Start 2024 with a plan that works for you!GET COACHED


California Avocado & Egg Casserole

An avocado egg casserole to rule them all.

Angela's Featured on
by Angela Gallardo in Breakfast & Brunch, Recipes

egg casserole

egg casserole

egg casserole

Have you seen the egg baked in an avocado on Pinterest?

You’d probably have to be living under a rock to not have seen some variation of it.  I’m not sure why but it always seemed gross to me to eat a warm avocado?  (Of course, I was dead wrong.)

All my favorite breakfast players are here in one pan.  And the layer of avocado simply adds a delicious, creamy texture to the middle.  Naturally, that doesn’t stop me from adding more fresh avocado on top but whatever you do, don’t skip the layer baked in.

I chose to make mine a bit benedict-esque with a drizzle of hollandaise sauce over top.  It’s completely optional but I feel like most breakfast foods are only improved with hollandaise.

Get a printable PDF of the recipe

California Avocado & Egg Casserole

1.5 lb. russets or sweet potatoes (about 2 medium), shredded

2 tbsp. avocado oil

½ tsp. sea salt

¼ tsp. black pepper

1 medium onion (any), chopped

1 lb. breakfast sausage

1 large avocado, chopped

3 c. spinach, roughly chopped

4 oz. cherry tomatoes, halved

For the egg mix:

8 eggs

½ c. coconut milk

⅛ tsp. nutmeg

½ tsp. sea salt

¼ tsp. black pepper

Optional to garnish: more avocado, tomatoes, spinach, or Hollandaise Sauce (<<– recipe in Bare Root Mornings)


Preheat the oven to 375F.  Have ready a 9×13 baking dish.

Rinse the the shredded potatoes under cold water until the water runs clear, about 2 minutes.  Drain and dump them into a kitchen towel, then press the water out.  Add them to a large bowl with the avocado oil, sea salt, and black pepper.  Press them into the bottom of the 9×13 pan in a fairly even layer.

In a large skillet, soften the onions over medium heat, about 3 minutes.  Add the sausage and continue to cook, breaking it up into small pieces as it browns.  Pour the browned sausage/onions out on top of the shredded potato layer.

Layer in the chopped avocado, then the chopped spinach.  Whisk the egg mix together and pour it over top of everything.  Tuck the halved cherry tomatoes in amongst the egg mix.  Bake for 40-45 minutes, or until the egg is barely set in the center.  Top with garnishes, as desired.

  1. Heather says:

    Can you make this ahead and then heat up

    1. Yep! You can even freeze individual servings and reheat as needed.

  2. Anne says:

    Can you use frozen shredded potatoes?

    1. I imagine so but I haven’t tried it! If you do, let me know how it goes.

  3. Linda says:

    Coconut milk… that full-fat canned coconut milk or the carton of coconut milk in the dairy section???

    1. Hey Linda, I recommend using canned coconut milk always. The carton milk in the fridge always has a lot of random ingredients.

  4. wanda says:

    Do you know if you can make this the night before to bake in the morning without the avocados turning black?

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.