I really wanted to make a frittata this week. Like, really. I had visions of myself eating an egg pizza loaded with veggies and meat for breakfast all week long. It was going to be the highlight of my week… until I came home from the grocery store on prep day, got everything chopped / diced / whisked and promptly realized that I do not have a frittata pan. Whomp whomp whomp. What a fail. I was pretty upset.
After a few minutes spent kicking myself around the kitchen, I realized that all was not lost. Despite the fact that I lack the proper tools for fritatta-making, I was not lost in my pursuit of a egg breakfast loaded with veggies. I pulled out a baking dish, made a couple minor recipe adjustments and VOILA! now present you with a breakfast casserole fit for a king. Or queen. It turned out perfectly – I have been perfectly happy with this breakfast all week long, despite the fact that it’s a little too thick to be handled pizza-style (aka: eaten with your hands).
This recipe could easily be used to evacuate your fridge of any protein or veggies that might be on their way out in days to come. I found the only limitation to ingredients here to be the space I had in the baking dish. I panicked a little bit before the casserole was ready because I was afraid that the egg-t0-veggie ratio was a little too low. It wasn’t. I probably could have fit more. Will definitely cram more in (red peppers, sausage, grilled chicken, artichoke hearts, olives) next time.
Loaded Breakfast Casserole
Ingredients:
12 eggs
4 strips of bacon, cooked and crumbled (omit for Whole 30)
1/4 red onion, diced
1 small yellow squash, diced
10 oz. frozen spinach, thawed and drained of liquid
1/2 c. coconut milk
1 Tbsp. fresh herbs
1 Tbsp. garlic powder
1 tsp. dried oregano
Salt and pepper to taste
Method:
1) Preheat oven to 350 degrees. Spray a 9 x 9 inch baking dish with coconut oil and set aside.
2) Whisk eggs together in a large bowl with coconut milk, herbs and spices. Add vegetables, making sure everything is well-incorporated.
3) Pour egg mixture into baking dish and top with bacon crumbles (if using). Bake for 45 minutes, or until center of the casserole is firm.
Prep time: 10 minutes
Total time: 55 minutes
Serves: 8 people – delicious hot out of the oven or as leftovers!
