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Breakfast Egg Casserole
Everyone is always asking for more breakfast recipes!
This one is great because you can assemble it the night before, (refrigerate covered overnight) then in the morning set it on the counter while you preheat your oven. Simply pop it in your oven and let it bake while you shower or get ready for your day ahead! Breakfast is ready!
I’ll often add 4 whole eggs plus a bunch of egg whites (instead of 8 whole eggs) to boost the protein.
Use this recipe as a base to support YOUR personal goals and nutritional needs. Make it your own!
If you have extra veggies sitting around you need to use, toss them in your saute pan too! Freshly snipped herbs would also be fabulous during the summer!
However you make it, this recipe will keep you satisfied and fueled for HOURS, thanks to the high-quality protein and wonderful complex carbohydrates.
Use ANY milk of your choice. My personal favorite for this breakfast casserole is unsweetened coconut milk. Unsweetened nut milk, coconut milk, high-quality grass-fed cow’s milk, or cream all work well!
Makes 6 servings
- 1 Tbsp olive oil, or avocado oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 green bell pepper, diced
- 8 large eggs
- 1/3 cup milk of choice
- 1/2 tsp sea salt, or to taste
- 1/2 tsp ground pepper, or to taste
- 1/2 tsp dried oregano
- 4 cups diced sweet potatoes/yams (fresh or thawed from frozen)
- 2/3 cup shredded cheddar cheese