Basic Breakfast Casserole

October 4, 2017
Serves 4 People
8 x 8 casserole dish
Prep time
Cook Time

This is a simple and quick breakfast casserole I used to make to have something ready to go in the morning after that am gym session and before work. This meal is easy to make and can be divided and served to have for a few days. You can add additional vegetables of your choice, but baby spinach is nutritious and convenient. Feel free to add some avocado slices or shredded cheese on top for some extra fat and flavor or if you’re on the go, throw it in a wrap or tortilla and breakfast is served.

Sorry I don’t have appropriate photos to go with this recipe, but I don’t have a kitchen these days. If anyone makes this meal, however, send me a photo and I can update this and give the maker credit!

Alternatively, you can make this meal in muffin tins. Cooking time will be less as they yield smaller serving sizes, so take note and remember for the next time around. Let me know your go to breakfast meals.


  • 1 Tablespoon
    Olive oil
  • 2-4
    Garlic cloves, minced
  • 1 Cup
    Onion, diced
  • 1
    Baby Spinach, bag
  • Omega 3 eggs, whole
  • 2 Cups
    Egg whites, carton


  1. Preheat oven to 375 F.
    Heat oil in a skillet. Add garlic and onion and cook until translucent, about 3-4 minutes. Add bagged spinach and cook until wilted. Remove from heat. Add a quick spray of non-stick cooking spray and place ingredients in 8 x 8 casserole dish.

  2. Whisk whole eggs and egg whites in a bowl. Pour egg mixture atop vegetables in casserole dish.
    Bake for 20-25 minutes, until mixture is set.

Nutrition: Per serving as is: Calories: 187 Protein: 18 g Carbohydrates: 8 g Fat: 8 g Vitamin A: 96% Vitamin C: 30 % Calcium: 8 % Iron: 30 %


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