Simple Breakfast Casserole
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Simple Breakfast Casserole
This dish can be made in advance, even frozen, for a quick reheat for breakfast or any time of the day. It includes protein and lots of vegetables. You can make two at a time to prep breakfasts for a couple of weeks!
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Ingredients
- 8 cups non-starchy vegetables at least 5 different kinds, chopped (i.e. onions, garlic, spinach, kale, broccoli, tomatoes, mushrooms, peppers, etc.)
- 1-2 sweet potatoes cooked and chopped
- 18 eggs (may substitute 3 oz shredded cheese and 3 oz ham or turkey-or any combo-for 6 of the eggs)
- 2 tablespoons milk (or unsweetened alternative milk)
- 1-2 tablespoons olive oil to grease the pan
- salt to taste
- black pepper to taste
Ingredients
- 8 cups non-starchy vegetables at least 5 different kinds, chopped (i.e. onions, garlic, spinach, kale, broccoli, tomatoes, mushrooms, peppers, etc.)
- 1-2 sweet potatoes cooked and chopped
- 18 eggs (may substitute 3 oz shredded cheese and 3 oz ham or turkey-or any combo-for 6 of the eggs)
- 2 tablespoons milk (or unsweetened alternative milk)
- 1-2 tablespoons olive oil to grease the pan
- salt to taste
- black pepper to taste
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Votes: 0
Rating: 0
You:
Rate this recipe!
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Instructions
Preheat oven to 350 degrees F.
In large pot, sauté the non-starchy vegetables until ¾ done. Place into 9” x 13” oiled/greased casserole dish.
Place chopped sweet potatoes in casserole dish (only 1 or none if watching starch intake).
In a large bowl, mix all eggs (and cheese and meat, if including) with milk/milk alternative. Pour mixture over veggies in casserole dish.
Bake for 30-45 minutes, covered, until eggs are firm. Cool, and cut into 6 equal pieces. Each piece is one breakfast serving.
