Breakfast Casserole

Prep Time

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:

  1. Melt the coconut oil in a 9x13” baking dish.
  2. Tear bread in pieces and toss with melted oil.
  3. Sprinkle spinach over bread.
  4. In a large bowl beat the eggs and combine with silken tofu and salt.
  5. Pour mixture over bread and spinach.
  6. Cover and place in fridge overnight.

In the morning:

  1. Preheat oven to 350 degrees.
  2. Uncover the casserole and place in oven for 45 minutes.
  3. 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.