Basic Breakfast Casserole
Breakfast seems to be a meal that people get tripped up on a lot while trying to improve their diets. The typical “easy” breakfast typically involves some kind of grain – a bagel, toast with jam, cereal (GOD I love cereal), pancakes, etc. Another excuse I hear often is that making a healthy breakfast (eggs, bacon, etc) takes too long in the morning. Totally get that, as I value every single second I have in the morning and don’t always feel like Chef Boyardee at 7AM.
Making a breakfast casserole at the beginning of the week is a great way to make sure you stay on track the entire week. You can easily bring a tupperware full of casserole to work and leave it there for the week, helping yourself to a piece every morning. Just don’t leave your tupperware on work by accident. I’ve only done that 2,456 times. Have you ever just thrown a tupperware container just because you don’t feel like washing it? Just asking for a friend.
This casserole is easy to whip up, keeps great throughout the week, and is very easy to customize. I call this the “basic” version, because you can throw in different veggies that you have on hand in your fridge, top it with salsa (perhaps peach salsa?!), add avocado at the end, etc. Limitless possibilities.
BASIC BREAKFAST CASSEROLE
1lb hot italian sausage
1 large sweet potato, shredded
10 eggs, whisked
1 T dried sage (fresh would be even better)
3 T Siracha or other hot sauce
1 tsp onion powder
1 tsp garlic powder
salt & pepper to taste
- Preheat the oven to 375 degrees.
- In a large skillet, cook the hot italian sausage until it is broken into pieces and cooked through.
- Shred your sweet potato via food processor’s shred attachment. This can also be done with a grater, but that just takes infinitely longer. Buy a food processor.
- If you read this blog, you know how much I hate dirtying unneeded mixing bowls. So I recommend cracking your 10 eggs directly into a baking dish and whisking them right in the baking dish.
- Add the sweet potato, sausage, hot sauce, and spices directly to the baking dish and mix thoroughly. I always use my hands.
- Cook for 30 minutes, or until the center of the casserole is firm, not runny.