I’m always looking for new ways to simplify my life and streamline my everyday routines. As I mentioned in my post about morning and evening routines, I usually take breakfast to work on weekdays – especially since starting my time restricted eating experiment. This make-ahead egg casserole has been my go-to breakfast off and on for a few years now! I typically throw this together on Sunday and start off the week feeling really proud of myself for being so organized…
This recipe is super easy and a great way to use up leftover veggies. Mine typically looks and tastes different every week. Warning – this isn’t a super precise recipe, but more of a guideline to experiment with. I’ve tried all sorts of seasoning and vegetable combinations and they’ve all been quite tasty. Here’s the basic idea…
- 12 eggs
- 1 to 1.5 lbs ground meat – I typically use ground pork, but you could go with bacon, sausage, ham, ground beef, chicken…
- 3 to 4 handfuls of greens – Spinach or kale are great!
- 3 to 4 cups of diced veggies – I typically use an onion and a yam or potato with whatever else is in the fridge. Some ideas: mushrooms, zucchini, tomatoes, broccoli, sun dried tomato, olives or anything you might put in an omelet.
- 1 tsp coarse kosher salt
- Spices, herbs & seasonings – This really varies depending on what vegetables and meat I’m using and how lazy I’m feeling. Sometimes I’ll just add a couple splashes of hot sauce and call it done. Other times I’ll throw in some smoked paprika & chili powder, garlic powder, or oregano & basil. Not very precise, I know…
- Cheese (optional) – I don’t usually add cheese, but for extra deliciousness, some cheddar or feta on top is pretty awesome.
- Preheat your oven to 375 F and get out a suitable casserole dish. I use a generously buttered/oiled 9″ x 13″ casserole dish.
- Brown the meat if it is not already cooked and set aside to cool.
- Dice your selection of veggies. You may also want to chop up your greens a bit, although I usually don’t bother.
- Whisk eggs together in a large bowl with salt and any other desired seasonings.
- Add the veggies and greens to the eggs and mix.
- Once the meat has cooled a bit, add this to the egg mixture also. You basically just want it cooled enough so it doesn’t start cooking the eggs!
- Pour the mixture into your casserole dish. Top with cheese if desired.
- Bake for 45 minutes to 1 hour.
This makes 6 generous portions. Serve with hot sauce, ketchup, homemade sauerkraut, or as is!
Do you like to meal prep on the weekends? What is your typical weekday breakfast?