Good Morning and Happy Wednesday!
It’s Wednesday, right? Now that we’re in the middle of Week Eight since New York City mandated a quarantine, I’ve really just been tracking my days with yesterday, today, and tomorrow. (Ya feel me?)
We’ve had our fair share of celebrations during this time, too. Skyler turned two, my brother had a birthday, my birthday soon followed, my mom’s birthday was just a few days ago, and my sister’s birthday is coming up next week! It’s definitely a different way of celebrating this year (all virtual hugs and parties), and we’re navigating through it the best that we know how.
Also, Mother’s Day is coming up this weekend! While I would normally request something like a massage and/or getting my nails done as a present, we’ll still be on lockdown this year. I can save those requests for later, and for now, I’m planning to enjoy the day with my boys and some video chats with family. (Isn’t this what we do every day now? #quarantinechronicles)
Anyways, today I’m here to share a recipe that you can pre-make or pass on to someone who might want to make breakfast a little easier for everyone coming up. This would be perfect for meal prepping, Christmas Morning, Mother’s Day, or if you happened to have people staying with you. (Remember those days?)
This breakfast casserole is extremely adaptable, and you can substitute many things to make it exactly how you like. Below is one of my favorite combos!
I included “hearty” in the title because it is very filling. Scott brought home the jumbo-sized eggs from the market, and a slice reminds me of a sampler that includes the breakfast potatoes and bacon.
I prefer to use sweet potatoes and turkey bacon, and you leave both out, use regular potatoes, or substitute the meat for regular bacon, sausage, chicken sausage, turkey, or ham.
I always like to load my eggs up with veggies, and this casserole includes a good mix of them. I used half a red pepper, some broccoli, mushroom slices, and purple onion. You could include things like spinach, kale, green peppers, or whatever you think you’d like to dive into in the mornings.
Personally, I was getting creative with the ingredients that weren’t going to last much longer in our refrigerator, and I really love how it all turned out!
By no means do I consider this to be a food blog, and I think photographing casseroles to make them look good is one of the hardest things that I’ve tried to do here!
That said, I hope the pictures at least show the heartiness and give you the inspiration to go for a breakfast casserole if you’re looking for something to make ahead and please your family.
The instructions are pretty easy, which is another reason why I’m on a casserole kick right now. They require simple prep and make enough food (without additional cooking clean up!) to get you through a few days. Yes please!
Basically, you cook any meat, wash and prep the vegetables, whisk the eggs with a few seasonings, layer it all up in a baking dish, and cook.
I included a good amount of cheese, since my family is obsessed with it. If you’re looking to lighten it up even more, skip the layer of cheese in the middle (and reduce the serving to 1/2 cup to sprinkle on top), use egg whites (3 cups egg white liquid equals 12 regular eggs), and leave out the potatoes.
But again, I used sweet potatoes — er, a large Japanese sweet potato, since that’s the only version my local grocery store had in stock — which are always welcomed in my recipes. I would totally buy and use the pre-cut sweet potato cubes if I saw them!
(you can save, pin, or print this recipe by right clicking the photo above!)
I would love to know if you gave this recipe a try, and if so, please include any substitutions in the comments below. I have a feeling that I’ll be making and re-making this one for years to come.