Easy And Nutritious Breakfast Casserole

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This easy and nutritious breakfast casserole is chocked full of flavorful and nutritious veggies and plenty of protein to fill you up and shake the cravings away. Make it the night before for a quick Sunday morning meal. Or, turn it into a dinner recipe for Breakfast night. You can also use it as a freezer meal and add it to your arsenal, possibly for after baby’s arrival.

The best time to make this is on a Saturday night. You’re going to set yourself up for the perfect Sunday morning. First thing you do when you wake up is preheat the oven and get the coffee going. By the time everyone else is awake, you’re sipping coffee and biting into a delicious, nutritious breakfast during the best part of the day. You can serve this with a fresh fruit salad, or with my favorite smoothies on the side.

Recipe:

Ingredients

4T Butter
3-4 Chopped potatoes (enough to fill bottom of pan)
8 eggs
1/4 C half and half
1 Cup shredded cheddar cheese
1 Cup shredded mozzarella cheese
1 lb breakfast sausage
1/2 C diced onion
2 garlic cloves, minced
1/2 C each, chopped green and red pepper
Seasonings as preferred

Directions

Step one: In 9×13 casserole dish, place chopped potatoes and butter in the pan, lightly season with salt and pepper. Bake for 30 min in a preheated 400 degree oven
Step two: Meanwhile, chop onion, garlic and peppers. Cook breakfast sausage and chopped veggies in a skillet set over medium high heat. Drain the grease at the end.
Step three: In a large bowl, whisk together eggs, cheeses, half and half together until combined
Step four: Take out casserole dish, pour sausage veggie mixture in the middle, pour the egg mixture on top. Add more salt, pepper, slap ya mama, and any other seasonings you like (garlic, paprika, herbs)
Bake at 350 for 30-45 minutes, or until edges are brown and center is cooked through. Let stand for five minutes before serving.

For Freezer Meal Or Make Ahead

If you’re making this recipe the night before, place casserole dish in the refrigerator after you completed step four. In the morning, remove it from the fridge while you’re pre-heating the oven, and plop it in once it’s done preheating.

If you’re wanting to freeze it, you can put it into the freezer now, or after you’ve baked it (but why would you bake it twice). I would let it thaw a decent amount (at least two hours) before I baked it, though.

All About This

I’ve been making this recipe for about two years now, and it easily is one of our family favorites. The potatoes give it a filling base, the eggs provide a full serving of protein, and the veggies and cheese add in the flavor.

Honestly, it doesn’t take me long to make. The most tedious part is chopping the vegetables.

I start buy throwing chopped potatoes into a 9×13 pan with some butter, salt and pepper.

While that’s baking in the oven, I’m working on the skillet. Cook the sausage until brown, and add in the onions, garlic, and peppers.

After you pour that on top of your baked potatoes, add the cheese and pour the egg in and you’re good to bake!

Make It Your Own

What I love most about this recipe is I truly feel like I’m providing my family with a good source of nutrient content. However, sometimes the little monkeys aren’t big fans of veggies. You can absolutely make this recipe without adding in a single vegetable, and still get great results. You’ll also be enjoying the meal 10 minutes faster because you won’t be spending your time chopping vegetables.

Additional Add-Ins

The best part about a casserole is you can literally add in anything else you want to. This way, you’re not making the same thing every time you make it. You can also substitute some ingredients for others depending on what’s on sale at the grocery store that week.

Substituted Ingredients

The Basics

The Potatoes: If you’re in a bind and really need something fast and quick, get yourself one 30 lb bag of frozen hashbrowns, shredded or diced. Treat the recipe the exact same. You don’t have to thaw them first, they’ll be cooked through by the time the casserole is done.

The meats: I’ve made this recipe with diced ham, or chopped bacon instead of sausage. Around Thanksgiving, Christmas, or Easter, I use this recipe to use up the leftover ham or turkey in a fun new way. If you are feeding a pack of hungry lions (otherwise known as growing teenage boys), don’t be afraid to add in sausage, ham, turkey, and even pepperoni.

The Extras

The Veggies: My go-to base for veggies in casseroles are chopped onions, chopped bell peppers (green, red, yellow, and orange), and minced garlic. This is your inspiration to mince your own garlic, too. I recently got myself one of these, and it takes the chopping garlic step from two minutes down to 15 seconds.

I’ve also added in broccoli and mushrooms before, and had fantastic results. Saute the mushrooms while you’re cooking the sausage. With broccoli, you can steam it ahead of time, or put a frozen bag in the microwave. Another fantastic idea is to add in some black olives, especially if you’re blessed with non picky eaters.

The seasonings: My go-to favorites are sea salt and slap ya mama seasoning. With this casserole, I like to throw in Basil, Oregano and Parsley to give it a nice Italian flare.

Hello! I'm Stephanie.