This whole30 breakfast casserole recipe is made with nothing but eggs and nutritious veggies like spinach, eggplant, avocado, broccoli and tomato. This healthy breakfast bake is the perfect easy dish for a family brunch. It is also vegetarian, paleo, low-carb, dairy-free and gluten-free. | #glutenfree #vegetarian #breakfast #cleaneating #whole30 #lowcarb #onecleverchef

Whole30 Breakfast Casserole

This deliciously healthy breakfast bake is a real nutrition powerhouse. Filled with various superfood vegetables, this simple casserole is ready in less than 60 minutes.

Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 8 slices
Calories 281 kcal


  • 12 eggs beaten
  • 1 large eggplant sliced (1/4 inch thick slices)
  • 3 cups fresh baby spinach leaves
  • 2 avocados* cubed
  • 2 1/2 cups small broccoli florets
  • 2 Roma tomatoes cubed
  • 1/4 cup green onion chopped
  • 2 yellow onions diced
  • 3 tbsp fresh basil chopped
  • 1 tsp sea salt
  • 5 tbsp olive oil


  1. Preheat oven to 450F and grease a 9X14 inch casserole dish.

  2. Slice the eggplant then arrange the slices evenly on the bottom of the dish to make a layer and drizzle 3 tbsp olive oil on top.

  3. Transfer the casserole dish to the oven and roast the eggplant slices for 20 minutes, or until golden brown.

  4. Meanwhile, heat 2 tbsp olive oil in a medium skillet over medium heat. Sweat the onion for 4 minutes then stir in the broccoli florets and continue cooking for 5 more minutes.

  5. Stir in the green onion, fresh basil, fresh spinach and continue to cook, stirring often, for 2-3 minutes or until the spinach is wilted.

  6. Turn off the heat, remove skillet from the stove then gently stir in the avocado and tomato cubes and 1 teaspoon sea salt.

  7. Reduce oven temperature to 400F then remove the casserole dish from the oven and spread the veggie mixture evenly on top of the roasted eggplant layer.

  8. Beat the eggs in a large mixing bowl then pour the egg mixture evenly into the cooked vegetables.

  9. Transfer the casserole dish to the oven. Bake for 35 Minutes or until the top turns golden brown and a toothpick inserted in the center comes out clean. (To make sure that the eggs are cooked through, a thermometer inserted in the center of the dish should indicate 160F.)

Recipe Notes

*If you plan on storing the leftovers of this recipe for more than 24 hours, I suggest that you replace avocado with 2 cups of diced bell peppers or the same amount of cooked meat. Either whole30 breakfast sausage slices, organic bacon or ground turkey.

More tips and trick regarding this recipe above the recipe box.

Nutrition Facts
Whole30 Breakfast Casserole
Amount Per Serving (1 slice)
Calories 281 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 4g25%
Cholesterol 245mg82%
Sodium 391mg17%
Potassium 551mg16%
Carbohydrates 11g4%
Fiber 5g21%
Sugar 4g4%
Protein 10g20%
Vitamin A 655IU13%
Vitamin C 11.2mg14%
Calcium 60mg6%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.