Healthy Breakfast Casserole

Healthy Breakfast Casserole

INGREDIENTS

  • 1 tablespoon coconut or avocado oil

  • 1 - 2 medium capsicum chopped (about 2 cups)

  • ¾ cup thinly sliced spring onion

  • 5 cups roughly chopped baby spinach

  • 12 eggs

  • 3 tablespoons full-fat dairy (heavy cream, sour cream or greek / coconut yogurt)

  • Several dashes of your favorite hot sauce, like Siracha

  • ½ teaspoon fine sea or celtic salt

  • Freshly ground black pepper

  • 1 cup crumbled goat feta cheese

INSTRUCTIONS

  1. Preheat the oven to 180 degrees . Grease a casserole pan or dish with butter or ghee.

  2. In a large frypan, warm the oil over medium heat until shimmering. Add the capsicum and spring onion and cook until the capsicum is tender and cooked through, about 8 to 10 minutes.

  3. Add the spinach to the pan and cook, while stirring, until wilted, about 2 minutes. Set the pan aside to cool for a bit while you prepare the egg mixture.

  4. Crack the eggs into a medium mixing bowl. Add your dairy of choice, several dashes of hot sauce, plus the salt and pepper. Whisk just until the egg yolks and whites are blended.

  5. Stir in half of the cheese. Transfer the lightly cooled veggies into the bowl, and stir to combine.

  6. Pour the mixture into the prepared pan. Evenly disperse the remaining cheese on top.

  7. Bake for 25 to 35 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the center of tit just barely jiggles when you give it a gentle shimmy. For good measure, insert a fork into the center of the eggs and make sure the fork comes out clean

  8. Place the casserole to cool. Slice with a sharp knife, and serve. Leftovers will keep well for about four days in the refrigerator. Enjoy leftovers chilled, at room temperature, or gently reheat in the microwave or oven.

NOTES

PREPARE IN ADVANCE: Cover and refrigerate the mixture until you’re ready to bake (it should keep well for up to two days). Bake as directed, but know that your dish may require a few extra minutes in the oven since it’s starting off cold.

Melissa Wilkes