The Easiest Whole 30 Veggie Packed Breakfast Casserole
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Serves: 40
Ingredients
- 1 cup of sliced mushrooms
- 1 diced green bell pepper
- 1 diced zucchini
- 3 tsp ghee
- 10 eggs
Instructions
- Preheat oven to 350°F. In a skillet, sauté sliced mushrooms + diced green bell pepper + zucchini (any veggies on hand will do) in 1 tsp of the ghee on medium heat.
- Once the veggies are tender, add two handfuls of fresh spinach and stir until wilted
- In a large bowl, crack eggs and whisk. Add the cooked vegetables to the bowl with the eggs. Add salt and pepper to taste.
- Coat the bottom of a baking dish with 2 tsp of ghee to make it not stick. Then pour the egg/veggie mixture into the dish
- Bake at 350°F for 30 minutes.
- Serve immediately with a side of fruit or store in an airtight container up to 7 days.
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