healthy breakfast casserole

This Egg Casserole (Egg Bake) is an easy breakfast casserole that&#x27;s made with only 9 ingredients (eggs, veggies, bacon, cheese and seasoning)! It&#x27;s a healthy, low-carb way to start the day!

Healthy Egg Casserole (Egg Bake)

bacon (diced)

onion (finely chopped)

tsp minced garlic

red bell pepper (diced (about 1 cup))

green bell pepper (diced (about 1 cup))

eggs (beaten)

sea salt

¼ tsp pepper

cheddar cheese

Preheat oven to 350 degrees F.

Grease a 9x13” baking dish, set aside.

In a large skillet, over medium heat, cook diced bacon until it just starts becomes soft.

Add minced garlic and onion and cook until bacon begins to brown.

Add red pepper and green pepper, cover and cook for 5-10 minutes or until the veggies are soft and bacon is browned, stirring occasionally.

Remove from heat and let cool.

In a medium bowl, whisk together eggs.

Add sea salt and pepper and whisk to combine.

Add cooled bacon/veggie mixture to the beaten eggs and stir to combine.

Add cheese. Stir to combine.

Pour into prepared baking dish and spread the mixture evenly in the dish.

Bake in preheated oven for 25-30 minutes, or until top is set and slightly browned.

Cool for 5 minutes and serve warm.

https://embed.mediavine.com/videos/adxjuan4ate03px5fkcq

This Egg Casserole (Egg Bake) is an easy breakfast casserole is made with only 9 ingredients (eggs, veggies, bacon, cheese and seasoning) making it a healthy, low-carb way to start the day!

Egg Casserole (Egg Bake)

This breakfast casserole is delicious, healthy and easy to make. Filled with turkey, spinach and artichoke, it&#039;s naturally low-carb, dairy-free, gluten-free, and paleo friendly.

Healthy Breakfast Casserole

lb turkey

tbsp avocado oil

onion (diced)

green bell pepper (diced)

green onion (finely sliced)

(14 oz artichoke hearts, chopped)

baby

tsp chili powder

tsp cumin

oregano

salt and pepper

cheese (my favorites are fresh parmesan and goat cheese)

Preheat your oven to 375 degrees fahrenheit.

Heat the oil in a sauté pan on medium heat. Add the onion and bell pepper and give it a quick stir. Add the ground turkey and use a large spoon to break up the turkey.

Add the spices, salt and pepper and stir to combine everything. Cook for approximately 10 minutes, or until there's no liquid in the pan and the meat is cooked through and browned.

Add the spinach to the meat mixture and stir for 1-2 minutes or until the spinach just starts to wilt.

Transfer the meat to a 9x13-inch casserole dish and evenly cover the bottom. Top with the artichoke hearts and beaten eggs. Optional: you can add some cheese at this stage.

Sprinkle the green onion and a handful of spinach on top.

Cook the casserole in the oven for 40-45 minutes, or until cooked through.

Before serving, garnish with parmesan cheese (optional) and an extra sprinkle of pepper.

This easy, healthy breakfast casserole recipe (gluten-free and paleo) is filled with turkey, spinach and artichoke. It's the perfect breakfast for the weekends, feeding a crowd or the holidays and you can make it overnight or ahead of time. It's also a great, low carb, healthy breakfast for meal prep - and most importantly, it's delicious! Enjoy! 

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HEALTHY BREAKFAST CASSEROLE | with turkey, spinach and artichoke

This healthy breakfast casserole is my go-to dish to serve for brunch. It's full of veggies with a layer of roasted sweet potatoes on the bottom.

potatoes

mushrooms ((cremini mushrooms, quartered))

asparagus (tender parts, chopped)

Extra-virgin olive oil (for drizzling)

eggs

almond milk

garlic (minced)

sea salt*

black pepper

feta cheese

scallions (chopped)

peas (thawed)

Microgreens (optional, for garnish)

Preheat the oven to 400°F and line 2 baking sheets with parchment paper. On one baking sheet spread the sweet potatoes, on the other baking sheet spread the mushrooms and asparagus. Drizzle with olive oil and sprinkle with pinches of salt and pepper and toss to coat. Roast the sweet potatoes for 30 minutes. Place the baking sheet with the mushrooms and asparagus in the oven to roast during the final 10 minutes.

