30 Minute: Breakfast Casserole
This recipe is prefect for a large crowd, meal prep for the week or just a slow weekend. It is super customizable and a great way to use what veggies you have left in your fridge before they go bad.
I started making this recipe when I attempted to recreate a Christmas casserole my mom used to make us every morning. When I went gluten-free I couldn’t add in the breadcrumbs and wanted to find a way to pack it full of veggies.
My first take was simply eggs, bacon and spinach, which was great but I knew I could do better. Over the years my quiche has evolved to include a small layer of hash browns, I find it add a base you don’t get with just eggs. I also frequently swap between sausage and bacon just depending on what is in my freezer and frequently experiment with what veggies I add but onions are always a must to add the right punch of flavor.
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Serves: 12
Ingredients
- 2 Cups Hashbrowns , Pre-cook
- 1 lb Sausage , Pre-cook
- 2 cups Spinach
- 1/3 cup Green Onion
- 1/4 cup Onion
- 10 Eggs
- 1/2 cup Egg Whites
- Ranch Seasoning , Trader Joe's
Method
- 1)
Preheat oven to 350
- 2)
While oven is pre-heating, cook hash browns and brown sausage
- 3)
Crack eggs into bowl and add veggies, seasoning and whisk to mix
- 4)
In a glass baking dish add layer of hash browns, then sausage and finally the egg mixture
- 5)
Bake at 350 for 30 minutes