The best vegetarian breakfast casserole
Breakfast is frequently regarded as the most important meal of the day, and although every meal is important, science has shown that a daily breakfast provides a wide range of health benefits not only on physical, but also on mental health, Breakfast provides the body and brain with fuel after an overnight fast – that’s where its a name originates, breaking the fast!
Without breakfast you are effectively running on empty, like trying to start the car with no petrol. Breakfast also gives you a chance to get in some vitamins and nutrients from healthy foods like dairy, grains, and fruits. If you don’t eat it, you aren’t likely to get all of the nutrients your body needs
Apart from providing us with energy, breakfast foods are good sources of important nutrients such as calcium, iron and B vitamins as well as protein and fibre. The body needs these essential nutrients and research shows that if these are missed at breakfast, they are less likely to be compensated for later in the day. Fruit and vegetables are good sources of vitamins and minerals so try to include a portion of your daily five at breakfast, whether that be a banana or glass of fruit juice.
What Do I Need to Make This Veggie Breakfast Casserole?
You only need a few simple ingredients to make this casserole.
- Eggs – I like to use pasture-raised, organic when possible. They taste better and have darker yolks with more nutrients!
- Sweet potato
- red pepper (or any color of choice)
- 8 oz mushrooms
- almond milk or coconut milk
The veggies get tossed in a delicious marinade and then roasted until the onions are caramelized.
Here is what you need for the marinade:
- olive oil
- dijon mustard
- coconut aminos
- minced garlic
- hot sauce
- onion powder
How Do You Make This Veggie Breakfast Casserole?
Preheat your oven to 425. Combine all of the marinade ingredients and whisk well. Chop and dice all of your veggies (minus the spinach), and add them to a large bowl. Pour the marinade over top and stir to combine. Line a large baking sheet (I like to use one that is 15 x 21 inches) with parchment paper. Dump the veggies out onto the sheet pan and spread them out evenly. Bake for 25 minutes, stirring at the 15 minute mark.
Meanwhile, combine the 12 eggs in a bowl along with your dairy free milk and 1/4 tsp salt. Beat it all together well. Set aside. When the veggies are almost done, heat the 1 tsp olive oil in a skillet over medium heat. Add the spinach and stir until wilted, for approximately 2-3 minutes.
When the veggies come out of the oven, add the spinach to the pan and toss it with the veggies to combine.
Spray a 9×13 baking dish with cooking oil. Add the veggies into the baking dish. Pour the egg mixture over top and use a spatula to spread it out evenly. Reduce your oven temperature to 375. Bake the casserole for 30-35 minutes until the eggs are set and no longer runny. Enjoy it
Can I reheat it for the next breakfast?
Absolutely. You can store it in the fridge for up to 4 days, and reheat a slice in the microwave for 1 minute. If you don’t want to use the microwave, you can put a slice on a piece of foil and bake it for 10 minutes in a 350 degree oven.
This Breakfast kick-starts your metabolism, helping you burn calories throughout the day. It also gives you the energy you need to get things done and helps you focus at work or at school.