Green Goddess Clean Eating Breakfast Casserole
This Green Goddess Clean Eating Breakfast Casserole is a healthy and delicious way to start your day, packed with fresh vegetables, eggs, and herbs. It's perfect for meal prep or a weekend brunch.
Equipment
- Oven
- Baking dish (9x13 inch)
- Large skillet
- Large bowl
- Whisk
Ingredients
Main Ingredients
- 12 large organic eggs
- 1/2 cup unsweetened almond milk
- 1 cup chopped broccoli florets
- 1 cup chopped asparagus tough ends removed
- 1 cup fresh spinach roughly chopped
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh dill
- 2 tablespoons nutritional yeast optional
- 1 tablespoon avocado oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and freshly ground black pepper to taste
- 1/2 cup cooked lean chicken sausage, diced Optional
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- Heat avocado oil in a large skillet over medium heat, then sauté broccoli, asparagus, and bell pepper for 5-7 minutes until tender-crisp.
- Stir in spinach until wilted, and add chicken sausage if using; remove from heat.
- In a large bowl, whisk together eggs, almond milk, nutritional yeast, garlic powder, onion powder, salt, and pepper, then stir in chives and dill.
- Spread the sautéed vegetables and chicken sausage evenly in the prepared baking dish.
- Pour the egg mixture over the vegetables, ensuring they are fully submerged.
- Bake for 30-40 minutes until the casserole is set in the center and lightly golden brown, and a knife inserted comes out clean.
- Let the casserole rest for 5-10 minutes before slicing and serving.
Notes
Feel free to customize with other vegetables like zucchini or mushrooms. This casserole is also great for meal prepping and can be stored in the refrigerator for up to 3-4 days.