• Tiffany

Family Dinner - Breakfast Casserole

We love breakfast (not necessarily for dinner but sometimes that works). Usually breakfast becomes quite a big deal in our house on the weekends. Holidays become an even bigger deal. For the day to day busy working schedule we wanted to find something that was easy, healthy, yummy and could be custom to each of us. Just a reminder I am the beady eyed vegetarian (no beef or pork) and David the true carnivore. I know how do you make breakfast without bacon. Believe me it can be done - not with turkey bacon but it can be done. Here is my recipe for a low carb beady eyed vegetarian breakfast casserole.


1 8 ounce package sliced mushrooms

1 red bell pepper

1 5 ounce package baby spinach

1 package Aidells Italian Style Chicken Sausage

1 tsp red pepper flakes

1 tsp Nature's Seasons Seasoning Blend

12 eggs

1/2 cup unsweetened almond milk

1/4 cup shredded pizza blend cheese

Salt and pepper


Preheat your oven to 400 degrees. Medium dice mushrooms, red bell pepper, baby spinach and chicken sausage. Heat olive oil in a large sauté pan. Add all diced ingredients, red pepper flakes and Nature's Seasoning to the pan. Sauté until the spinach is wilted and peppers are to the preferred consistency.

Let the mixture cool. While the mixture cools, crack all 12 eggs into a bowl. Add milk and salt and pepper to desired spice level. Use your Cuisinart Smart Stick Variable Speed Hand Blender with the whisk attachment to blend the eggs, milk, salt and pepper. We usually add more salt and pepper and Nature's Seasoning to both the vegetable mixture and the egg mixture. Don't be afraid of seasoning! Spray a 13" x 9" pan (we use glass) with vegetable spray. Add the sauté mixture to the dish and pat down so it is even. Pour the egg mixture over the veggies and chicken sausage. Shake the dish slightly to even everything out. Sprinkle the top with the cheese mixture. Put the casserole in your oven for about 20 - 30 minutes or until the edges start to brown. It might get bigger but don't worry it will shrink once you pull it out of the oven. Let it cool. Cut it into 6 pieces and put in containers for the week. When you are ready to eat put a section on a microwave safe dish and heat for 90 seconds.

​​Enjoy! I'll share the carnivore version of the casserole in a future post. Let me know if you have tried it! What did you do different? Let me know in the comments.

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