Breakfast Egg Casserole – an easy and delicious breakfast bake packed with spinach, zucchini and ham. Best of all, this Whole30, Paleo, low carb and keto-friendly breakfast is perfect for your next weekend brunch.
We have eggs for breakfast a lot around here. You can’t beat how easy they are plus, they’re full of nutrients, protein, low carb, paleo and keto-friendly.
While most mornings we’ll warm up one of these mini Breakfast Egg Muffins that we meal-prepped over the weekend. But baking everything into a pretty casserole dish is a great way to fancy up breakfast for a special occasion (hello Mother’s Day ?)….or when you’re serving a crowd over the weekend.
How to make a Healthy Breakfast Egg Casserole:
For this keto breakfast egg casserole you’re going to whisk the eggs and coconut cream together. Season with salt and pepper along with any other spices or herbs you like. Smoked paprika, thyme or oregano would be great in here.
Stir in spinach, zucchini, mushrooms and chopped ham.
Pour into a 9×13 casserole pan and top with tomatoes. If you’re not following Whole30 or a paleo diet, you can add the optional cheddar and goat cheese on top.
Bake for 30-35 minutes, or until set.
What else can I add to this Whole30 Breakfast Casserole?
This breakfast casserole is so versatile and would be great with just about any vegetable or protein you like. Feel free to swap the spinach for kale, broccoli, asparagus, peppers, mushrooms, onions or asparagus.
And instead of chopped ham you can use cooked bacon, sausage or shredded chicken.
How to freeze this low carb breakfast casserole
The great thing about this paleo breakfast casserole is that they are freezer-friendly. You can meal prep a batch on Sunday and portion it out into individual servings.
Cut into squares or leave whole – wrap in plastic wrap and store portions in a large freezer bag or individual containers. To reheat, thaw and blot with paper towel and reheat portions in the microwave or whole in the oven at 350 F for 30-35 minutes or until warmed through.
I love how easy casserole bakes are to customize. They are great for using up leftovers in the fridge and perfect for those that love savory foods for breakfast and brunch.
This breakfast casserole is the perfect choice when you’re having guests over for a holiday meal. You can also make it at the beginning of the week and just reheat a square for a quick breakfast on the go.
More breakfast recipes
Breakfast Egg Casserole - an easy and delicious breakfast bake packed with spinach, zucchini, ham, cheddar, tomatoes and goat cheese. Best of all, low carb and keto-friendly and perfect for weekend brunch.
- 10 large eggs
- 2/3 cup coconut cream OR heavy cream (if not Whole30 / Paleo)
- Himalayan salt & black pepper to taste
- 1/2 cup organic spinach
- 1 small zucchini sliced into rounds
- 1/3 cup chopped ham
- 1/2 cup sliced cremini or button mushrooms
- 3 cherry tomatoes sliced in half, vertically
- 1/4 cup crumbled goat cheese
- 1/3 cup grated cheddar cheese
- Preheat oven to 350 F degrees.
Crack eggs into medium-sized bowl. Add coconut cream and season with salt and pepper. Whisk until well-combined. Stir in spinach, zucchini, mushrooms and tomatoes.
Spray a 9x13 pan with avocado or coconut oil cooking spray. Pour egg mixture then top with more tomatoes. Add cheddar, and goat cheese if using for non Whole30/Paleo.
- Bake for 30-35 minutes, or until eggs are set and not jiggly. Remove from oven once edges of casserole are golden brown.
- Allow to cool before cutting and serving.