Easy Egg Casserole Breakfast Meal Prep

Before I did Whole30, I never really saw the importance of a full breakfast. I used to eat things like oatmeal or a toasted bagel, but I was always hungry again by about 10 am. But when I had to cut out grains for 30 days I decided to try eating 2 eggs each morning. But with early mornings where I would leave for the gym by 5:45am and days I was running late (which is most days), I realized it wasn’t realistic for me to make eggs every morning.

I started meal prepping this egg casserole as something I could reheat through the week, while still getting protein to sustain me until lunchtime. I love it because I still get at least 12 g of protein and some veggies to start my day! I typically stick to using the same ingredients each week, but you can totally make it your own by using whatever fillings you like.

Here’s what I use:

12 eggs (sometimes I use 14 or 16, if I want it to be a little thicker)
4 slices of turkey bacon or regular bacon (I’ve also used a homemade ground sausage)
1/2 diced yellow onion
1 green bell pepper
5 or 6 white mushrooms
2 cups of spinach, chopped
1 roma tomatoes
2 cloves minced garlic
sea salt
cracked pepper

Here’s what I do:

Pre-heat your oven to 350 degrees.
Cook bacon or turkey bacon on stove top. Set aside and cut into 1/2 inch pieces.
Chop all desired veggies and sauté on on stove top until tender, using the same pan. If you cooked bacon, cook the veggies in the grease to add flavor! If not, I use avocado oil.
Spray a 9 x 12 glass Pyrex dish with oil OR line the dish with parchment paper. I like to use parchment paper, because it makes it easier to clean!
Dump the sautéed veggies and meat into the dish.
In a medium mixing bowl, crack 12 eggs and whisk in bowl. Add a pinch of salt and pepper to the eggs. Dump the bowl of eggs over the veggies and meat.
Bake the casserole for about 30-40 minutes, depending on your oven. You want to make sure the eggs set and do not wiggle or look “wet” before you take it out.
Once it’s set, remove the casserole and let it cool. Then cut into 10 pieces (or however many pieces you want. I do 10 and eat 2 a day Monday through Friday). Put your slices into individual storage containers or Ziploc bags.
To reheat: Set on plate and microwave for 1 minute. Enjoy!