Breakfast Casserole


10 minutes


Cooking time:

45 minutes


6 people


  • 1 tablespoon coconut oil
  • 6 slices of bread
  • 2 cups of washed spinach (packed tight)
  • 5 eggs, beaten well
  • 1/2 block silken tofu
  • 1 teaspoon salt


Prepare the night before:

  • Melt the coconut oil in a 9×13” baking dish.
  • Tear bread in pieces and toss with melted oil.
  • Sprinkle spinach over bread.
  • In a large bowl beat the eggs and combine with silken tofu and salt.
  • Pour mixture over bread and spinach.
  • Cover and place in fridge overnight.

In the morning:

  • Preheat oven to 350 degrees.
  • Uncover the casserole and place in oven for 45 minutes.
  • Slice into pieces and serve.


  • Pop the casserole in the oven the first thing when you wake up so you have a great breakfast ready after your shower and get dressed for the day!
  • The casserole keeps in the fridge for a few days.
  • Try adding your favorite dried or fresh herbs into the egg mixture.
  • Try sprouted wheat bread.
  • Check what veggies you have to use up, chop them up and add to the mixture instead of spinach.


Courtesy of Institute of Integrative Nutrition.