Spinach Artichoke Breakfast Casserole {Paleo, Whole30}
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked breakfast casserole with spinach, artichoke, bacon, and a sweet potato crust, bound with eggs and coconut milk. Hearty and satisfying for breakfast with vegetables and protein. Make-ahead friendly for the week.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 8-10 slices nitrate free bacon (sugar free for Whole30)
- 2 medium sweet potatoes (I used white sweet potatoes peeled and sliced into thin rounds approximately 1/4")
- 1 medium onion chopped
- 3-4 cloves garlic (finely chopped)
- Sea salt (to taste, for veggies)
- 10 oz fresh baby spinach chopped
- 14 oz can artichoke hearts (drained and chopped (check label for Whole30 compliance))
- 12 large eggs (pasture raised)
- 1/2 cup coconut milk (full fat, from a can)
- 3 Tbsp nutritional yeast (optional, for flavor (you can sub in 1/3 cup parmesan cheese if you include dairy in your diet))
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp onion powder (optional)
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 50m
- Sodium
- 618mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 341mg
- Calcium
- 75mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 618MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.