Minute Breakfast Casserole Recipe
In a previous post, I explained why I think breakfast is so important and what should be in a well-rounded breakfast to keep your energy sustained so you feel your best. I also told you about adrenal fatigue and what you can do about it. The recipe I am sharing today is something that I cook almost every week to keep me balanced and feeling good in the morning. It incorporates protein, fat and fiber and tons of nutrition. It’s also great because I make it at the beginning of the week and can just reheat it for a minute in the microwave for the rest of the week. It really doesn’t get any easier!
You’ll notice this recipe doesn’t have well defined proportions. I usually use up any remaining veggies and meat in my fridge so I can open up some space in my refrigerator for groceries and new food. It’s a great way to create less food waste and try new flavor combinations so it doesn’t get boring. As you can see in the picture, I pair this breakfast casserole with avocado and fermented foods for a 1-2 punch of good stuff for my digestive health.
Minute Breakfast Casserole
- 1 large Russet or sweet potato, cubed and oven roasted (can omit if unavailable)
- 12-16 oz chicken sausage, nitrate-free bacon or combo of the two
- 1-2 Tbsp expeller-pressed coconut oil
- 1/2 white onion, chopped
- 2 cloves garlic
- 1 bunch kale, collard greens, swiss chard or combo of all three, chopped
- 1 bell pepper (any color), chopped
- 8 oz brown mushrooms, chopped
- various spices like cumin, Herbs de Provence, sea salt, pepper, garlic powder, etc.
- 12 eggs, organic, nitrate-free
- 3 avocados, ripe, cubed optional
- 2 cups kimchi or sauerkraut optional
Spray or rub 9x13in glass baking dish with avocado oil, coconut oil or butter. Preheat oven to 375 degrees F.
Spread pre-cooked, cubed potatoes on bottom of baking dish.
Meanwhile, heat large skillet to medium heat. Brown meat and or bacon until done. Drain excess fat and spread meat/bacon over potatoes in baking dish.
Using same skillet, add 1-2 Tbsp coconut oil and reheat to medium-high. Add onions and garlic, saute until onions become translucent. Add remaining veggies and cook until kale is wilted and mushrooms are soft. Spread veggies over top of potatoes and meat in baking dish.
In separate large bowl, whisk eggs and spices together until well combined. Experiment with different flavor combinations or stick with the basics and just use 1/2 tsp salt, 1/2 tsp pepper and 1 tsp Italian seasoning if you are unsure.
Pour eggs evenly into baking dish evenly and bake for about 30 minutes or until egg is firm. Remove from oven and let cool 10 minutes before taking next step.
Consume immediately or cover and place in refrigerator for consumption throughout the week.
Serve with 1/2 sliced avocado and/or 1/4 cup kimchi for a complete and satisfying meal.
When we cook at home we have control over the ingredients we can make better choices which ultimately contribute to our overall health. In our modern age, it’s not always convenient or possible to home cook every meal and for that reason, cooking in bulk is helpful because you can just reheat leftovers at a later time when time is less of a commodity. This recipe uses this concept and has been a favorite among my clients. Bon Appetit!