Easy Breakfast Casserole

I consistently encourage my nutrition clients to start their day with a nutrient dense, protein packed breakfast to help stabilize blood sugar. 

This breakfast casserole is a great way to to do that as it's also super easy to make ahead, prep a double batch and freeze, send in a lunchbox, etc! 

This recipe is also very flexible as you can swap out almost everything in the recipe (other than the eggs!) to suit your own dietary tastes and preferences. Don't like onions or peppers? Dislike greens? Leave them out! Love spices? Add your favorites!

EASY BREAKFAST CASSEROLE 

12 eggs, beaten

1/2 cup milk (any kind)

1 medium onion, diced

1 green or red pepper, diced 

8 oz any meat

(diced ham, ground beef, sausage, bacon)

2 cloves garlic, minced

1 cup hardy greens, chopped

(kale, spinach, spring mix)

1/2 cup cheese, shredded

(less if you're using a stronger cheese like parmesan)

Salt & Pepper to taste

Quick & Easy Version: Mix all ingredients together except cheese

(meat should be precooked; ham sandwich meat is a great option) 

Pour into 9x11 baking dish and sprinkle cheese over the top

Cook for 18-20 minutes at 375 degrees or until top is completely cooked through and does not jiggle or look wet

Deeper Flavor Version: Melt 1 tbsp of butter in a cast iron pan

Add onions and peppers. Cook until soft, fragrant, and slightly browned

Add meat and cook until no longer pink (if using precooked meat you only need to heat through)

Add garlic, cook for 2-3 minutes

Add chopped greens and distribute mixture evenly over the bottom of the pan

Mix beaten eggs, milk, and salt & pepper and pour gently over meat mixture

Sprinkle cheese over the top

Bake for 18-20 minutes at 375 degrees until top is completely cooked through and does not jiggle or look wet

(If you do not have an oven safe skillet, simply transfer the meat mixture to a 9x11 baking pan and then pour the egg mixture gently over the top, sprinkle with cheese, and cook as directed)