Weekend Breakfast Casserole

I call this the “Weekend” breakfast casserole because I love to use up all of the leftover small portions of vegetables from all week. And love to make this casserole when I have out of town guests, a weekend event, or just for family.  . No one knows the vegetables are from weeknight dinners. (I usually cook extra as part of my dinner prep and dump them in with the egg mixture). It's good with any vegetable! Mix and match combinations. Brussels, broccoli, spinach, you name it. Double the recipe so it’s large enough to make on Saturday and have some slices leftover to re-heat and eat during the week too. Frozen potatoes or root vegetables work as well. You can add nutritional yeast or plant-based cheese

Yield: 6

Living Delish & Nutrish: Tina Wells

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Weekend Breakfast Casserole

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

• 6 eggs
• 1/2 cup unsweetened coconut milk, unsweetened almond milk or preferred non-dairy milk
• 1/2 pound no-sugar breakfast sausage or chorizo, or 1 cup Instant Pot Salsa Chicken
• 2 slices of uncured, no-sugar bacon, cooked and chopped
• 1 teaspoon ghee, if additional fat is needed to sauté the vegetables
• 1/4 cup onions or shallots, minced
• 1/2 cup red or yellow pepper, diced
• 1/2 cup mushrooms, sliced (optional)
• 3 cups vegetables of your choice: Pre-cooked (leftover) potatoes or root vegetables, spinach, arugula, broccoli, your preference

Method

1. Preheat oven to 350º.
2. Brush or spray a 7" X 9" casserole dish with avocado or coconut oil
3. Crack the eggs into a mixing bowl and beat with the milk. Set aside.
4. Saute the bacon or sausage until cooked through. (You can use both or any combination of meats if you want a meat-lover's protein-packed version) Place the meat in the casserole dish and reserve the fat.
5. Add more fat or ghee if needed and sauté the onions until translucent
6. Add the mushrooms, if using, and cook until the moisture comes out. (Otherwise, the mushrooms get soggy)
7. Add the veggies of your choice to warm through, then add them to the meat in the casserole dish.
8. Pour the egg mixture over the veggies and meats, stir it around a little to evenly distribute all of the ingredients.
9. Place in the oven and bake 30 minutes, rotating halfway through cooking. (If your oven is like mine, it has hot spots, rotating helps to even out the cooking).
10. When a knife inserted into the center comes out clean, it is finished. Remove from oven and allow to cool slightly before cutting. Leftovers re-heat beautifully too!

https://livingdelishandnutrish.com/recipe/weekend-breakfast-casserole

©Tina Wells Luxury Brands, LLC

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