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A freshly baked clean eating breakfast casserole in a baking dish, ready to serve.

Versatile Clean Eating Breakfast Casserole

This Versatile Clean Eating Breakfast Casserole is a healthy and customizable meal, perfect for meal prep or a nutritious start to your day. Fill it with your favorite vegetables and lean proteins for a satisfying breakfast.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 people
Calories 250 kcal

Equipment

  • Oven
  • Baking dish (9x13-inch)
  • Large skillet
  • Large bowl
  • Whisk

Ingredients
  

Main Ingredients

  • 1 tablespoon olive oil or avocado oil
  • 1 medium onion diced
  • 1 bell pepper (any color) diced
  • 2 cups chopped spinach or kale
  • 1 cup chopped mushrooms optional
  • 1 cup cooked lean protein (e.g., shredded chicken, ground turkey, or black beans) optional
  • 8 large eggs
  • 1/2 cup unsweetened almond milk (or other milk of choice)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • red pepper flakes optional, for a little kick
  • 1/4 cup shredded cheese (optional, cheddar, mozzarella, or a dairy-free alternative)
  • Cooking spray for the baking dish

Instructions
 

Preparation

  • Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with cooking spray.
  • Heat olive oil in a large skillet over medium heat, then add diced onion and bell pepper and cook until softened for 5-7 minutes.
  • Stir in spinach or kale and mushrooms, cooking for 3-5 minutes until wilted and any liquid has evaporated.
  • If using, add your cooked lean protein and cook for one minute to combine the flavors.
  • Evenly spread the sautéed vegetable and protein mixture across the bottom of the prepared baking dish.
  • In a large bowl, whisk together eggs, almond milk, sea salt, black pepper, garlic powder, and red pepper flakes until well combined and slightly foamy.
  • Pour the egg mixture over the vegetables in the baking dish and, if using, sprinkle cheese evenly over the top.
  • Bake for 30-35 minutes, or until the casserole is set, golden brown, and a knife inserted into the center comes out clean.
  • Remove from the oven and let it rest for 5-10 minutes before slicing and serving; this helps it firm up for cleaner cuts.

Notes

This casserole is highly adaptable! Feel free to use any seasonal vegetables you have on hand, such as zucchini, cherry tomatoes, or sweet potatoes. For a spicier kick, add a pinch more red pepper flakes, or a dash of hot sauce to the egg mixture. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated in the microwave or oven.