A long time ago, when I talked about food prep, I mentioned this breakfast casserole. I love to make it for the girls and I (Anthony is not a big breakfast eater during the week, but he likes it too!) because I can make it in advance and it can be reheated in the microwave each morning.
This recipe (like most of the ones I post) is very flexible. I will tell you what ingredients I chose, but you can really add whatever you want to this casserole. I mean, don’t add cookies or anything, but any kind of veggie, sausage or cheese will be just fine!
First, I sautéed some onion, zucchini and squash in a pan with salt and pepper until browned a bit.
Then, I whisked together 6 egg whites and 2 whole eggs. I used the egg whites to cut out some calories, but you could use all whole eggs if that’s what you like.
Sometimes I buy the pre-cooked sausage (pictured below), but other times I buy one pound of breakfast sausage and sauté it in a pan until browned.
I mix the eggs, sausage, veggies and about 1/2-3/4 cup of shredded cheese in an 8×8 dish and add a little salt and pepper.
Then I just pop it in the oven on 350 degrees for 20-30 minutes and that’s it! To make sure it is done, do the toothpick test in the CENTER of the casserole. The sides will cook and brown a little first, but make sure you cook it until the center is cooked through.
You can prep the casserole the night before and then bake it in the morning, or you can cook it right away and just reheat the pieces in the microwave each morning.
Low-Carb Breakfast Casserole
- 1 small zucchini
- 1 small yellow squash
- 1/4 cup chopped onion
- 6 egg whites
- 2 whole eggs
- 1 lb breakfast sausage (or a package of pre-cooked breakfast sausage)
- 3/4 cup shredded cheese
- salt and pepper to taste
Preheat oven to 350 degrees
Chop veggies and sauté them with salt and pepper in a pan until browned
Sauté sausage in a pan until browned (Or buy pre-cooked sausage and skip this step)
Whisk together 6 egg whites and 2 whole eggs
Combine whisked eggs, sausage, veggies, salt and pepper in an 8x8 dish
Stir in 3/4 cup of shredded cheese
Bake for 20-30 min or until a toothpick comes out clean from the CENTER of the casserole
Because my kids also enjoy this breakfast option, I do not add red pepper flakes when I prepare it, but I do add them to my piece when it is done and ready to eat!
I hope you all enjoy this as much as we do!
What is your go-to breakfast?