The Best Breakfast Casserole
How to make a delicious breakfast casserole with simple ingredients.
Quick & Easy Breakfast Casserole
I absolutely love breakfast casseroles, frittatas, scrambles, you name it. What could be better than a one-pot breakfast dish with your favorite fillings? It’s easy, usually quick, and uses up anything in your fridge that needs to go. The best thing about them is that you can put almost anything inside them. Your favorite protein, vegetables, fresh herbs, and cheese, if you wish. This can be as healthy as you’d like it to be. You don’t even need to use potatoes or cheese if you don’t eat them, making this paleo or keto.
This is a great way to use up any vegetables or proteins in your fridge that may not have much life left. You can call it a sink casserole, if you will. Themes are great too – make it Mediterranean, Mexican, Italian, or even Indian in flavor.
The other great thing about this breakfast casserole is that you don’t necessarily need to follow the recipe. Use the base, which is eggs and potatoes, and get creative! These can be eaten for breakfast, lunch or dinner. Alongside a green salad, vegetables, bread, or protein can round this out to a complete meal, too. I usually just eat it alone.
Again, if you want to keep this recipe keto, omit the potatoes and add more eggs or vegetables. You can also keep the recipe paleo by leaving out the cheese. These breakfast casseroles really fit into any diet, except egg-free!
If you want miniature versions of these, check out my Breakfast Egg Muffins recipes. Here are two egg muffin recipes that are sure to make your mouth water:
- Stove top
- 1/2 bag frozen shredded hash browns
- 10 eggs
- 1/2 cup roasted red peppers chopped
- 1/4 onion chopped
- 2 cloves garlic minced
- 1 cup fresh spinach chopped
- 1/4 cup fresh herbs parsley, cilantro, basil, etc.
- 1/4 cup feta cheese
- 2 tbsp butter or olive oil
- salt & pepper
- Saute onions in butter in a large skillet over medium heat until translucent. Use a nonstick or ceramic coated pan to be sure the eggs and potatoes don't stick.
- Once the onions are translucent, add garlic and cook for 30 seconds or until fragrant.
- Add frozen hash browns and cook until potatoes are starting to brown, about 10-12 minutes.
- While potatoes are cooking, whisk together eggs, salt and pepper in a large mixing bowl.
- Add spinach to potatoes and stir.
- Add remaining fillings on top of potato mixture and combine. Reserve a tablespoon of fresh herbs for garnish. Protein options are a great addition to this, too.
- Pour egg mixture over potatoes and cover with a lid. Let cook for 7-9 minutes, or until egg mixture is almost set.
- Place skillet in the oven and broil on high for a few minutes until the middle is set. Watch closely to avoid burning.
- Remove from oven and let sit for 5-10 minutes before eating. Cut into slices and garnish with feta cheese and fresh herbs.
I would love to see and hear about your creative creations with this breakfast casserole. What do you usually put in yours?