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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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Prep Time 20 minutes
Cook Time 30-45 minutes
Servings
servings
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
Prep Time 20 minutes
Cook Time 30-45 minutes
Servings
servings
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
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees F.
  2. In large pot, sauté the non-starchy vegetables until ¾ done. Place into 9” x 13” oiled/greased casserole dish.
  3. Place chopped sweet potatoes in casserole dish (only 1 or none if watching starch intake).
  4. In a large bowl, mix all eggs (and cheese and meat, if including) with milk/milk alternative. Pour mixture over veggies in casserole dish.
  5. Bake for 30-45 minutes, covered, until eggs are firm. Cool, and cut into 6 equal pieces. Each piece is one breakfast serving.

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