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The dining room table is our most used space. I just love gathering everyone around it for an afternoon tea, brunch, family dinner, or to work on a project. I could go one for days about the beauty of the family table and the time we spend around it. I’ll save that for another post. For now, I want to share with you our delicious breakfast casserole recipe. It plays a starring role for every holiday and most birthdays around here. And since we just celebrated Thanksgiving, I’ll let you in on a little secret: you can totally swap out the bacon or sausage and add in some turkey meat! Last year I made it with ground sausage and leftover turkey and added in some diced tomatoes and spinach and used cream cheese instead of shredded cheese. This is such a versatile recipe, and because you can use any meat or veggies you have laying around it really makes it a frugal friend. We even eat it for dinner.
The optional foundation of the breakfast casserole is a bread product. We’ve used english muffins in the past, but I now like to use bread in a mug (from the Trim Healthy Mama book). I double the recipe, pour it in a 9×9 pan and bake at 350 till cooked (in my oven, that’s about 15 minutes). Personally, at this point I like to let it sit for a bit and then toast it to make it crispy — but you don’t have to if you don’t want to. I will note that I use 100% flax and no almond in my BIM recipe, as I think it has a more authentic bread flavor. You can also make this recipe “crustless” if you don’t want to worry about it, or prefer not to have it.
I eat my breakfast casserole with a salad on the side, but the family (and I, on holidays) eat it with sweet potato homefries for a crossover treat as you see in the photo above. All I did there was dice up a sweet potato and fry it in coconut and peanut oil in a skillet. I sprinkled with salt, pepper, and a hint of garlic.
Now onto the casserole itself: On top of the crust or in the bottom of the pan, place your meat. For a 9×9 pan, I generally use 1/2 lb ground sausage and a 1/4 cup crumbled bacon. If I’m using leftover turkey, I’m going to do a pretty decent layer of turkey on the bottom (cut up into bit sized pieces) and then add either bacon or sausage to go along with it. Then, whisk 10 eggs until frothy, with a dash of whipping cream if you have it (if not, just skip it). Sprinkle in some salt and pepper. Optional spices to add are oregano, thyme, majoram, basil, garlic, and cayenne. If I’m using turkey or chicken in there, I do like to spice it up a bit! Pour on top of the meat. Bake at 375 for 45 minutes, or until center is cooked through. Sprinkle shredded cheese on top and let melt before serving. (Optional: cut up low fat cream cheese or use feta and sprinkle across the casserole before baking. Add in any veggies at this time as well. In the casserole pictured above, I used green bell pepper, onion, and tomato).
P.S. If you’re a freezer meal mama, you can freeze this prior to baking and then just tack on about 15 minutes of cook time when you pull it out to serve!
I share this and other THM recipes as well as menu plans on Plan to Eat, so join me there.
- Double recipe of Bread in a Mug (for THMs) or 4 english muffins (optional)
- 10 eggs, whisked with dash of cream
- 1/2 lb ground sausage, turkey, or chicken
- 1/4-1/2 cup crumbled bacon
- 1/2 cup diced veggies (optional)
- 1/3 cup shredded cheese OR 1/2 brick cream cheese (optional)
- On bottom of greased 9x9 pan, line "crust" if using one.
- Top with crumbled or diced meat.
- Layer on any veggies.
- Pour over whisked eggs.
- Add in cream cheese or feta, if using it.
- Bake at 350 until center is completely cooked.
- Sprinkle with cheese.
- Serve when melted and enjoy!