In this present reality where we hear “have breakfast!” constantly, it’s stunning how many people I run into regularly that don’t in actuality “have breakfast.” What’s even more astounding is that most of them say the same thing: “I don’t have time.” Well it’s an ideal opportunity to set aside a few minutes and an extraordinary way of doing that is with a breakfast casserole. Its easy, bravo, tastes astounding, and will actually assist you with feeling and look better. This is a grandiose set of can-do’s, but it’s everything valid.
First, it’s easy. What’s more, I do mean easy. Simply include your favorite cooked meats and veggies in the base of a casserole dish. Next pour a decent smooth blend of 12-15 eggs and milk (I actually use coconut milk!). I usually season my egg blend with salt and pepper as well. Top the entire casserole with your decision of cheese and pop it into the broiler. I heat my breakfast casseroles on 350 degrees for around 45 minutes. Just watch out for it, and haul it out when the cheese is darker and crusty and the focal point of the casserole has a firm wiggle to it.
To make this casserole genuinely easy, I suggest making it on Sunday and warming it to up consistently. It just needs a couple of moments in the microwave and you are a great idea to go. You could even cut out a segment and warmth it on an English biscuit or tortilla for an instant breakfast sandwich or breakfast burrito. There are so many extraordinary combinations out there to keep it interesting. My personal favorite is sausage, mushroom, spinach, and cheese. I’m sure you’ll locate a favorite as well.
So how is this bravo? First of all, eggs are an incredible source of protein and healthy fats and vitamins. Vegetables are an incredible spot to increase some vitality and nutrients. What’s more, dairy is also a decent steady source of protein-based vitality. Coconut milk can still carry some incredible calcium and vitamins to the blend if you might want to keep away from dairy. Sausage and bacon are questionable, but with so many extraordinary options in chicken or turkey you can truly expel some of the blame here. The biggest benefit you have given yourself truly comes from “breaking the fast” your body goes into during sleep. You will discover more vitality and offset during your time with a low carb, high protein breakfast.
All we’re left with is how this can make you look great as well. All things considered, the biggest effect this breakfast may have is that it is genuine nourishment that you made. If you can work at making most of your meals show up from your own kitchen, you are accomplishing extraordinary things for your wellbeing. I’m going to wager your waistline will look better, your metabolism will liven up, and that you just may have some vitality left at 5 for a walk or exercise. It’s positively a tasty way to “diet.”
Ideally, you’ve been a little inspired to assume responsibility for your excuses for no breakfast. It’s an advantageous lifestyle decision. Eating real nourishment first thing in the first part of the day will give back substantially more than the time it took to make a breakfast casserole.Print
Thanksgiving AUTUMN BREAKFAST CASSEROLE
- 1 1/2 tablespoons Old Bay Seasoning, or more/less to taste
- 15 eggs, whisked
- 2 handfuls roughly-chopped fresh kale, tough stems discarded
- 2/3 cup milk
- 3 tablespoons olive oil
- 4 cloves garlic, peeled and minced
- 1 pound ground Italian sausage (or breakfast sausage)
- sea salt and freshly-cracked black pepper
- 1 medium white or yellow onion, peeled and diced
1 large red bell pepper, cored and diced
- 1.5 pounds potatoes, diced into 1/2-inch cubes (I used half sweet potatoes, half Yukon gold)
- 8 ounces baby bella mushrooms, quartered
- Prep oven and baking pan. Heat oven to 400°F. Line a large baking sheet (or two medium baking sheets) with parchment paper; set aside. Lightly mist a 9 x 13-inch baking pan with cooking spray; set aside.
- Roast the vegetables. Spread the mushrooms, potatoes, red bell pepper, and onion out on a large baking sheet (or two medium baking sheets). Drizzle evenly with the oil, and season with a few generous pinches of salt and pepper. Toss the veggies until they are evenly coated with the oil and arranged in an even layer, not overlapping. Bake for about 20-25 minutes, or until the potatoes are tender. Remove baking sheet(s) from the oven, and carefully transfer the veggies into the prepared baking dish; set aside.
- Brown the sausage. Meanwhile, as the veggies are roasting, cook the sausage in a large sauté pan over medium-high heat until browned, using a wooden spoon to break up and crumble the sausage as it cooks. Once the sausage is browned, add in the garlic and kale and sauté for an extra 2-3 minutes, stirring occasionally, until fragrant. (If there is not leftover oil in the pan from the sausage, you may need to add in an extra teaspoon or two to sauté the garlic and kale.) Remove pan from heat, and transfer the sausage into the prepared baking dish; set aside.
- Whisk the eggs. In a separate large bowl or measuring cup, whisk together the eggs, milk, Old Bay seasoning, plus an extra 1 teaspoon salt and 1/2 teaspoon black pepper until combined.
- Assemble the casserole. Once the veggies and sausage have been cooked and added to the baking dish, use a spoon to give them a brief toss. Then spread the mixture out in an even layer in the baking dish. Carefully pour the whisked egg mixture evenly on top of the veggies and sausage.
- Bake. Bake uncovered for 30-35 minutes, or until a toothpick inserted in the middle of the casserole comes out completely clean. (If the veggies on top of the casserole get too browned before the casserole is done, just lay a piece of aluminum foil gently on top of the baking dish until the inside is cooked through.) Remove from the oven and transfer to a cooling rack to cool for 10 minutes.
- Serve warm. Then slice, serve, and enjoy! Or cover and refrigerate for up to 3 days.
*If making this recipe gluten-free, be sure to use all certified gluten-free ingredients. If making this recipe dairy-free, just use your favorite plain non-dairy milk.
- Category: Breakfast
- Cuisine: American