Dairy Free Egg and Veggie Casserole (Edit recipe)

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This high-protein, dairy-free, gluten-free veggie casserole is a meal prep hero—packed with veggies, loaded with fiber and micronutrients, and perfect to slice and serve all week long.

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PREP TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

11

Serves: 6

Ingredients

12 whole Eggs
1 cup Egg Whites
1 cup Chicken Bone Broth
1 whole Zucchini, chopped
1 cup Red Bell Pepper
.5 cup Onion, diced
.25 cup Parsley
.25 cup Dill, Fresh
.5 tsp Garlic Powder
.5 tsp Turmeric
1 pinch Salt and Pepper, to taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 375°F Lightly grease a 9x13” baking dish
Sauté veggies (onion, bell pepper, zucchini) in a little olive oil until softened, about 5–7 minutes.
In a large bowl, whisk together eggs, broth, salt, garlic powder, and turmeric.
Add sautéed veggies, parsley and dill to the egg mixture. Stir to combine.
Pour mixture into the prepared dish. Top with fresh herbs or nutritional yeast if using.
Bake for 35–40 minutes, or until the center is set and the edges are golden.
Cool slightly, then slice into squares. Store leftovers in the fridge for up to 5 days or freeze for easy meals.

Notes

Serving Ideas:

Pair with a simple side salad for lunch
Serve with avocado and sauerkraut for a gut-healing breakfast
Drizzle with your tangy gut-loving marinade or hot sauce for extra flavor

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	73
Fat:	2 g
Carbohydrates:	5 g
Protein:	10 g
Cholesterol:	0 g
Sodium:	168 mg
Fiber:	1 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.