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!
Servings Prep Time
8servings 20minutes
Cook Time
30-45minutes
Servings Prep Time
8servings 20minutes
Cook Time
30-45minutes
Ingredients
  • 8cups non-starchy vegetablesat least 5 different kinds, chopped (i.e. onions, garlic, spinach, kale, broccoli, tomatoes, mushrooms, peppers, etc.)
  • 1-2 sweet potatoescooked and chopped
  • 18 eggs(may substitute 3 oz shredded cheese and 3 oz ham or turkey-or any combo-for 6 of the eggs)
  • 2tablespoons milk (or unsweetened alternative milk)
  • 1-2tablespoons olive oil to grease the pan
  • saltto taste
  • black pepperto taste
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.