Recipe: So Many Eggs. So Many Veggies.

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!

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