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How to Make the Perfect Breakfast Casserole

How to Make the Perfect Breakfast Casserole

How to Make the Perfect Breakfast Casserole

Breakfast, the most important meal of the day, and most importantly a great time to enjoy your family, talk about goals for the day or just savor some delicious food! The basis for a great breakfast is to make it easy to make and what’s easier than a casserole that has all your favorite ingredients and covers all the food groups and can go from oven to table in one casserole dish?

Whether you are eating low carb or absolutely love carbs the following recipes are sure to please the ones you love.  Each one starts with THE EGG!  The egg, what a wonderful little thing that has so many purposes, breakfast, lunch or dinner, the egg is a great source of protein. It is recommended to eat eggs cooked to enable your body to use as much of the protein as possible.  Aside from their incredible protein content, eggs are low in calories, high in other nutrients and very weight loss friendly! So let’s get cooking!

Baked French Toast 

(4 servings)

 

This recipe is super simple and can be doubled and layered if you are serving more than just a few people!  The beauty of this one is that you don’t have to sit over your griddle to cook it, you just combine everything and stick it in your oven to bake!

What You Need

  • 4 pieces of French toast bread (think thick cut, Texas Toast Style)
  • 1 cup of oat milk – this gives it a more creamy flavor and is non dairy, you can use soy milk, almond milk or regular milk if you prefer
  • ½ Tbsp of Vanilla
  • 1 Tbsp of Cinnamon (more if you prefer it)
  • 1 Egg
  • Optional Toppings: Maple Syrup, powdered sugar, strawberries and whipped cream
  • 12-inch Oven safe skillet, an 11- or 12-inch square oven safe dish or a 9x13 baking dish

Instructions

Preheat your oven to 400° then combine the egg, milk, vanilla, and cinnamon in a bowl. Wisk until the ingredients are combined.  Dip and soak each piece of bread before adding into your baking pan.  After all pieces are placed into the pan, pour the left-over mixture on top of each piece in the pan.  I like to sprinkle more cinnamon on top of each piece of bread.  Let this cook for 20 minutes.  If you are using a toaster oven or convection oven you may want to flip each piece halfway through to ensure even cooking.  When the time is up, remove your baking pan from the unit with oven mitts and allow to cool for a few minutes, then serve it up with maple syrup, powdered sugar or strawberries and whipped cream. I love to make this one for company because it’s quick and easy and has some sweetness to it!

 

My next breakfast casserole is one of my absolute favorites because it is so tasty and low carb! Welcome Keto Friendly Quiche to the breakfast table!

This one is fantastic without a crust and it takes less time since you don’t have to cook a crust first! While I’m going to add spinach for color and nutritional value, if you don’t like spinach you can use broccoli, mushrooms, peppers, green chili or any other vegetable you like better or add them all!

Keto Friendly Quiche

Ingredients

  • 7-8 pieces of diced cooked bacon
  • 6 large eggs
  • ¾ cup of milk, I prefer 2%, but you can use skim to save on calories and fat
  • 8 oz shredded cheddar cheese (a blend of cheddar, Colby and Jack is great too)
  • 16 oz of Spinach – hand torn into smaller pieces
  • ½ cup of chopped onion
  • Salt and Pepper to taste
  • Round (9inch) pie pan, oven safe skillet or a 9 inch square oven safe dish

Instructions

Start by preheating your oven to 350°.  Then rip your spinach into smaller pieces so it’s ready to go.  Place the spinach in a large bowl and set aside. In a second bowl break your eggs, add your milk, salt, pepper and onion and whisk together for about 2 minutes until fully mixed.  Pour this over your spinach and mix everything together.  Pour the mixture into your oven safe dish (depending on what dish you use you may need to oil it so that nothing sticks).  Finally sprinkle your cheese on the top ensuring you cover the entire surface.  Place your dish in the oven in the middle rack and set your timer for 40 minutes.  The quiche is finished when your toothpick or fork placed in the center comes out clean.  Remove it from the oven using oven mitts and place it on a heat safe surface.  Let it cool for about 10 minutes then slice and serve. The quiche is fantastic with fresh fruit or cottage cheese and, of course, a hot cup of coffee!  Any leftovers can be saved for tomorrow’s breakfast or take it to work the next day for lunch!

Empty the Fridge Casserole

For this one it really is all about what you have in your own refrigerator!  It could be as simple as eggs, milk, cheese and spices or as elaborate as 3 meats, 4 veggies, eggs and cheese, it’s all about what you already have! This recipe is based on what is currently in my refrigerator!

What You Need

  • 8 large eggs
  • ¾ cup of milk, I have 2%
  • 16 oz bag of shredded cheese – I usually have the Cheddar, Colby, Jack combo in my fridge
  • 1 Roma tomato diced
  • ¼ cup of diced onion
  • ¼ cup diced roasted red pepper (I like the ones sold in a jar at the grocery store)
  • ¼ cup diced green chili
  • 3 slices precooked and diced bacon
  • ½ cup diced ham (I buy the precooked ham from the grocery store)
  • A handful of spinach ripped into smaller pieces
  • Salt and Pepper to taste
  • 1 tsp of garlic salt
  • 12-inch Oven safe skillet, an 11- or 12-inch square oven safe dish or a 9x13 baking dish

Instructions

Preheat your oven to 350°. Crack your eggs into a large bowl, add your milk, spices, green chili and onion and whisk it all together for about 2 minutes or until it’s fully mixed.  Grease the bottom of your oven safe dish if necessary. Add the mixture to your oven safe dish. I like to add my tomato, red pepper, spinach and meats to the mixture so they are evenly spread out, so sprinkle in your veggies and meats evenly across the top of the egg mixture.  You can use a spoon to mix it up in the dish more if you need to, but it’s not necessary. Finally sprinkle your cheese over the top and cover your casserole completely. Cook for about 45 minutes until the cheese looks a little brown on top.  Using oven mitts remove the casserole from the oven and allow it to sit for about 10 minutes, cut into squares or wedges depending on what shape your dish was and serve!  I love to put squares of the leftovers in my fridge or even freeze a few for a quick snack any time of day!

If your kitchen is lacking a great oven to table casserole dish, learn more about the copper chef cookware by Jet Tila

March 1, 2020