Easy Breakfast Casserole

I recently started making this breakfast casserole and had to share. My husband‘s shift at worked changed to mornings, and he has to be there super early so he needs breakfast on the go. Rather than just sending him with a bar and an apple, I wanted him to have a hot, protein-filled meal to help get him to lunch time.

This casserole is perfect for meal prep, because you can store it in the fridge and eat it all week, or freeze individual portions in separate containers and put them in the fridge to defrost the night before, given that you have access to a microwave or toaster oven at work or at home.

I think this would also be awesome to make for a friend who has just had a baby! We always think about sending dinners, but breakfast is just as important for new mama’s (and dads!.

It’s healthy, easy, and delicious. And you can totally switch up the ingredients to add variety week to week. The one I made this week was vegetarian, but you could absolutely add bacon, sausage or ham and switch up the veggies.

Ingredients

12 Eggs

1 C. sour cream

1/4 C. milk

Salt and pepper

2 green onions, diced

1 C. mini sweet peppers, chopped (You could also use bell peppers)

1/2 bag spinach, loosely chopped

2 C. mushrooms, loosely chopped

2 C. Shredded cheddar cheese

*You can add/subtract any veggies to your liking!

Optional: You can add 1 lb. or bacon, pork sausage or ham. If you choose to add meat, cook it first in the same skillet you are going to use for the veggies.

Instructions

1. Preheat oven to 350 degrees
2. Spray a 9×16 pan with cooking spray.
3. Add cooking oil of your choice (I used avocado oil) to a warm large skillet
4. Add onion, peppers, and mushrooms to pan and cook until mushrooms are soft
5. Add spinach to pan and cook until wilted; set aside
6. Add all eggs to a bit mixing bowl and whisk until combined and slightly fluffy.
7. Add salt, pepper and cheese and stir to combine
8. Add veggie mixture to egg mixture, stir to combine
9. Pour into pan and bake for 25-30 minutes until cooked through

You can serve this right away or store in fridge and reheat each morning as needed. I store them in individual containers so that my husband can grab one as he’s running out the door.