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This whole30 breakfast casserole recipe is also vegetarian, paleo, low-carb, dairy-free and gluten-free. Made with nothing but eggs and nutritious veggies like spinach, eggplant, avocado, broccoli and tomato, this healthy breakfast bake is the perfect easy dish for a family brunch.
Whether you’re on a whole30, or simply trying your best to eat healthily, this breakfast bake will charm you by how easy it is to put together.
I’ve been on a healthy/gluten-freediet for over two years now. The changes in my body, in how I feel have been amazing. But after the holidays, I decided to try a whole30.
The whole30 diet is amazing. You fill your body with so many nutrients, you can’t help but feel freakin’mazing.
Only thing is… If you try it, do some planning ahead first. I am an excessive type of person. I went whole30 overnight, cold turkey (not talking about January 1st leftovers here…).
Never do that.
After a few days I got so bored of eating the same food repeatedly, I thought I would go insane (well, maybe not THAT bad, but close, haha).
I thought to my self “Hey, I’m a healthy food blogger, I’ll figure this whole thing out by myself, I’ll be fine”.
Whole30 is a strict diet. Do some research and plan your recipes ahead or you may end up eating cabbage noodles with a carrot pasta sauce.
Don’t get me wrong, it was surprisingly delicious, it’s just that after 5 meals…
Making the Whole30 Breakfast Casserole
There isn’t anything really complicated about this dish. If you follow these simple steps, it is actually pretty hard to mess up.
The first step is to cut the eggplant, making 1/4 inch thick slices. These eggplant slices will then be placed in the bottom of your dish, drizzled with olive oil then roasted to make a crust.
After that, you will sauté the vegetables following a specific order in a large skillet, then pour them on top of the eggplant “crust”.
You will then pour the egg mixture evenly on top of the vegetables.
Nothing more complicated than that. Bake the whole thing for about 35 minutes, on until the center is cooked through.
Cook’s Tips & Tricks
- Some people might not like cooked avocado. I think it’s awesome BUT: You could replace it with 2 cups of either bell peppers or whole30 breakfast sausage, organic bacon or ground turkey.
- Don’t forget to grease your baking dish. Parchment paper is fine too.
- Pairing suggestions: Your favorite gluten-free toasted bread, roasted sweet potatoes and/or a side of meat.
Frequently Asked Questions
- How long to cook mybreakfast casserole for?Answer: The recommended time is 35 minutes, but since every oven is different, a quick way to know if it’s ready is to insert a toothpick in the center of the dish. When the toothpick comes out clean, your dish is ready.
- Can it be reheated?Yes. Although it will not be as good, as the avocado will get darker when stored in the fridge. I suggest you replace avocado with 2 cups of bell peppersor whole30 bacon/sausages if you plan on storing the leftovers for more than 24 hours.
- Can I freeze this dish?The short answer is no. The avocado in this recipe will turn bad when frozen then thawed. If you plan on freezing the leftovers from this recipe, I suggest you replace avocado with 2 cups of a different vegetable like bell peppers or whole30 bacon/sausages. Now, I am not a fan of cooked veggies which are frozen then thawed, but if you really need to freeze this dish, here is the proper way to do it: Allow the breakfast casserole to cool down entirely, wrap individual portions in parchment paper to avoid freezer burn, then place them all in the same large freezer bag and remove excess air. It can then be stored in the freezer for up to 3 months this way.
- How long can it be kept in the refrigerator?First, make sure that the internal temperature has reached 160F in the center, as instructed below. This will make sure that any harmful bacteria have been killed. The optimal storing time for this particular recipe is no more than 2 days, as the avocado will turn bad quickly. If you plan on storing the leftovers of this recipe for more than 24 hours, I suggest you replace the avocado with 2 cups of a different vegetable, like bell peppers, or whole30 bacon/sausages.
- Can it be made ahead?Yes. You can prepare this veggie breakfast bake the night before, just make sure you wait until you are ready to bake it, then stir in the avocado. Again, if you would like it to be “100% make-ahead” simply replace avocado with 2 cups of bell peppers or whole30 bacon/sausages.
More Healthy Breakfast Recipes
- Dairy-Free Breakfast Casserole
★Did you make this recipe? Don’t forget toleave a star ratingin the comments section below!★
5 from 1 vote
Whole30 Breakfast Casserole
This deliciously healthy breakfast bake is a real nutrition powerhouse. Filled with various superfood vegetables, this simple casserole is ready in less than 60 minutes.
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 8 slices
Calories 281 kcal
Ingredients
- 12 eggs beaten
- 1 large eggplant sliced (1/4 inch thick slices)
- 3 cups fresh baby spinach leaves
- 2 avocados* cubed
- 2 1/2 cups small broccoli florets
- 2 Roma tomatoes cubed
- 1/4 cup green onion chopped
- 2 yellow onions diced
- 3 tbsp fresh basil chopped
- 1 tsp sea salt
- 5 tbsp olive oil
Instructions
Preheat oven to 450F and grease a 9X14 inch casserole dish.
Slice the eggplant then arrange the slices evenly on the bottom of the dish to make a layer and drizzle 3 tbsp olive oil on top.
Transfer the casserole dish to the oven and roast the eggplant slices for 20 minutes, or until golden brown.
Meanwhile, heat 2 tbsp olive oil in a medium skillet over medium heat. Sweat the onion for 4 minutes then stir in the broccoli florets and continue cooking for 5 more minutes.
Stir in the green onion, fresh basil, fresh spinach and continue to cook, stirring often, for 2-3 minutes or until the spinach is wilted.
Turn off the heat, remove skillet from the stove then gently stir in the avocado and tomato cubes and 1 teaspoon sea salt.
Reduce oven temperature to 400F then remove the casserole dish from the oven and spread the veggie mixture evenly on top of the roasted eggplant layer.
Beat the eggs in a large mixing bowl then pour the egg mixture evenly into the cooked vegetables.
Transfer the casserole dish to the oven. Bake for 35 Minutes or until the top turns golden brown and a toothpick inserted in the center comes out clean. (To make sure that the eggs are cooked through, a thermometer inserted in the center of the dish should indicate 160F.)
Recipe Notes
*If you plan on storing the leftovers of this recipe for more than 24 hours, I suggest that you replace avocado with 2 cups of diced bell peppers or the same amount of cooked meat. Either whole30 breakfast sausage slices, organic bacon or ground turkey.
More tips and trick regarding this recipe above the recipe box.
Nutrition Facts
Whole30 Breakfast Casserole
Amount Per Serving (1 slice)
Calories 281 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 4g25%
Cholesterol 245mg82%
Sodium 391mg17%
Potassium 551mg16%
Carbohydrates 11g4%
Fiber 5g21%
Sugar 4g4%
Protein 10g20%
Vitamin A 655IU13%
Vitamin C 11.2mg14%
Calcium 60mg6%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
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