One thing I have noticed lately is that I need more protein in the mornings. I typically lean towards oatmeal in the morning and although that’s a good breakfast (especially this apple cider oatmeal), I need more protein in my breakfast.
That has led me to test the waters with several different breakfast casseroles that I can easily make during the week, then warm up the leftovers all week long.
I knew that with the breakfast casserole, I wanted to add eggs to it obviously, but I wanted to do something different then just scrambling the eggs. For this casserole, I decided to simply crack an egg over it then let the egg bake in the oven.
A whole dozen eggs can actually be used to crack over the 9×13 casserole. I basically averaged it out so that I would get one egg per serving. By doing this I had some protein in my breakfast but not too heavy on the egg yolks since I am watching my cholesterol too.
I also packed our casserole with garden fresh vegetables. The one thing I love about a good breakfast casserole is that you can really use what you have on hand; we used green peppers and onions along with ground sausage. Roasted broccoli and cauliflower would be awesome too.
I made it one evening, then I heated up the leftovers throughout the week for breakfast. I would also imagine it would be a good casserole to freeze too if you want it to last longer than a week.
I served ours topped with freshly ground black peppercorn and paired it with a warm cup of coffee.
What types of breakfast foods are on your go to menu in the mornings? For us, it is always easy foods, that is why I absolutely love foods I can make ahead and warm up in the mornings.
Gluten Free Breakfast Casserole Recipe
- 16 Ground Pork Breakfast Sausage cooked and drained
- 1 Shredded Hash Browns
- 3 Milk
- 2 Shredded Cheddar Cheese divided
- 2 Green Bell Pepper diced
- 0.5 Green Onion diced
- 2 Tomato diced
- 12 Egg
- salt and freshly ground black pepper
- Preheat the oven to 375°F.
- In a large mixing bowl combine the cooked sausage, hash browns, milk, 1 1/2 cups of shredded cheese, peppers, onions, and tomatoes.
- Spray a 9×13 casserole dish with non-stick cooking spray and evenly pour out the hash brown mixture.
- Crack the eggs individually over the casserole, keeping them intact without whisking.
- Sprinkle the remaining cheese evenly over the top.
- Bake for 1 hour or until the cheese is melted and the eggs are nicely baked.
- Serve with ground peppercorn or salt if preferred.