Whole30® Breakfast Casserole RecipeDecember 19th, 2019
Whether you’re cooking for a crowd or just want a fridge full of ready-made meals, this Whole30® breakfast casserole will deliver. (It’s also keto, gluten-free, and paleo.) We recommend making the entire casserole the night before so all you have to do in the morning is slide it into the oven.
Whole30® Breakfast Casserole
Yield: 8 servings
Active Time: 20 minutes
Total Time: 1 hour and 45 minutes
For the bacon:
6 slices Thrive Market Sugar Free Bacon
For the vegetables:
3 tablespoons Thrive Market 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 Thrive Market Organic Whole Rosemary
1 teaspoon Thrive Market Organic Thyme
Thrive Market Organic Ground Pepper
For the casserole:
12 large eggs
1 cup Thrive Market Organic Almond Beverage
½ cup parsley, chopped
1 teaspoon Thrive Market Organic Garlic Powder
1 teaspoon sea salt
½ teaspoon Thrive Market Organic Ground Pepper
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.
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.
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. 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.
Recipe credit: Angela Gaines