Whole30® Breakfast Casserole Recipe

When you want breakfast that feels substantial—something you can make ahead, bake fast, and serve hot with minimal effort—the right casserole delivers. This version is a Whole30 breakfast casserole built for ease, preparation ahead of time, and consistent flavor. Shine emerges from roasted vegetables, crisp bacon, and a rich egg-and-almond-milk custard baked until set and delicious.

This dish shines because it covers all the bases: roasted zucchini, red bell pepper, yellow onion, kale, and cherry tomatoes get seasoned and roasted until tender; bacon is baked, chopped, and folded in; then everything is combined in a baking dish with whisked eggs, almond beverage, garlic powder, parsley, salt and pepper. It’s designed to be prepared the night before, then baked in the morning so the start of the day feels effortless.

Moreover, because the recipe skips wheat, uses almond milk instead of dairy heavy creams, and features naturally gluten-free ingredients, it’s suitable for gluten-free, paleo, and even keto-friendly breakfasts—provided you use verified ingredients.

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Whole30 Breakfast Casserole

Recipe Details

Yield: 8 servings
Active Time: 20 minutes
Total Time: 1 hour and 45 minutes

Whole30 Breakfast Casserole Ingredients

For the bacon:

• 6 slices sugar free bacon

For the vegetables:

• 3 tablespoons avocado oil, plus more for baking dish
• 2 zucchini, cut into 1-inch, half-moon pieces
• 1 medium red bell pepper, cut into 1-inch pieces
• 1 large yellow onion, cut into 1-inch pieces
• 3 kale leaves, stem removed, sliced into 1-inch strips
• 1 cup cherry tomatoes
• 1 teaspoon whole rosemary
• 1 teaspoon thyme
• Sea salt
• ground pepper

For the casserole:

• 12 large eggs
• 1 cup almond milk
• ½ cup parsley, chopped
• 1 teaspoon garlic powder
• 1 teaspoon sea salt
• ½ teaspoon ground pepper

How to Make Whole30 Breakfast Casserole

1. Make the bacon: Preheat oven to 425°F and line a sheet tray with parchment paper. Arrange bacon on sheet tray and bake until crisp, between 20 to 30 minutes, flipping bacon halfway through cooking. Let bacon cool slightly, then chop.
2. Make the vegetables: Place all vegetables on a rimmed sheet tray. Drizzle with avocado oil, dried rosemary and thyme, and salt and pepper; toss until well coated. Bake 30 to 35 minutes, or until tender; let cool.
3. Make the casserole: While vegetables roast, whisk eggs, almond milk, parsley, garlic powder, salt, and pepper in a large bowl. Grease a 9 x 13-inch baking dish with avocado oil. Add roasted vegetables and reserved bacon, then pour egg mixture on top.
4. Reduce oven temperature to 375°F and bake until center is firm and doesn’t jiggle, about 35 to 40 minutes. Let sit 10 minutes before serving.

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Whole30 Breakfast Casserole Nutrition Facts

*Estimated per serving (recipe yields 8 servings). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1/8 of casserole
Calories	≈ 250 kcal
Protein	≈ 14 g
Carbs	≈ 8 g
Sugar	≈ 3 g
Fiber	≈ 2 g
Fat	≈ 19 g

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Breakfast Casserole Variations & Tips

• Vegetable swap-out: Use chopped broccoli, mushrooms, or spinach instead of or in addition to zucchini and kale for changing the flavor or using what you have on hand.
• Protein boost: Add cooked sausage, shredded chicken, or smoked salmon to increase protein content and vary the breakfast format.
• Nut-free dairy-free tweak: Ensure the almond beverage is replaced with coconut or cashew-based milk for nut-allergy safe versions.
• Make ahead advantage: Prepare the veggie and bacon layer the night before, whisk the egg mixture in the morning, then bake—a time-saving strategy.
• Slicing tip: Let the casserole rest 10 minutes after baking before slicing so the center sets properly and slices hold their shape.

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Best Breakfast Casserole Pairings

• Fresh seasonal fruit platter: A light and sweet complement to the rich egg-based casserole.
• Gluten-free toast or grain-free flatbread: For those who want a bread component without the gluten load.
• Herbed yogurt or dairy-free cashew cream: A cool, creamy side to offset the warm casserole texture.
• Chilled sparkling water with citrus: Refreshing and cleanses the palate between savory bites.
• Hot black coffee or herbal tea: Simple and grounding beverage pairings that match breakfast vibes.

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When to Make Breakfast Casserole

• Holiday brunches: Serve this casserole when you have guests over and want to prep ahead.
• Meal-prep Sundays: Make the casserole, slice, and refrigerate—reheat in the morning for a busy week’s breakfasts.
• Casual weekend breakfasts: When you want a break from cereal but don’t want full restaurant fare.
• Gluten-free breakfasts with guests: A hearty option that accommodates dietary needs easily.
• Post-holiday breakfasts: Easy to assemble early and bake while you relax or clean-up—great for leftover weekends.

Recipe credit: Angela Gaines