breakfast bake

Breakfast Bake

I love to have an all-in-one meal for a change, especially breakfast or brunch when you just want something easy to put together for a healthy, filling start of your day. This recipe was surprisingly tasty and satisfying (inspired by PlantStrong).

To Healthy Cooking and Eating!


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Breakfast Bake

Perfect for an all-in-one breakfast or brunch. The added berries and omitting the breadcrumbs makes this sweeter with less carbs. This recipe is both tasty and satisfying for everyone at your table!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Breakfast, Brunch
Servings 6 Servings


  • 4 cups old fashioned oats
  • 1 10 oz can no-salt Rotel tomatoes & green chilies if Rotel brand is not available use 14.5 oz can of diced tomatoes
  • 4 cups spinach raw and chopped (kale can be used as well)
  • ½ cup Bragg nutritional yeast
  • 1 tsp turmeric
  • 2 tsp smoked paprika more to taste
  • dash of cayenne pepper if you wish for some added heat
  • 4 cups vegetable broth -- I use low sodium
  • ½ cup whole grain breadcrumbs oil and cheese free
  • fresh cilantro if desired
  • avocado, salsa or chili sauce for garnish One or all of these garnish options!


  • Preheat oven to 400° F.
  • In a 9x13 glass baking dish, add all the ingredients except for the breadcrumbs.
  • Stir until all the ingredients are well combined.
  • Add the breadcrumbs on the top. Optional topping is mixed berries if you prefer a sweeter flavor (see Melissa’s Modifications).
  • Bake in the oven for 45 minutes.
  • Let cool a bit before serving.
  • Add any or all of the garnish options suggested.


This is an easy and straightforward recipe. The Rotel diced tomatoes and chilies provide quite a hot kick. You can modify it by using half the can of Rotel and diced tomatoes to lower the heat.
When I first created the recipe I found it was not sweet enough for me. Since then I have replaced the breadcrumbs with sweet blueberries and/or strawberries. Use 1–2 pints of the berries, mixed well together with ¼ cup of sugar substitute (monk fruit sugar substitute is a 1-to-1 conversion). There is no aftertaste and this is good for a diabetic diet.
1 Serving – 355 Calories; 4.3g Fat; .7g Sat. Fat; 0 Cholesterol; Total Carbs 67.4g–10.5g Fiber, 4.4g Sugar, 557.3g Sodium; 13.5g Protein.
Replacing the breadcrumbs with berries:
1 Serving –168 Calories; 1 g Fat; 0 Cholesterol; 2g Sodium; 42.5g Total Carbs-7.2g Fiber, 30g Sugar; 2.2g Protein.
Tried this recipe?Let us know how it was!

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