Dig into this great breakfast or brunch dish any day of the week! This dish is loaded with vegetables, and it can be crafted to fit any diet. You can dress it up with some Whole30 sugar free compliant bacon while still keeping it gluten free and Paleo. If you are Keto then you can add in some raw organic cheddar cheese!
Breakfast is my favorite meal. I absolutely love it. I am a fan of eggs (hello Omega 3s), and who doesn’t enjoy some bacon here and there? I created this dish with my busy schedule in mind. I often will make this on a Sunday afternoon, let it cool completely, and then store it in the fridge for an easy dish to warm up during the weekdays.
While I prep this dish I will also make my Roasted Sweet Potatoes and Peppers, and fry those up in the morning to go alongside a slice of the casserole for my husband Tim. Tim is a big condiments person, so I am always sure to have some Primal Kitchen or Sir Kensington’s ketchup waiting in the wing. As always, a few slices of avocado or fresh salsa can go on top!
Like most of my meals you put all of the ingredients (except for the optional bacon and cheese) into a medium sized bowl and mix it until well combined. Then you simply pour the mixture into an 11×7 baking dish that is lined with parchment paper, and then pop it into the oven (which was preheated to 350 degrees). Parchment paper is key here as it will make for an easy clean up. You’ll add the bacon and cheese at the end of the baking time (see the directions for more cooking instructions).
If you stick to the basic recipe it is a gluten free, Paleo, Whole 30, and Keto dish. However, if you are adding the cheese to it then it is just Keto. Any source of diary is to be avoided when you are on a Paleo or Whole 30 diet regimen. However, you are able to enjoy some quality sources of dairy when eating Keto. I would recommended sticking to a raw organic cheddar type for this dish.
When you shop for cheese you really want to look at the label. The cleanest options are free of cellulose, and they are grass fed, organic, raw and unpasteurized. As a rule of thumb, mostly all shredded cheeses are processed with cellulose, which is a common food additive used to avoid caking. The brand I use is Organic Valley Raw Cheddar.
- 12 eggs
- 1 cup of organic spinach
- 1 cup of chopped peppers (I used red and orange here)
- 1/4 cup of chopped onion
- 1/4 cup of organic coconut cream
- 1 tsp of Everything But The Bagel Seasoning
- 1 tsp of Italian seasoning
- Optional: 4 slices of sugar free bacon (cooked and chopped, I used Nature’s Rancher brand), 1/2 cup chopped cheddar cheese (I used Organic Valley’s Raw Cheddar)
- Preheat your oven to 350 degrees
- Line a 11×7 baking dish with parchment paper (this is key for an easy cleanup, otherwise grease the dish with some coconut or avocado oil)
- Put all of the ingredients (except the bacon and cheese) into a medium sized mixing bowl and mix it until it is fully combined
- Pour the egg mixture into the dish and bake for 30 minutes. I have a convection oven for a frame of reference.
- Meanwhile, if you choose to add bacon then crisp it in a pan while the casserole cooks. Once it is done put 4 pieces aside and chop it up into little bits. If you are adding cheese then prep that as well during the baking time.
- Pull the casserole out and top with your bacon and cheese and then cook it for another 7-10 minutes or so.
- The casserole will continue to cook for a bit as it cools. You will know the casserole is done when you stick a knife into the middle and it comes out clean.
- If you are meal prepping then let the casserole completely cool before storing it in the fridge. I put the cover onto of my Pyrex dish, but you can also just wrap it up in the baking dish and store it for up to 4 days in the fridge.