Breakfast Casserole Recipe

I’m always looking for new ways to simplify my life and streamline my everyday routines. As I mentioned in my post about morning and evening routines, I usually take breakfast to work on weekdays – especially since starting my time restricted eating experiment. This make-ahead egg casserole has been my go-to breakfast off and on for a few years now! I typically throw this together on Sunday and start off the week feeling really proud of myself for being so organized…

This recipe is super easy and a great way to use up leftover veggies. Mine typically looks and tastes different every week. Warning – this isn’t a super precise recipe, but more of a guideline to experiment with. I’ve tried all sorts of seasoning and vegetable combinations and they’ve all been quite tasty. Here’s the basic idea…

Ingredients

  • 12 eggs
  • 1 to 1.5 lbs ground meat – I typically use ground pork, but you could go with bacon, sausage, ham, ground beef, chicken…
  • 3 to 4 handfuls of greens – Spinach or kale are great!
  • 3 to 4 cups of diced veggies – I typically use an onion and a yam or potato with whatever else is in the fridge. Some ideas: mushrooms, zucchini, tomatoes, broccoli, sun dried tomato, olives or anything you might put in an omelet.
  • 1 tsp coarse kosher salt
  • Spices, herbs & seasonings – This really varies depending on what vegetables and meat I’m using and how lazy I’m feeling. Sometimes I’ll just add a couple splashes of hot sauce and call it done. Other times I’ll throw in some smoked paprika & chili powder, garlic powder, or oregano & basil. Not very precise, I know…
  • Cheese (optional) – I don’t usually add cheese, but for extra deliciousness, some cheddar or feta on top is pretty awesome.

Instructions

  1. Preheat your oven to 375 F and get out a suitable casserole dish. I use a generously buttered/oiled 9″ x 13″ casserole dish.
  2. Brown the meat if it is not already cooked and set aside to cool.
  3. Dice your selection of veggies. You may also want to chop up your greens a bit, although I usually don’t bother.
  4. Whisk eggs together in a large bowl with salt and any other desired seasonings.
  5. Add the veggies and greens to the eggs and mix.
  6. Once the meat has cooled a bit, add this to the egg mixture also. You basically just want it cooled enough so it doesn’t start cooking the eggs!
  7. Pour the mixture into your casserole dish. Top with cheese if desired.
  8. Bake for 45 minutes to 1 hour.

Breakfast Casserole Recipe

This makes 6 generous portions. Serve with hot sauce, ketchup, homemade sauerkraut, or as is!

Do you like to meal prep on the weekends? What is your typical weekday breakfast?

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6 thoughts on “Breakfast Casserole Recipe

  1. Lovely idea – as an intermittent faster who misses breakfast out I’d happily have a meat free version of this to break my fast – perhaps adding mushrooms or cooked beans in place of the mince….

    Liked by 1 person

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