tsp sage, 2 tsp rosemary, 1 tsp parsley

Example 3: Two sweet potatoes, chopped into cubes; two bags of riced cauliflower;1 tsp garlic, 1 tsp turmeric, 2 tsp cilantro

Blend all ingredients (except veggies) together with stick blender. Then add veggies and stir to combine. Pour into 9×13 Pyrex or other baking dish, bake at 375 degrees for about 50 minutes (until fork inserted into the center comes out clean).

And if you want this to be even QUICKER and more convenient (and have available freezer space) – prep in bulk! I “pre-kit” the base recipe and freeze these. That way, all the egg mess and stick-blending and bowl-dirtying only happens once. Then, all I have to do is thaw one, stir in the herby-spicy-goodness I’m in the mood for, and the veggies I’m craving, and bake away! Eating (and loving) your veggies in the morning couldn’t be easier!

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