Casseroles and frittatas (quiche without the gluten and crust) are my breakfast saviors. They go great with a breakfast meatloaf or stand alone.
You can add cheese (if you eat dairy) or a sauce or pesto before or after you cook them… You can add or change veggies… add proteins… add fats… slice tomato or avocado on top (if you eat those)…. the options are ENDLESS.
Here is a basic breakfast casserole to get you started. Add sauces, veggies, and toppings (afterwards) to your heart’s content.
Print Recipe Easy Breakfast Casserole
For 1 person, use a small to medium sized glass baking pan.
For 2 people, use a large glass baking pan.
With these sizes, you'll have breakfast DONE for the whole week. Just warm, eat, and go. This recipe is written for 2 people using a large pan.
Pre-heat the over to 375 degrees.
Grease your pan with Kerrygold butter or coconut oil.
After the pan is greased, spread the greens along the bottom of the pan evenly. Add any other ingredients you desire at this phase.
In a large bowl, whisk eggs and pesto together.
Pour the eggs evenly over the greens (and toppings) in the pan.
Put the pan in the over and bake for 45 minutes or until eggs are cooked through.