Whole30® Breakfast Casserole
WHOLE30 BREAKFAST CASSEROLE BY JEAN CHOI
10 minutes of prep is all it takes for a delicious Whole30 breakfast you can make ahead and enjoy all week! This veggie and protein-packed breakfast casserole featuring Applegate Naturals Whole30 Approved Turkey Bacon or the original No-Sugar Bacon serves 10, making it perfect for feeding a hungry crowd or nailing meal prep with minimal effort. This delicious breakfast casserole will be a hit with the entire family.
Ingredients
• 3 tsp avocado oil, divided
• 1 lb APPLEGATE® Naturals Turkey Bacon (2 packs), chopped
• 1/2 onion, chopped
• 1 bell pepper, chopped
• 1 cup sliced mushrooms
• 10 oz frozen spinach, thawed and squeezed
• 3 garlic cloves
• 12 eggs
• 1 cup unsweetened almond milk or any dairy-free milk
• 1 lb shredded potato, squeezed (or 2 cups thawed frozen hash browns)
• 1 tsp dried sage
• 1/2 tsp sea salt
• 1/2 tsp ground black pepper
Instructions
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PREHEAT the oven to 350 °F, and grease a 9x13 baking dish.
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HEAT a large skillet over medium-high heat and add 1 tbsp of avocado oil. Add turkey bacon and cook, stirring until evenly browned, for about 6-8 minutes. Remove from the skillet and set aside.
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IN the same skillet, add 2 tsp avocado oil. Add onion, bell pepper, and mushrooms, and cook for 4-5 minutes until tender.
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ADD spinach and garlic, and cook for 1-2 minutes while breaking up the spinach so it disperses evenly. Remove from heat.
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IN a large mixing bowl, whisk together eggs and milk. Add shredded potatoes, sage, salt, and pepper. Add turkey bacon and the cooked vegetables. Fold to combine.
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TRANSFER to the prepared baking pan.
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BAKE for 45-55 minutes until the edges are golden and a toothpick inserted in the center comes out clean.
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COOL for 10 minutes, then slice and serve.
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PREHEAT the oven to 350 °F, and grease a 9x13 baking dish.
-
HEAT a large skillet over medium-high heat and add 1 tbsp of avocado oil. Add turkey bacon and cook, stirring until evenly browned, for about 6-8 minutes. Remove from the skillet and set aside.
-
IN the same skillet, add 2 tsp avocado oil. Add onion, bell pepper, and mushrooms, and cook for 4-5 minutes until tender.
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ADD spinach and garlic, and cook for 1-2 minutes while breaking up the spinach so it disperses evenly. Remove from heat.
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IN a large mixing bowl, whisk together eggs and milk. Add shredded potatoes, sage, salt, and pepper. Add turkey bacon and the cooked vegetables. Fold to combine.
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TRANSFER to the prepared baking pan.
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BAKE for 45-55 minutes until the edges are golden and a toothpick inserted in the center comes out clean.
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COOL for 10 minutes, then slice and serve.