In a medium bowl, whisk together the eggs, milk, garlic, salt, and black pepper.

Reduce the oven temperature to 350°F. Lightly spray a 9x13-inch** baking dish with nonstick spray. Place all the sweet potatoes evenly in the bottom of the baking dish. Add half of the vegetables from the second baking sheet and spread out evenly. Sprinkle with the feta cheese, scallions, and peas.

Pour the egg mixture evenly over the vegetables. Add the remaining mushrooms and asparagus.

Bake for 40 to 45 minutes or until the eggs are set and the edges are lightly golden brown. Let the casserole sit for 10 minutes before slicing.

Garnish slices with microgreens and season with additional salt and pepper, if desired.

This Egg White Vegetable Breakfast Casserole is an easy and healthy breakfast recipe that's perfect for a weekend brunch! Plus, it's only 75 calories a serving!

Egg White Vegetable Breakfast Casserole

crescent rolls

mexican cheese

spinach

diced bell peppers (I used mini assorted bell peppers)

red onion

mushrooms

egg whites

salt & pepper

Spray 9&#215;13 baking dish with cooking spray.

Spread entire crescent roll sheet on bottom of pan, trying to close the seams.

Then evenly spread the spinach, bell peppers, red onion, and mushrooms.

Bake for 15-20 minutes until the crescent rolls are slightly browned and eggs are cooked.

This looks like such a tasty and energizing way to start the day with protein from the egg whites and then all that veg! My family will love this!

This was good! I used whole eggs (8) and some kraft 2% singles I had on hand, plus some dried dill for extra flavor. It tasted good and was so beautiful. Next time I will try to use shredded cheese (I like to use 2% when possible) and I may try making my own croissant dough with a bit of whole grain flour mixed in.

What a great way to change up breakfast! You can count me in!

Looks great will check what is available locally in frozen ‘rolls ‘

I like that you don't have to refrigerate this overnight like most breakfast casseroles.  I may try it without the rolls as well, like a frittata.

Tastes great! Loved the crescent roll and fresh veggies in each bite. Feels like a great alternative to the meat/sugar heavy breakfasts that come with the holidays.

This healthy breakfast casserole is flavorful, cheesy and packed with veggies. It&#039;s the perfect make ahead dish for brunch and great for serving a crowd!

almond milk (or any milk)

broccoli

cottage cheese

onion (chopped)

parsley

½ teaspoon ground pepper

bread

Prep

Spray 9x13 rectangular baking dish with cooking spray. I like to use avocado or olive oil spray. Set aside.

Combine

Combine all ingredients except bread in a large bowl. Toss to combine

Soak

Add bread cubes into prepared baking dish. Pour the egg mixture over the bread cubes. Cover, and refrigerate at least 1-2 hours or overnight.

Preheat

Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350°.

Bake

Bake about 50 minutes, or until the middle of the casserole is no longer jiggly and a knife inserted in the center comes out clean. Let cool 5 minutes before serving.

This easy hashbrown spinach egg casserole is the perfect make ahead breakfast for a holiday morning!

Vegetarian Hashbrown Breakfast Casserole

bag frozen hashbrowns

sweet onion, diced

red bell pepper, diced

spinach, steamed

milk

garlic powder

salt

tsp black pepper

cheddar cheese, divided

olive oil spray

Preheat oven to 350 F.

Layer the hashbrowns, red bell pepper, onion, and spinach and half the cheese (if using) in a 9 x 13 inch casserole dish.

Whisk the eggs, milk, garlic powder, salt, and pepper in a bowl. Pour evenly over vegetable mixture. Top with the rest of the cheese (if using).

Bake 50 - 60 minutes, until the center is cooked through and the cheese is golden (if using). Serve warm.

