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Vegetarian egg casserole - Dr. Axe

Vegetarian Egg Casserole Recipe

  • Author: Dr. Josh Axe
  • Total Time: 1 hour 35 minutes
  • Yield: 12 1x
  • Diet: Gluten Free


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


  1. Heat the oven to 400 F.
  2. 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.
  3. Bake the sweet potatoes for 25 minutes (or until fork tender).
  4. Remove the casserole dish from the oven and add the broccoli, bell pepper, onion, tomatoes and zucchini.
  5. Stir to mix.
  6. Spread the chopped spinach over the top of the vegetables.
  7. In a medium mixing bowl, whisk the eggs until they’re lighter in color.
  8. Stir in the goat milk.
  9. Pour the egg mixture over the vegetables and season with salt and pepper to taste.
  10. Bake the casserole for 50–55 minutes, until the top is golden and set.
  11. 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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