For the past year or more, Dave and I have stayed away from breakfast casseroles mainly because of how they made us feel. Minutes after finishing our plates, we became sluggish and wanted to crawl back into bed. Those casseroles were Standard American; loaded with refined starchy white potatoes, couldn't get enough of the potatoes!, not to mention the non-organic bacon, sausage, cheese, eggs... So one Saturday morning (when we didn't feel like our usual morning smoothies) I revisited our old friend, the breakfast casserole, cleaned it up and made it Healing Cuisine!
Fresh Breakfast Casserole
Makes 8 Servings
1 lb uncured turkey bacon, diced
1 Tbsp coconut oil
1 medium onion, chopped
8 free range eggs, lightly beaten
2 c shredded red skin new potatoes (leave the skin on to preserve the fiber and potassium!)
3 c organic spinach leaves, rinsed and spun dry
2 c shredded raw cheddar cheese
1 c organic cottage cheese
1 c shredded organic (raw if you can find it) swiss cheese
1.) Heat coconut oil in large skillet over Medium heat. Cook turkey bacon and onion until bacon is crisp; drain. In a bowl, fold together the remaining ingredients; stir in bacon mixture. Transfer to a coconut oil-greased 13x9" baking dish.
2.) Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting. SO GOOD! You could also throw in some shredded zucchini or asparagus, which I would have done had we had some in the fridge, add about 1 cup shredded.
Love this casserole. Very good.
ReplyDeleteLooks like a great recipe to start the day, say on a weekend when you have things to do, and it won't slow you down. Thanks muchly!
ReplyDeleteThis was amazing! I only used 2 whole eggs and 3 egg whites because I didn't have very much cheese on hand. I also used about 5 cups of spinach since it cooks down so much. It turned out delicious! I'll definitely make this again.
ReplyDeleteDo you think it would work well to prepare this in the dish the night before, refrigerate and bake in the morning?
ReplyDeleteHi Andrea, Yes! You can prepare this in advance and bake the next morning. It will need to bake a bit longer to account for the chilling process however. Cover with foil for the first 40 mins, then remove foil for the last 20 mins. Check the middle for doneness before removing from oven.
ReplyDeleteGreat, thank you. I'm preparing this now for my birthday breakfast tomorrow morning. I don't think we will eat it all. Do you think if I split it into two 8x8 pans that I could freeze the extra pan after it is baked? have you ever tried that?
ReplyDeleteI have not frozen it myself, but it should be fine to freeze it after baking. Just like quiches or other egg bakes. Great idea, Andrea! And happy birthday tomorrow! :)
ReplyDeleteThank you! I've spent most of today and yesterday making healthy b.day foods from the holiday ebook. I am also trying some things out for Thanksgiving. I made pumpkin muffins, the coconut savory rolls, pumpkin pie cheesecake, coconut flour brownies and this dish. wow, i'm tired and have washed a lot of dishes! I don't love the texture of coconut flour in baked goods, but I did like the rolls, they tasted kind of like the biscuits from red lobster, but w/o the cheese. thanks for all your hard work! I truly appreciate it.
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