Egg Casserole

One of the best weekend breakfast or brunch item is a loaded Egg Casserole.  Give me eggs with vegetables and a side of bacon and I’m a happy camper.

Cook enough and you’ll have leftovers for your weekday mornings.

Monday gets a whole lot better when you have a delicious breakfast casserole already cooked and ready for you to eat in the morning.  Pair that with a cup of coffee and the morning news and I bet you’ll feel great.

Egg Casserole

Egg Casserole
Serves 8


  • 1 tbsp ghee
  • 1 medium yellow onion
  • 2 lbs frozen spinach
  • 12 eggs
  • 1/4 cup coconut milk
  • 1/2 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp kosher salt


  1. Heat the oven to 350 degrees.
  2. Melt the ghee in a large, flat-bottom pan over medium heat.
  3. Dice the onion and add it to the pan to cook.
  4. After onions are slightly soft, add the frozen spinach.
  5. While the onions and spinach are cooking, crack the eggs into a medium bowl.
  6. Add the coconut milk and all the spices to the eggs.  Whisk everything together.
  7. Using a spatula, scoop the onion and spinach mixture into a large casserole baking dish.
  8. Pour the egg mixture over the top and garnish with some smoked paprika for color.
  9. Bake the egg casserole in the oven for 30-40 minutes or until the eggs are cooked and firm.

Load your Egg Casserole with Bacon!

I mean, can you ever go wrong with bacon?

Egg Casserole with Bacon

Paleo Meal Companions

Serve this Egg Casserole with Homemade Sugar-Free Sausage and Paleo Biscuits for an amazing, fully-rounded Breakfast of Champions.


Sweet Alternative

Have a sweet craving this morning?

Whip up a batch up these sweet Blueberry Muffins and enjoy!

Blueberry Muffins

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