This Fajita Veggie Breakfast Casserole Recipe is healthy, full of veggies and protein, perfect for meal prep, and so easy to make with no chopping at all!

Fajita Veggie Breakfast Casserole Recipe

Frozen shredded hash browns

oz frozen pepper & onion

can medium diced green chiles, drained

skim milk

taco seasoning

salt & pepper,

salsa

Preheat oven to 350 degrees.

Spray a glass 13x9 pan.

In the greased pan, stir together the hashbrowns,...

In the greased pan, stir together the hashbrowns, pepper mixture, green chiles, and cheese until combined.

In a separate mixing bowl, whisk eggs, milk,...

In a separate mixing bowl, whisk eggs, milk, taco seasoning, salt, & pepper.

Slowly pour egg mixture into greased pan.

Bake covered for 1 hour 30 minutes, or...

Bake covered for 1 hour 30 minutes, or until eggs are fully set.

Breakfast just got better with the creation of this healthy breakfast casserole! It&#039;s super tasty and easy to make using whatever veggies you have in your fridge. Whip up this vegetarian breakfast casserole on Sunday and have a satisfying, ready-to-go breakfast all week long! You&#039;re going to love this breakfast bake recipe that just happens to be not only delicious, but protein-packed, gluten-free, paleo, Whole30 and keto-friendly.

seasoning salt or garlic powder, optional

pepper

vegetables

Preheat oven to 375ºF and grease or spray 9x9" (or other similar size) baking dish with oil or cooking spray.

In a medium mixing bowl, beat eggs with milk and add seasoning (if using) and salt and pepper; set aside.

Place some of the roasted vegetables evenly in the bottom of the casserole dish. Pour in egg mixture. Add additional roasted vegetables, of desired amount, to the top of the egg mixture.

Bake for about 30-35 minutes or until the center is firm (give it a shake and if it jiggles, it needs more time).

Let the casserole cool for 5-10 minutes, then cut and serve! Enjoy!

What are you eating for breakfast? Since you should never skip breakfast, you should make this Farmer's Healthy Breakfast Casserole Recipe. Simple to make, you can even make it ahead.

Farmer's Healthy Breakfast Casserole Recipe

tbsp extra virgin olive oil

reduced fat Colby & Monterrey blend cheese (shredded)

green onions

evaporated milk

egg beaters (egg substitute)

orange and red bell pepper (diced)

tsp pepper

Preheat oven to 350 degrees

Heat oil in a non-stick skillet over medium heat. Add potatoes and cook until lightly browned.

Spray an 11x13 dish with non-stick cooking spray.

Add cooked potatoes in a layer on the bottom of the casserole dish.

Next, layer ham, cheese, and green onion on top of potatoes.

In a large bowl, whisk together egg beaters, evaporated milk, salt, and pepper.

Pour egg mixture into the casserole dish.

Bake 50-55 minutes until casserole is cooked through.

Allow casserole to cool, then cut into 15 equal servings. Serve immediately.

https://www.youtube.com/watch?v=suUkP5mRBGI

What are you eating for breakfast? Since you should never skip breakfast, you should make this Farmer's Healthy Breakfast Casserole Recipe. Simple to make, you can even make it ahead.


Full Recipe: https://sweetpeaskitchen.com/farmers-healthy-breakfast-casserole-recipe/


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Farmer's Healthy Breakfast Casserole

Top 9 healthy breakfast casserole recipes from across the web

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Healthy Egg Casserole (Egg Bake)

Healthy Breakfast Casserole

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Top 9 healthy breakfast casserole recipes from across the web

The most viewed healthy breakfast casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy Egg Casserole (Egg Bake)

Healthy Breakfast Casserole

Healthy Breakfast Casserole

Egg White Vegetable Breakfast Casse...

Healthy Breakfast Casserole

Vegetarian Hashbrown Breakfast Cass...

Fajita Veggie Breakfast Casserole R...

Healthy Breakfast Casserole

Farmer's Healthy Breakfast Casserol...

The most viewed healthy breakfast casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine