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3.72 from 243 votes

Whole30 Breakfast Casserole

Delicious breakfast casserole featuring a mix of vegetables and protein, seasoned with herbs and spices, and baked until golden.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 5

Ingredients

  • 4 cups peeled and cubed butternut squash
  • 2 tbsp ghee, coconut oil, or avocado oil
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 2 cups broccoli florets
  • 1 medium red bell pepper seeded and diced
  • 12 large eggs
  • 1 cup plain and unsweetened almond milk

Instructions

  • PREHEAT oven to 400°F.
  • ARRANGE butternut squash on a large baking tray lined with parchment paper. Dollop ghee, coconut oil, or avocado oil on the squash and season with sea salt and black pepper.
  • ROAST in the oven until soft and beginning to brown, about 20-25 minutes.
  • WHILE butternut squash is roasting, steam your broccoli until tender, about 5 minutes.
  • WHILE broccoli is steaming, whisk all of the eggs and almond milk in a large bowl and season with additional sea salt and black pepper if you like.
  • ARRANGE steamed broccoli in an oven-safe casserole dish greased with ghee, coconut oil or avocado oil.
  • ADD diced bell pepper to the casserole dish, followed by the roasted butternut squash, and then the egg mixture.
  • BAKE in the oven for 25-30 minutes.
  • REMOVE from the oven and allow to cool for a few minutes before serving.