Roasted Veggie Breakfast Casserole (Whole30, Paleo)

This Roasted Veggie Breakfast Casserole is packed with spinach, peppers, sweet potatoes, mushrooms, and onions. The veggies are marinated, roasted, and then baked with eggs to create a delicious protein-packed breakfast casserole! This recipe is Whole30, paleo, gluten free, and dairy free.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings people

Calories 256kcal

Author Mary Smith

Ingredients

1 sweet potato peeled and diced
½ large onion diced
1 red pepper seeded and diced
8 oz mushrooms diced
12 eggs
¼ cup almond milk or coconut milk
1 tsp olive oil
3 cups spinach

Marinade

2 tbsp olive oil
2 tbsp coconut aminos
2 tsp dijon mustard
2 cloves minced garlic
1 tsp hot sauce
1 tsp onion powder
½ tsp sea salt

Instructions

Preheat oven to 425. Line a large baking sheet (I use 15 x 21) with parchment paper. Whisk all marinade ingredients together. Chop and dice all of your veggies and add them to a bowl. Pour the marinade over top and stir to combine. Spread the veggies out evenly on the baking sheet. Bake for 25 minutes, flipping at the 15 minute mark.
Meanwhile, combine the eggs and dairy free milk of choice in a bowl and whisk well. During the last 5 minutes of the veggies cooking in the oven, heat the tsp of olive oil in a pan over medium heat. Add the spinach and stir for 2-3 minutes until wilted.
When the vegetables come out of the oven, add the spinach to the pan and toss to combine.
Reduce the oven temp to 375. Spray a 9x13 inch casserole dish with cooking oil.
Add the vegetables to the baking dish. Pour the egg mixture over top and use a spatula to even it out. Bake the casserole for 30-35 minutes until the eggs are set and no longer runny. Enjoy a slice topped with ranch dressing, if desired.

Nutrition