Breakfast Casserole
Breakfast Casserole
While visiting my Aunt Regina and Uncle John in Austin for our trip to South x Southwest (SXSW) in 2010, she made us a delicious breakfast casserole. Ever since then I’ve played with the recipe and made it my own.
First, I added more veggies to the original recipe. Next, I began omitting the potatoes when we went Paleo. I’ve made it with several different meat options; just bacon, bacon and sausage, just sausage, or some leftover ham during the holidays. My latest version has no cheese since I’m avoiding most dairy. No matter which version you make, it’s sure to be a crowd pleaser. This is my current go-to version.
This is the perfect recipe for Sunday brunch, Christmas breakfast (our tradition), or to make ahead for quick-and-easy breakfasts for the week. It was a huge hit at the “Breakfast Treats” potluck a number of years back as well. While on The Real Food Reset, this has been a great option for my husband and I. Let me know what you think!
Before You Get Started:
Equipment: 9x12 baking pan (or two pie pans)
Prep Time: 10 minutes
Cook Time: 30-40 minutes (depending on what you include)
Servings: 10-12
Ingredients
12 eggs pasture-raised
8 slices pasture-raised bacon cooked and chopped
1 can diced green chilies
2 bell peppers diced
1 med onion diced
2 tbsp grass-fed butter
½ tsp red pepper flakes
½ tsp granulated garlic
sea salt to taste
fresh ground pepper to taste
Optional Ingredients (add any or all of these to tweak the recipe)
1 cup cheddar cheese shredded
1 large russet potato grated
½ lb ground pork sausage cooked
1 cup ham cooked and coarsely chopped
Instructions
Preheat oven to 350°F.
Grease a 13″ x 9″ pan with oil of your choosing (I would use bacon fat reserved from cooking the bacon).
Sauté the bell peppers and onions in a skillet with the butter.
Crack the eggs into a bowl and scramble. Season with sea salt, pepper, red pepper flakes, and garlic.
Optional items: If using the optional items, layer the potatoes first and the cheese last, so it is on top. If using the ham and or sausage, layer them with the bacon.
In the baking dish, layer the bell peppers, onions, chili peppers, bacon, and then pour the egg scramble on top.
Bake for 30-40 minutes or until eggs are firm in the middle. Cool for 10 minutes, then cut and serve.