Vegetarian Egg Casserole
1 large sweet potato, peeled and diced
1 tablespoon coconut oil, melted
1/2 teaspoon Himalayan pink salt
1 tablespoons black pepper
2 cups chopped broccoli
1 medium red bell pepper, diced
1/2 large red onion, diced
4 roma tomatoes, diced
1 medium zucchini, diced
2 cups spinach, chopped
2/3 cup milk
salt and pepper to taste
Or add meat like Chicken, Salmon, Tuna, Bacon
Heat the oven to 400 F.
Grease a 9 x 13-inch casserole dish with coconut oil. In the casserole dish, toss the diced sweet potatoes with the melted coconut oil, pink salt and pepper until the potatoes are well coated.
Bake the sweet potatoes for 25 minutes (or until fork tender).
Remove the casserole dish from the oven and add the broccoli, bell pepper, onion, tomatoes and zucchini.
Stir to mix.
Spread the chopped spinach over the top of the vegetables.
In a medium mixing bowl, whisk the eggs until they’re lighter in color.
Stir in the goat milk.
Pour the egg mixture over the vegetables and season with salt and pepper to taste.
Bake the casserole for 50–55 minutes, until the top is golden and set.
Allow the casserole to cool for 5–10 minutes before serving.