Ultimate Whole30 Breakfast Casserole
A filling and delicious breakfast casserole that is dairy-free3 and Whole30! Perfect for meal prep or for a crowd!
Ingredients
- 1 tablespoon olive oil sub avocado oil
- 1 teaspoon garlic minced
- 3 bell peppers cut into bite-sized pieces
- 1 sweet yellow onion diced
- kosher salt and ground black pepper
- 1½ pounds thick-cut bacon cooked and cut into bite-sized pieces
- 1 pint mushrooms sliced (optional)
- 20 ounces hash browns refrigerated
- 10 eggs
- 1 cup unsweetened almond milk
- 1 cup coconut cream
- 3 tablespoons nutritional yeast
- 2 teaspoons dijon mustard
- 1 teaspoon lemon juice
Instructions
- Prep: Preheat oven to 375℉ and spray a deep 9x13 casserole pan with nonstick cooking spray, set aside.
- Sauté: In a large skillet, add 1 tablespoon olive oil to coat the pan and bring to medium-high heat. Add 1 teaspoon garlic and let cook until fragrant, about 1 minute. Add bell peppers and diced onions, sprinkle with kosher salt and ground black pepper. Move around pan for 1-2 minutes, allowing to cook slightly. Add 1 pint mushrooms, if using, and allow to cook 1-2 minutes as well. Remove from heat and pour into casserole dish.
- Casserole Dish: Add 20 ounces hash browns to casserole dish along with chopped bacon and then sprinkle with additional salt and pepper; stir to mix.
- Egg Mixture: Crack 10 eggs in a medium mixing bowl and whisk. Set aside. Take a large, wide-mouthed mason jar and add 1 cup unsweetened almond milk, 1 cup coconut cream, 3 tablespoons nutritional yeast, 2 teaspoons dijon mustard and 1 teaspoon lemon juice - along with ¼ teaspoon salt and pepper. Use an immersion blender to fully combine ingredients. Pour into same bowl as eggs and whisk again to combine.
- Combine: Pour egg mixture over hash brown mixture in casserole dish. Stir to combine. Sprinkle a little salt and pepper over top.
- Bake: Move to the preheated oven for 45 minutes. You should be able to insert a knife and have it come out clean when it is done. If it isn't done after 45 minutes return to oven for 5 minute increments until fully cooked. Remove and allow to sit for 10-15 minutes.
- Serve: Enjoy with avocado or salsa, if desired.
Notes
- Bacon: Feel free to sub ground sausage instead of bacon - use approximately the same amount and just cook beforehand. You could also use bacon AND sausage if you wanted to get real crazy :)
- Oven-Baked Bacon: I like to cook my bacon in the oven on parchment at 375 for about 15-20 minutes (depending upon thickness), flipping halfway. I would prep my veggies, eggs, etc. while the bacon is cooking.
- Feed a Crowd: This is perfect to make ahead for breakfast for the week OR for a big crowd of people! So filling and delicious!
- Veggies: Feel free to really use any veggies you want!
- Hashbrowns: I love using the Mr. Dell's Hashbrowns.
Nutrition
Calories: 435kcal | Carbohydrates: 16g | Protein: 16g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 174mg | Sodium: 478mg | Potassium: 604mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1151IU | Vitamin C: 44mg | Calcium: 62mg | Iron: 2mg
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