Breakfast Egg Casserole
Everyone is always asking for more breakfast recipes!
This one is great because you can assemble it the night before, (refrigerate covered overnight) then in the morning set it on the counter while you preheat your oven. Simply pop it in your oven and let it bake while you shower or get ready for your day ahead! Breakfast is ready!
I’ll often add 4 whole eggs plus a bunch of egg whites (instead of 8 whole eggs) to boost the protein.
Use this recipe as a base to support YOUR personal goals and nutritional needs. Make it your own!
If you have extra veggies sitting around you need to use, toss them in your saute pan too! Freshly snipped herbs would also be fabulous during the summer!
However you make it, this recipe will keep you satisfied and fueled for HOURS, thanks to the high-quality protein and wonderful complex carbohydrates.
Rachel’s notes:
Use ANY milk of your choice. My personal favorite for this breakfast casserole is unsweetened coconut milk. Unsweetened nut milk, coconut milk, high-quality grass-fed cow’s milk, or cream all work well!
Makes 6 servings
Ingredients:
- 1 Tbsp olive oil, or avocado oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 green bell pepper, diced
- 8 large eggs
- 1/3 cup milk of choice
- 1/2 tsp sea salt, or to taste
- 1/2 tsp ground pepper, or to taste
- 1/2 tsp dried oregano
- 4 cups diced sweet potatoes/yams (fresh or thawed from frozen)
- 2/3 cup shredded cheddar cheese
Instructions:
Lightly brush an 8 x 8 casserole dish with olive oil or avocado oil.
Preheat your oven to 350 degrees f.
Heat 1 Tablespoon of oil in a large skillet over medium heat. Add in onions, garlic, and bell pepper, then sauté for 2-3 minutes.
Add in the sweet potatoes and continue to cook over medium heat, until they begin to soften about 10-12 minutes.
Remove from heat and transfer to a casserole dish.
In a large bowl, whisk the eggs, with the milk, shredded cheese, and seasonings.
Pour your egg mixture over the sautéed veggies in the casserole dish. (You can make this ahead, and store covered in the fridge for up to 24 hours)
Bake for 35-40 minutes or until a knife inserted in the center comes out clean and sweet potatoes are tender.
Once your casserole is finished baking, allow it to cool for a bit, then slice and serve.
Enjoy!
Rachel
Ingredients
- 1 Tbsp olive oil, or avocado oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 green bell pepper, diced
- 8 large eggs
- 1/3 cup milk of choice
- 1/2 tsp sea salt, or to taste
- 1/2 tsp ground pepper, or to taste
- 1/2 tsp dried oregano
- 4 cups diced sweet potatoes/yams (fresh or thawed from frozen)
- 2/3 cup shredded cheddar cheese
Instructions
- Lightly brush an 8 x 8 casserole dish with olive oil or avocado oil.
- Preheat your oven to 350 degrees f.
- Heat 1 Tablespoon of oil in a large skillet over medium heat. Add in onions, garlic, and bell pepper, then sauté for 2-3 minutes.
- Add in the sweet potatoes and continue to cook over medium heat, until they begin to soften about 10-12 minutes.
- Remove from heat and transfer to a casserole dish.
- In a large bowl, whisk the eggs, with the milk, shredded cheese, and seasonings.
- Pour your egg mixture over the sautéed veggies in the casserole dish. (You can make this ahead, and store covered in the fridge for up to 24 hours)
- Bake for 35-40 minutes or until a knife inserted in the center comes out clean and sweet potatoes are tender.
- Once your casserole is finished baking, allow it to cool for a bit, then slice and serve.
- Enjoy!
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