Breakfast Casserole

PREP TIME:

10 minutes

PREP NOTES:

Cooking time:

45 minutes

YIELDS:

6 people

INGREDIENTS:

• 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

DIRECTIONS:

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.

NOTES:

• 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.

CREDIT:

Courtesy of Institute of Integrative Nutrition.