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Vegetable Egg Casserole

Baked eggs filled with lots of vegetables. An excellent source of protein and fiber. Add some avocado for a complete, healthy breakfast of protein, fiber, and fat to keep you full for hours

Course Breakfast
Cuisine American
Keyword baked eggs, eggs
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 12 eggs
  • 1 cup almond milk
  • 1/2 cup red/yellow/or green onion
  • 2 cups spinach
  • 1/2 cup tomatoes
  • 1/2 cup bell peppers add a variety of color
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp brewers yeast optional - great for breastfeeding moms

Instructions

  1. Preheat oven to 400 degrees

  2. Lightly spray a 9x13 baking dish (I use olive oil)

  3. In a large bowl, whisk eggs and milk together. 

  4. Dice the bell peppers, onions, tomatoes. Add  to the eggs with spinach and mix. Add salt and pepper to taste

  5. Pour into baking dish and bake for about 25-30 minutes or until eggs are cooked through. Let dish stand for 5-10 minutes before serving

  6. Top with cheese (or keep it dairy free). Add avocados and salsa or eat it as is