Breakfast Casserole is a family favorite at our house. I try to make it at least a couple of times a month. It has everything healthy and nutritious. Even my 4-year-old asks for this breakfast casserole. Don’t Forget, this is amazing for Breakfast For Dinner ALSO!
What’s in it?
Casserole may sound daunting because there can be a lot of ingredients; but once you make it, you will see how easy and delicious it is. One of the best things about this casserole is that you can personalize it to your favorite breakfast items. You can add as much or as little as you like. You can use my recipe as just a starting point and then RUN with it. I have ingredients below separated with Base and Mix and Match fixin’s so you can see how many options you have with this one.
Casserole or Muffin pan?
This recipe is amazing because you can bake it in a casserole dish (I use 9×13), for your family or large gathering, or you can pour it into a muffin pan for individual egg cups- which is a perfectly sized breakfast. Keep in the fridge for a great healthy, low carb grab-and-go breakfast. These also freeze great so that you can have a stash in the freezer for your backup breakfast!
Best Cheese Grater
If you do not have this Rotary Cheese Grater, you are missing out. This is my favorite kitchen gadget. I only buy blocks of cheese (it is cheaper and has fewer carbs than prepacked shredded cheese). I use my cheese grater to grate my cheese and put it in a produce bag and in the fridge to store.
This grater is perfect for grating up my radishes (for this recipe), and for carrots, for salads.
Check out my post on my Produce Bags vs Ziplock bags. This has been a money saver for me, and who doesn’t like saving money?
Check out my video below to see how quick and easy it is to have freshly shredded cheese!
Casserole Base
- Eggs- I use 1 dozen large eggs
- Heavy Whipping Cream – ¼ cup.
- Salt & Pepper
- 1.5-2 cups shredded cheese – Use your favorite, I prefer Cheddar or Monterrey
Mix and Match Fixin’s
These are the ingredients that you can add all or mix them up. I usually decide based on what I have on hand in the fridge. When it comes to the quantity of each, I recommend about 1-1.5 lb of meat, and the veggies are up to your liking. Remember when you sautee your veggies, the volume cooks down.
- Breakfast Sausage- cooked and crumbled
- Bacon- cooked and crumbled
- Ham – Cooked and diced
- Onion – I like using yellow onions. They are sweeter and have less bite.
- Bell Pepper (use your favorite color or mix and match)
- Radishes – Shredded – THE BEST potato replacement
- Spinach – Fresh and chopped
- Mushrooms – sliced
- Zucchini/Squash – Diced
- Jalapenos – diced – Pickled or Fresh
- Pico de Gallo – This one is an amazing fresh addition!
- Garlic Powder – I like using one that has some jalapeno in it (for the flavor and right amount of spice).
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Best Breakfast Casserole – with “potatoes”
Ingredients
- 1 lb Breakfast Sausage
- 1 Tbsp Bacon Fat
- 1 small onion – diced
- ½ bell pepper – diced
- 2 cups shredded radishes – shredded
- 3 cups fresh spinach – chopped
- 1 Tbsp Bacon Grease
- 2 cups cheese – Shredded (Can you less, if you are concerned about calories)
- 12 large eggs
- ¼ cup Heavy Whipping Cream
- 1 tsp salt
- 1 tsp Pepper
- ½ tsp garlic powder
Instructions
- Preheat oven to 350
- Cook and crumble or chop your meat and put to the side
- Use bacon fat or preferred oil Sautee your veggies until soft
- Combine cooked meat with sauteed veggies and let cool.
- Whisk eggs, heavy whipping cream, and seasonings
- Spray your casserole dish (I use 9×13) or muffin pan
- Pour meat and veggie mix in casserole dish (or spoon in about tablespoon into each muffin cup)
- Sprinkle shredded cheese on top of the meat/veggie mix and using a spoon or fork, to blend in the cheese all around the mix. (This allows for the cheese to melt all through the casserole)
- Pour egg mix over and use your spoon or fork to make sure everything is blended well
- If using casserole pan, Bake for 45-50 minutes (until no more egg jiggle). If using Muffin pan, cook for 25-30 minutes (until no more egg jiggle).
- Let cool for 5 minutes
- Enjoy!
SHOPPING
I am so trying this! It looks yummy!
When you try it, Let me know what you think!