How to: Bake an Egg Casserole

Breakfast is the most important meal of the day, especially on a Whole 30. If you are like my former self, you skip breakfast or you eat some processed garbage that you grab on the way to work with your latte or diet coke. Get ready to get your socks knocked off! It's time to rekindle your relationship with the incredible, edible egg.

Eggs are virtually the perfect food: they have omega-3s and tons of protein. The best kind of eggs to get are organic, cage free eggs. I usually get mine from Target.

Eggs are fantastic by themselves scrambled, hard-boiled,  in an omelet,  or my favorite, in a casserole. The beauty of a casserole is that you can use whatever fruits, veggies, and spices you have handy paired with your favorite meat to get a well rounded meal in a perfect little square. I'll walk you through the casserole I made today.

What you'll need:

Materials:

• 8 x 8 or 9 x 9 casserole dish
• Bowl
• Small frying pan
• Whisk
• Cutting board and sharp knife

Ingredients:

• Olive oil
• One dozen (12) eggs, preferably cage free and organic
• 1/2 pound of your favorite meat. I used Smoking Goose Bacon Bits

Your choice of fruits and veggies. I used

• Handful of grape tomatoes
• Handful of spinach
• Half a sweet onion, chopped
• Spoonful of salsa
• 2 stalks of celery, chopped

First, preheat the oven to 350 degrees. Then use about a nickel size drop of olive oil on the casserole dish so the eggs don't stick. About this much (notice that my cat is turning his back on me as I refuse to give him any bacon).

 Start cracking all your eggs into a bowl and wisk them together. It should look like this when you are done.

 

Then make sure you cook your chosen protein before adding it to the eggs.

Chop all your fruits and veggies. 

Add everything to the eggs and stir together evenly with the whisk. I usually don't do anything with the baby spinach leaves.

 Pour the mixture into your prepared casserole dish and use the whisk to make sure everything is even.

Bake at 350 for 40-50 minutes, or until the eggs aren't slimy anymore. I usually check after 40 minutes and then in 5 minute increments thereafter. The finished product will look like this.

After the casserole cools for 10 minutes, cut it into 9 equal portions. Place in individual, microwavable containers. Ideally, it is better to heat it up on a plate and eat with some fruit, tea and nuts at a table. But, if you are like me and occasionally sleep a little too later than you should, or you are just in a time crunch, you will be able to pop one in the microwave and eat it on your way to work (or once you get to work). I usually leave 4 of them in the fridge and freeze the other five. Don't forget to thaw them once you get to your last refrigerated container. Bon appetit!