Egg Veggie Casserole

This is the best breakfast meal prep meal that is low carb, high protein and loaded with veggies! 

Make this dish on Sunday and have breakfast all week that can easily be heated on those busy school / work mornings. It’s also good cold and can be a grab-and-go breakfast or lunch. 

Ingredients:

12 eggs

1lb ground beef 

1 cup butternut squash, grated 

1/2 onion

2 cloves garlic

10 baby portabella mushrooms

1 pint of cherry tomatoes 

1 red or yellow pepper 

1 tsp cumin

1 tsp paprika 

1/2 tsp coriander 

1 tsp salt 

1/2 tsp pepper 

3 tbsp olive oil 

3/4 cup unsweetened nut milk 

1 cup shredded chedder cheese 

Directions:

1. Preheat oven to 350F°. 

2. Heat 1 tbsp olive oil in a large ceramic pot. Brown the ground beef until cooked, then remove with a slotted spoon and set aside. 

3. While beef is browning, finely chop the onion, garlic, mushrooms and peppers. 

4. Wipe pot clean if needed. Then heat 1 tbsp olive oil and sauté tomatoes and onions until onions become translucent. 

5. Add mushrooms, peppers, butternut squash, salt and pepper and sauté for 10 minutes. 

6. Add garlic and sauté for 2 minutes, stirring frequently. 

7. Transfer the veggies and ground beef to a 10 x 7 casserole dish (or similar sized dish).

8. In a bowl, add eggs, milk, spices and cheese and mix thoroughly. Poor the egg mixture into the casserole dish. 

9. Bake for 30-35 minutes until the top looks set and slightly brown. Enjoy!