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:

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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.

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In the morning:

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

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Notes:

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•     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.