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Clean Eating Breakfast Casserole
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Brief Description
A Groovy Beets approved recipe - great for company or just to make ahead breakfast for a busy weekend; plan to refrigerate overnight.
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Main Ingredient
eggs
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Category: Breakfast
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Cuisine: American
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Prep Time: 10 min(s)
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Cook Time: 45 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
The casserole keeps in the fridge for a few days. Try adding your favorite dried or fresh herbs into the egg mixture. Check what veggies you have to use up, chop them up and add to the mixture instead of spinach.
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Posted By: groovybeets
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Posted On: Oct 30, 2014
Number of Servings:
Ingredients:
- 1 tablespoons - coconut oil
- 6 slices - of Eziekel bread or gluten free bread
- 2 cups - of washed organic spinach (packed tight)
- 5 - organic eggs, beaten well
- 1/2 blocks - silken tofu
- 1 teaspoons - Himalayan salt
Directions:
Prepare the night before:
Melt the coconut oil in a 9×13” baking dish.
Tear bread in pieces and toss with melted oil.
Sprinkle spinach over bread.
In a large bowl beat the eggs and combine with silken tofu and salt.
Pour mixture over bread and spinach.
Cover and place in fridge overnight.
In the morning:
Preheat oven to 350 degrees F.
Uncover the casserole and place in oven for 45 minutes.
Slice into pieces and serve.
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