Healthy Breakfast Casserole
" Author: Cookie and Kate
Prep Time: 10 minutes
Cook Time: 40 minutes

.. Recipe yields 8 generous servings.
INGREDIENTS
" 1 tablespoon extra-virgin olive oil
" 2 medium red bell peppers, chopped (about 2 cups)
" 3/4 cup thinly sliced green onion (about 1 small bunch)
" 5 ounces roughly chopped spinach (about 5 cups)
" 12 eggs
" 3 tablespoons full-fat dairy (heavy cream, half-and-half,
whole milk, sour cream or yogurt)
" Several dashes of your favorite hot sauce, like Cholula
" ½ teaspoon fine salt
" 10 twists of freshly ground black pepper
" 4 ounces (1 cup) crumbled feta or goat cheese
INSTRUCTIONS
1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9 by
13-inch pan with butter (don't be tempted to use cooking spray; it
doesn't work nearly as well).
2. In a large skillet, warm the olive oil over medium heat until
shimmering. Add the bell pepper and green onion and cook until the
pepper is tender and cooked through, about 8 to 10 minutes.
3. Add the spinach to the skillet and cook, while stirring, until
wilted, about 2 minutes. Set the pan aside to cool for a bit while we
prepare the egg mixture.
4. Crack the eggs into a medium mixing bowl. Add your dairy of
choice, several dashes of hot sauce, plus the salt and pepper. Whisk
just until the egg yolks and whites are blended.
5. Stir in half of the cheese (we're reserving the other half for
topping the frittata before baking). Transfer the lightly cooled
veggies into the bowl, and stir to combine.
6. Pour the mixture into the prepared pan. Evenly disperse the
remaining cheese on top.
7. Bake for 25 to 35 minutes (keep an eye on it), until the eggs
are puffed and appear cooked, and the center of the frittata just
barely jiggles when you give it a gentle shimmy. For good measure,
insert a fork about ¼-inch into the center of the eggs and make sure
the fork comes out clean
8. Place the frittata on a cooling rack until you're ready to
serve. Slice with a sharp knife, and serve. Leftovers will keep well
for about four days in the refrigerator. Enjoy leftovers chilled, at
room temperature, or gent

Easy Cheesy Spinach Frittata
Ingredients
" 2 tablespoons oil for sautéing
" 1 leek, white and light green parts only, roughly chopped or
1/2 onion, chopped
" 2 cloves garlic, minced
" ½ teaspoon paprika
" 2 cups spinach, chopped
" 6 eggs, beaten
" ½ teaspoon salt
" 1/2 cup of Muenster or other cheese, diced or grated
" Cracked black pepper for topping
Instructions
" In a medium skillet, heat the oil and add the leeks and
garlic. Sauté for a few minutes until leeks are translucent.
" Then add the paprika and spinach, and continue sautéing for
another couple of minutes, until the spinach has wilted.
" In a bowl, whisk salt and cheese into eggs and add to the
skillet.
" Cook over low-medium heat until the eggs have set around the
edges, around 8-9 minutes. Turn on the broiler and broil for an
additional 2-4 minutes until the top is browned and completely cooked.
" Allow to cool, slice, and enjoy with cracked black pepper, and
fresh bread.

HASH BROWN BREAKFAST CASSEROLE
" 1 pound bacon, sliced into small strips
" 2 ½ cups shredded hash brown potatoes
" 1 red bell pepper, diced small
" 2 cups baby spinach, chopped
" ½ cup green onion, sliced
" 1 dozen eggs
" ¼ cup buffalo sauce
" 1 cup full-fat coconut milk
" 1 tsp salt
" 1 tsp garlic powder
" ½ tsp black pepper
Method
1. Cook the bacon strips in a skillet until crisp and then drain
on paper towels.
2. While the bacon is cooking, combine the eggs, buffalo sauce,
coconut milk, salt, garlic powder, and black pepper in a mixing bowl.
Whisk until well combined.
3. Next, assemble the casseroles. Start with ½ a cup of potatoes
and then evenly divide the red pepper, spinach, and bacon among each
container.
4. Pour the egg mixture evenly over the bacon and veggies into
each container. Top with sliced green onions and bake the casseroles
for 30-35 minutes at 400 degrees or until cooked through and set in
the middle. Enjoy!

VEAGAN BREAKFAST CASSEROLE
INGREDIENTS
" 1 package Dr. Praeger's Sunday Funday Veggie Sausage
" 1 large bell pepper, diced
" 1 cup greens, finely chopped (spinach, kale, chard)
" 3/4 cup vegan shredded cheese, divided
" 2 14-ounce packages firm tofu, drained (not pressed)
" 1 cup + 2 tablespoons chickpea flour
" 1/4 cup nutritional yeast
" 1 tablespoon low-sodium soy sauce
" 1 1/2 teaspoons kala namak (black salt)*
" 1 teaspoon ground thyme
" 1 teaspoon ground turmeric
" 1/2 teaspoon black pepper
INSTRUCTIONS
1. Cook veggie sausage according to package directions. When
done, finely chop. Set aside.
2. Preheat oven to 350ºF. Lightly grease a 9×13 baking dish.
3. Place bell pepper, greens, 1/2 cup cheese, and chopped sausage
in the baking dish. Mix until ingredients are evenly distributed.
4. In a blender or food processor, place tofu, chickpea flour,
nutritional yeast, soy sauce, kala namak, thyme, turmeric, and pepper.
Blend until completely smooth.
5. Pour tofu mixture into the baking dish. Fold gently to mix all
ingredients together evenly. Top with remaining 1/4 cup cheese.
6. Bake for 1 hour. Let cool for 15 minutes before slicing.

Strawberry Coconut Breakfast Bake
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8 servings
Calories 394 kcal
Author Amy Rains
Ingredients
" 2 cups unsweetened coconut flakes
" 3/4 cups chopped walnuts
" 1/4 cup chia seeds
" 1 tsp cinnamon
" 1 tsp baking soda
" 1/4 tsp salt
" 4 large eggs
" 1 cup unsweetened nut milk I use flax milk
" 1 ripe banana mashed
" 2 tbsp coconut oil melted
" 2 cups diced strawberries
Instructions
1. Preheat your oven to 375 degrees. Grease an 8 inch square pan
and set aside.
2. In a large bowl, mix together your dry ingredients: coconut
flakes, walnuts, chia seeds, cinnamon, baking soda, and salt.
3. In a smaller bowl, whisk together eggs and milk. Now add in
coconut oil and mashed banana. Add wet ingredients into dry and mix
well. Fold in the strawberries.
4. Bake for 40 minutes, or until top is firm and golden.
5. Serve hot!