Breakfast Casserole

There is quite a bit of chopping prep that goes along with this recipe, making it perfect for weekends. Alternatively, all the chopping could be done the night before, stored in the fridge, and then tossed into the pan the next morning. However, there is some time during the recipe when the prep can take place as well… something to do if you’re not busy chasing a toddler yet! While enjoying the breakfast casserole this morning, Evan and I discussed looking forward to family breakfasts when Caed (and maybe some siblings) could help in the preparations! This is also a great recipe to use up any veggies that may be expiring soon, for example, the tomatoes were a last minute addition as they were on their way out.

First you’ll need to: Preheat oven to 400°F, get out your cutting board, chef’s knife, 8-10 inch skillet, and spatula (a.k.a. flexible turner ← my favorite).

Get these things ready:

  • 2 tbsp coconut oil
  • 2 Italian sausage links, casing removed and insides crumbled
  • 1 red onion, diced
  • 1 sweet potato, peeled and chopped into matchsticks
  • 1 green pepper, chopped
  • 6 oz button mushrooms, sliced
  • 2 tomatoes, diced
  • 3-4 scallions, sliced
  • 8 eggs, cracked into a bowl with a pinch of sea salt
  • 1 avocado, sliced and removed from skin

And then you:

  1. Add the coconut oil to your skillet and heat over medium heat.
  2. Next add the Italian sausage to the skillet, crumbling with your fingers as you do so.
  3. While the sausage begins to brown add the red onion and sweet potato, stir to coat with the oil.
  4. Generally, there should be enough time to chop the pepper and mushrooms while the sausage, onion, and sweet potato soften. So go ahead and do that if you haven’t already, then add them to the pan. Continue to stir and make sure nothing is sticking to the bottom.
  5. Turn the heat to low and add the tomatoes, again these can be diced while everything else is cooking.
  6. Once everything has softened and looks good enough to eat, slide the eggs in and mix well with the meat and veggies. Smooth out the top with your spatula.
  7. Move the whole pan to the oven and cook until the eggs are set, depending on your desired level of doneness, anywhere from 5-8 minutes.
  8. While the casserole is setting in the oven, chop the scallions and slice the avocado. The scallions can be set aside and the avocado can be piled up on the plates. Also, feel free to cook a side of bacon… we did!
  9. When the eggs are ready take them out of the oven (don’t forget the oven mitts! I may or may not have… it happens…) and place them on the stove to cool for a minute. Finally, get the spatula and divide the casserole into 8 triangles, like a pizza. Slide them onto a plate with the avocado and some bacon, sprinkle with the scallions… and enjoy!

     

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