A mid-size breakfast casserole, Game Day snacks and V-day recipes
A mid-size breakfast casserole, Game Day snacks and V-day recipes
SO MUCH yum
Happy Saturday, friends! I meant to send out this easy, classic breakfast casserole recipe with you last weekend but never got to it since my youngest ended up with RSV that led to a five-day stay at Phoenix Children’s Hospital. Millie and I are back at home now and she’s doing so much better but it was definitely a long week with some scary moments and lots of tears from all of us.
Neither of my older kids had RSV as an infant and I never knew how quickly things could go downhill. Within 24 hours of Millie developing a cough, she was in the ICU and on high-flow oxygen. The team there was incredible. I’m so grateful for life-saving healthcare, along with friends and family who made life a little easier this week for Ian and I. From meal deliveries to school pick-ups/drop-offs for the older kids to making sure I had everything I needed at the hospital, and allll the prayers for our sweet girl, we are feeling so blessed to have our little “village,” both near and far.
A classic breakfast casserole
I make a version of this breakfast casserole every so often and while it’s not anything groundbreaking, I do like the fact that it’s on the smaller side. I call it a “mid-size” breakfast casserole- perfect for a small family or meal prep.
The recipe calls for about half the number of eggs as a traditional breakfast casserole, and I’d compare the size of it to a quiche.
My kids love the combination of a classic breakfast — bacon or sausage with eggs and cheese— but you can change up the flavors quite easily. Some of my favorite breakfast casserole ingredients include chopped, pre-cooked ham, roasted red pepper, diced jalapeños and caramelized onions. Pepper jack cheese adds a nice amount of heat and flavor, too. Feel free to riff however you like!
The best thing about this recipe? It’s so versatile and there are so many opportunities for time-saving shortcuts, which I’m including in the notes. The ingredient list is also pretty short and the only active prep time required is the time it takes to chop an onion, brown the sausage and mix everything together (so about 15 minutes).
“Mid-size” Breakfast Casserole (Low Carb, High Protein)
Ingredients
1 tablespoon avocado oil
1/2 cup diced onion, any variety
8-10 ounces breakfast sausage
7 eggs
1/2 cup heavy cream
1/4 teaspoon ground cayenne
1/4 teaspoon smoked paprika
1/2 teaspoon fine sea salt
1/2 teaspoon freshly-ground pepper
1/2 cup shredded cheese of choice (cheddar, white cheddar, Pepper Jack, Monterrey Jack, etc.)
1/4 cup Parmesan cheese (optional- for topping)
Instructions
Preheat the oven to 350°F. Lightly coat an 8x8 baking dish (or similar size) with a bit of avocado oil (I use an avocado oil spray but butter also works too).
In a large skillet over medium-high heat, add 1 tablespoon of avocado oil. When it glistens, add the diced onion and breakfast sausage. Use a spatula to break up the sausage and cook for about 5-8 minutes or until the sausage is browned.
Transfer the sausage and onion mixture to the baking dish and spread it in an even layer.
Add the eggs, cream, cayenne, salt and pepper to a large mixing bowl. Whisk well. Mix in a 1/2 cup of shredded cheese.
Pour the egg mixture into the baking dish. Top with grated Parmesan cheese (or more cheese of choice).
Bake the casserole for 23-28 minutes or until the edges are set (it’s okay if the center jiggles slightly). Remove from the oven and let it rest for 5-10 minutes before serving. Serve with red pepper flakes or hot sauce of choice (optional).
Recipe notes
This recipe is a great way to use up any leftover, pre-cooked veggies (e.g. caramelized onions, sautéed zucchini, etc.).
For extra flavor without a lot of extra time, reach for store-bought jarred add-ins like roasted red peppers, diced jalapeños or even some chopped artichokes.
You can use pre-cooked ham instead of breakfast sausage if you’d like to cut down on the cooking time. You’ll just cook the diced onion for a few minutes by itself to soften.
For egg muffins: Pour the casserole mixture into a muffin tin (lined with parchment paper or use a silicone muffin pan). Bake at 350°F for 16-19 minutes (you can check out more egg muffin instructions in my Smoked Salmon and Dill egg bites recipe!).
For a dairy-free version: Substitute the heavy cream for unsweetened macadamia milk, leave out the cheese, and add 1 extra egg. You can also omit the cream entirely- it helps create a fluffier texture but it’s not completely necessary.
Game Day snacks!
Do you have Super Bowl plans tomorrow? We’re heading to a friend’s Taylor Swift-themed Super Bowl party and I’ve been enjoying Caro Chambers’ reels featuring Swifty-themed apps this past week (I may attempt this Parmesan and Everything Bagel fried brie tomorrow and swap in low-carb breadcrumbs for Panko).
I also can’t help myself when it comes to this keto spinach dip. It’s my go-to for any kind of gathering and I’ve lately been enjoying an extra spicy version with Pepper Jack cheese and extra jalapeños or roasted poblanos.
And a classic guacamole (I like this recipe from Savor the Best) is always a great option if you want something fresh and easy.
Here are a few other ideas from the blog for your Super Bowl Sunday!
Savory Whipped Cottage Cheese Dip with fried shallot topping
Crispy Keto Chicken Wings (especially with this garlic parm wing sauce!)
What’s on your Valentine’s Day menu?
If you’re looking for some V-day recipe inspiration (reminder: it’s this Wednesday!), I’ve got a few for you! From sugar-free desserts to main course dishes, there are so many ways to celebrate with a cozy date night in.
As always, there’s so much more over on the blog. I hope you have a great weekend filled with delicious things!
Abby