Healthy Breakfast Casserole Recipe (Paleo + Gluten Free)
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If you are following a Paleo or gluten free diet, here is a money saving, healthy breakfast idea for you.
Do you know all that food that gets wasted each week sitting in the back of your refrigerator? Why not use and turn it into a healthy breakfast?
That leftover salad, extra veggies from dinner the other night, one slice of lunch meat that is not enough for a sandwich,… All of these can be used to make a breakfast casserole.
You can even make these leftovers breakfast casseroles with food you have frozen. What I often do is freeze any leftovers within a few days.
Otherwise, I will forget about this. This includes doggie bags we get from restaurants. You can always use little meat or vegetables for many things.
Don’t throw out the fajita vegetables! My husband and sons love fajitas, but they never eat the peppers and onions that are cooked with the fajita meat. I always bring these home and eat these fajita vegetables with salads, eggs, and more.
Clean-out-the-fridge Healthy Breakfast Casserole (Paleo and gluten-free)
First, start with your leftovers. Combine them in a bowl. Add a little seasoning, if needed.
In a separate bowl whisk a few eggs. Add some seasoning to the eggs. Then, add them to your leftovers bowl. Mix thoroughly.
You want your mixture to be slightly runny looking. If it is mostly solids, add another egg or two.
Pour the mixture into a greased baking dish or individual baking cups.
All the good you can eat! Crush your fruit + veg goals with high-quality, low-maintenance, really good food—built on organic ingredients.
Bake at 350 degrees for 20-30 minutes until the egg is set and a toothpick comes out clean when inserted.
Table of Contents
Healthy Breakfast Casserole- Gluten Free, Paleo
- 1 mixing bowl
- Baking Dish our Muffin Tin
- 4-10 Large Eggs
- Olive Oil
- Remove any leftovers from your fridge
- In a medium bowl mix veggies, meats and starches together in a bowl
- whisk in eggs until your mixture is slightly runny
- Fill oiled muffin cups, or oiled cassserole dish with egg mixture.
- Bake at 350 for 20-30 minutes until egg mixture is set and toothpick comes out clean
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Erin is the mother of identical twin girls and their slightly older brother. She is a domestic engineer, and previously had a career leading customer service teams for a major HVAC company. Cleaning without harsh chemicals, and cooking easy and usually healthy meals are part of Erin's daily life. She volunteers with youth leaders, and genuinely wants to help others win. Erin has a degree in Communications, with a focus on Broadcast Journalism.