Hearty Breakfast Casserole

by lydia on October 24, 2011

Years ago I was, eh hem, subscribed to ‘Cooking Light’ magazine. Yes indeed I was, probably ’cause it was the trend of the day! Still to this day I have pages I saved with recipes that I thought looked good or recipes that became my tried and true standbys. Now, of course, I never used egg replacer or skim milk in any of my cooking, I just never went there. One of my most favorite recipes was a breakfast casserole I found in an old issue. I’ll still have it in my binder and refer to it often as a base for my own homemade breakfast casseroles. So I decided to finally rewrite the recipe and actually have my version so I can ditch the low fat one.

So here it is folks, one of the simplest ways to feed a crowd a good hearty breakfast. It’s pretty simple to whip up and the variations are endless – it’s really just the same as a quiche, but without a crust and in a casserole dish. I like to make more than one at a time and freeze one for future meals. (it’s always nice when you don’t know what’s for breakfast or dinner to remember that you have a casserole stashed away).

Hearty Breakfast Casserole
Recipe type: Breakfast
  • 2 cups raw cream or whole milk, even sour cream would work
  • 8 pastured eggs
  • ½ - 1 lb. bulk pastured turkey, pork or beef sausage or bacon or chopped ham
  • 3 cups cooked veggies (such as onions, peppers, roasted potatoes or whatever you like - or if you are not gluten-free, use 3 cups torn day-old sourdough bread chunks)
  • 1-2 cups shredded cheese
  • 1 Tbsp. dijon mustard
  • 2 teaspoons parsley flakes
  • Sea salt and pepper to taste
  1. Preheat oven to 350 degrees.
  2. Butter a 9x13 inch pan.
  3. Cook sausage or meat.
  4. Combine with remaining ingredients, and then pour into prepared dish.
  5. Bake for 45 minutes.

(Photo credit – I didn’t get a picture of my own the last time I made it – we just eat it up too fast! But this one has the sourdough bread and mine is usually loaded with meat and veggies!)

The cost of this casserole is about $7-10 depending on what you use – this could feed my family of 5 two meals. This post contributed to Hearth and Soul Blog Hop.



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April@The 21st Century Housewife October 25, 2011 at 9:09 am

Your breakfast casserole sounds delicious, and I like the idea of making two and freezing one too! I love how flexible this recipe is, and it’s really nutritious too. Thank you for sharing it with the Hearth and Soul hop.

Carol J. Alexander October 25, 2011 at 9:37 am

Visiting from Hearth and Soul Hop. Sounds delish. Love the potato option. Another variation would be to substitute the meat with lentils.

Katie@Mexican Wildflower October 25, 2011 at 5:49 pm

Sounds amazing!!

Alea Milham November 1, 2011 at 3:20 am

Your breakfast casserole sounds hearty and delicious! I had something similiar at a brunch and never got the recipe, but I have often thought of it. I’m looking forward to making this. Thanks for sharing with the Hearth and Soul Hop.

lydia November 5, 2011 at 6:14 pm

Hi Alea! I am pretty sure you WILL enjoy it!

diana October 22, 2012 at 8:48 am

Love the freezer option. What temp. and how long would you cook it from frozen? Thanks!

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