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A casserole with sweet potatoes, broccoli, and red peppers in a white dish with a golden spoon taking a scoop out of the casserole

Whole30 Breakfast Casserole

3.65 from 90 votes
Prep Time 20 mins
Cook Time 45 mins
Servings 5

Ingredients
  

  • 4 cups peeled & cubbed butternut squash
  • 2 tablespoons ghee, coconut oil, or avocado oil
  • 2 teaspoons sea salt
  • 1 teaspoons 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 your oven to 400 degrees Fahrenheit.
  • 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 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 between 4-5.
  • Enjoy!
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