I’m a big believer in starting your day with a good breakfast. My oldest has a busy day of therapy, school, and other activities. And of course my other two are growing kids who need a good breakfast as well. After my third was born a little over a year ago, I found that I was having a hard time getting up and making a good breakfast for everyone (myself included). So I started making breakfast casseroles once a week. Problem solved!
Cooking is not my strong suit. I manage to feed my family pretty well most nights but I’m not good with improvising—I almost always have to have a recipe in front of me. Breakfast casseroles are the one dish I don’t need a recipe for. I can actually get creative with it. And now you can too!
I LOVE breakfast casserole. I enjoy eggs in general but when you add mushrooms (mmmm….mushrooms) and bacon (mmmm…bacon) and sweet potatoes AND vegetables? Hot dog! It practically seems gourmet. And here’s something awesome: one casserole feeds my family breakfast for about five days. I should mention that I am including myself, my husband, and my two older children in this count. My youngest doesn’t care for breakfast casserole (yet). An added bonus? It is gluten- and dairy-free. But it doesn’t have to be. It is all up to you!
There are so many different ways you can modify this to meet your family’s needs. Here’s what I do:
First I “grease” the casserole dish (or one of my kids does it for me). The casserole will stick so make sure you don’t skip this step. I coat the bottom of the dish with coconut oil. The casserole still sticks a bit with the coconut oil; you can use whatever non-sticking method you prefer.
Next I grate one sweet potato using my food processor. You can use regular potatoes, too. I’ve done it both ways. I’ve even heard of people just putting pieces of bread on the bottom of the pan. Probably a yummy option for the non-gluten-free folk out there!
Spread the grated potato on the bottom of the casserole dish.
Coat the sweet potatoes with more coconut oil or your oil of choice. If you aren’t dairy-free, using butter is a great option!
If you’re an onion-nut like me, you can sprinkle some onion powder on the sweet potatoes.
Once the potatoes are coated and ready to go, pop them into an oven pre-heated to 450 degrees and cook them for 10 minutes.
While the sweet potatoes are in the oven, you’ll want to work on the egg and meat portion of the casserole. Cook some bacon or some sausage and get the eggs and other ingredients all ready. Sometimes (a lot of the time, actually) this part takes longer than 10 minutes so you might want to do some of it before grating the potatoes.
I’m kind of crazy about vegetables so I put A LOT into our casserole. This casserole had two grated zucchini, and chopped spinach, mushrooms, and onions. Sometimes I add carrots, too. You can have as many, or as few, vegetable ingredients as you like!
Next, add your eggs and mix. I use a lot of eggs in our casseroles. I think this casserole had 17. The number of eggs kind of varies depending on how many vegetables I’ve chopped to put in the casserole. Just use however many look good to you.
Add some seasoning. I usually add salt and pepper, but this time I added some fresh rosemary, too. I love rosemary. Also, for those who eat dairy, adding cheese is a fantastic idea. In this household we are not as sensitive to goat’s milk so if I have goat cheese on hand, I’ll sometimes add that!
Once your potatoes are done, take them out of the oven and reduce the heat to 350. If you’ve made bacon, break the bacon into pieces and spread them over the sweet potatoes. If you made sausage, do pretty much the same the same thing. I’ve used both bacon and sausage with the casserole and both are delicious. I think I might prefer bacon just slightly, but I love both.
Then pour the egg mixture over the potatoes and meat. Pop the whole thing in the oven for about 50 minutes. The cooking time really depends on your oven. Just make sure to check your eggs to see when they’re done.
Mmmm! Just looking at this makes my mouth water. It may not look super-appetizing, but I know what it tastes like and that makes me hungry!
I love this dish because I love the balance of eggs, bacon (or sausage) and sweet potato. If you use coconut oil, it adds a touch more sweetness that I think is really nice as well. I also love that it has some veggies in it, too. No matter how you make it, you’ll love just warming a little up in the morning, rather than making a whole breakfast each day. Enjoy!
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