Breakfast Casserole

Breakfast Casserole

1protein
0.5starch
1dairy
1vegetable
1condiment

If you've been struggling to meal prep breakfast, look no further. Our breakfast casserole recipe is packed with veggies, protein, and healthy starch to give you the morning boost you've been looking for!

icon1/6 of casserole
icon1 hour
Breakfast
Diverticulosis
Gluten Free
Diabetic Friendly
IBD
Ingredients
6 servings
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  • Olive oil
    1 tablespoon
  • Red bell pepper, sliced
    1 1/2 cup
  • Brown mushrooms, sliced
    1 1/2 cup
  • Eggs
    12 egg
  • Milk (any kind)
    2 cup
  • Salt
    2 teaspoon
  • Frozen shredded potatoes
    2 cups
  • Turkey bacon, chopped
    12 ounce
  • Cheese (any kind), shredded
    1/2 cup
  • Parsley, chopped
    1/4 cup
  • Scallions or chives
    1/4 cup
Directions
  • 1
    Preheat the oven to 350º F and grease a 9x13” baking dish with oil or spray.
  • 2
    Pour 1 tbsp olive oil into a large skillet and heat over medium for 1 minute. Add the bell pepper, mushrooms, and a pinch of salt and pepper. Cook until peppers are softened and mushrooms are tender. Set aside to cool briefly.
  • 3
    In a large bowl, whisk together eggs, milk, 2 teaspoons salt, and black pepper.
  • 4
    Add the remaining ingredients to the greased baking dish: shredded potatoes, bacon, cheese if using, parsley, and scallions. Add the cooked veggies and toss together with your hands.
  • 5
    Pour the egg mixture into the baking dish and cover it with aluminum foil. Place into the oven and bake for 35 minutes, then remove the foil and bake for 10 to 15 minutes more until the center is set and no longer runny.
  • 6
    Batch cooking note: This is great prepared a few days ahead and heated for breakfast throughout the week. It *could* be frozen but the texture may suffer after freezing.