This vegetarian egg casserole is great when you’re in a time crunch. You get a hefty serving of veggies drizzled with coconut oil and eggs.
- 1 large sweet potato, peeled and diced
- 1 tablespoon coconut oil, melted
- 1/2 teaspoon Himalayan pink salt
- 1 teaspoon black pepper
- 2 cups chopped broccoli
- 1 medium red bell pepper, diced
- 1/2 large red onion, diced
- 4 Roma tomatoes, diced
- 1 medium zucchini, diced
- 2 cups spinach, chopped
- 10 eggs
- 1/4 cup goat milk (or substitute almond milk)
- salt and pepper to taste
- Heat the oven to 400 F.
- Grease a 9 x 13-inch casserole dish with coconut oil. In the casserole dish, toss the diced sweet potatoes with the melted coconut oil, pink salt and pepper until the potatoes are well-coated.
- Bake the sweet potatoes for 25 minutes (or until fork tender).
- Remove the casserole dish from the oven and add the broccoli, bell pepper, onion, tomatoes and zucchini.
- Stir to mix.
- Spread the chopped spinach over the top of the vegetables.
- In a medium mixing bowl, whisk the eggs until they’re lighter in color.
- Stir in the goat milk.
- Pour the egg mixture over the vegetables and season with salt and pepper to taste.
- Bake the casserole for 50–55 minutes, until the top is golden and set.
- Allow the casserole to cool for 5–10 minutes before serving.
- If you don’t have all these veggies on hand, you can use whatever delicious, nutritious vegetables you have and customize this recipe to your tastes.
- Swap the goat milk for your favorite type of milk, such as almond milk.
- Experiment with different herbs and spices to vary the flavor.
- Prep Time: 15 min
- Cook Time: 80 min
- Category: Breakfasts
- Method: Oven
- Cuisine: American
- Serving Size: 150g
- Calories: 98
- Sugar: 3.5g
- Sodium: 168mg
- Fat: 5.1g
- Saturated Fat: 2.3g
- Unsaturated Fat: 2.8g
- Trans Fat: 0g
- Carbohydrates: 7.4g
- Fiber: 1.8g
- Protein: 6.3g
- Cholesterol: 137mg
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