They say breakfast is the most important meal of the day. I don’t argue that, but I mostly just think it’s the hardest. Sometimes I wake up instantaneously starving while other mornings become lunch time without a tummy grumble. I don’t usually have time for a big warm meal but oooohh boy that’s what I want most days! And then there’s the challenge of making it a healthy balanced meal that will whisk you off to a beautifully productive day. Argh. The struggle is real.
Meet the bomb.com breakfast casserole! It’s hearty, healthy, flexible and deliciously fantastic. Even better is that it’s easy to make and perfect for portioning out to make the entire week fly by with success and satisfaction!
PREP YOUR BASE
I had 2 medium sweet potatoes on hand which made a perfect base for this layered delight. Slice the sweet potato into rounds and toss the ends so that you have only even flat slices – thickness depends on how long you want them to cook and how substantial you want this layer. Mine were about 1/4 inch or a tiny bit smaller.
Lay the rounds on a baking sheet covered with foil, non-stick spray and salt – salt goes down on top of the non-stick spray, under the sweet potatoes. Salt and pepper the top of the rounds and bake for about 15-20 minutes at 375 degrees. Flip the rounds and continue baking for another 15ish minutes. They’re done when you can easily poke them with a fork and each side has a golden brown glow.
MIX YOUR FILLING
The filling is the fun part. Make different combinations to create your perfect breakfast casserole. My breakfast casserole was turkey sausage, spinach, mixed shredded cheese, garlic, salt, pepper, chili powder and basil. Next time I’ll probably mix it up with tofu, mushrooms and kale. Make a southwest style casserole with bell peppers, onions, chili peppers, mushrooms and sausage. Create a vegetarian delight with asparagus, spinach, mushrooms, onions and more!
Mix all your goodies together and get ready to layer!
LAYER IT UP
Lay the cooked sweet potato rounds on the bottom of the baking dish (with non-stick sprayed on the pan). On top of that, make an even layer of the filling. Make sure all meat that goes in is already cooked. Fresh herbs make a huge difference as well.
FILL WITH THE EGG MIX
I used cartons of egg beaters (larger container) and egg whites (smaller container) for my breakfast casserole. Feel free to use real eggs – I’ve made quiches and casseroles both ways and I just went with the store bought cartons for convenience and clean-up sake. The ratio I use is 1 cup egg – 1/2 cup egg white – 1/2 cup 1% or fat free milk. After I made that amount, I wanted a little more to cover the filling so I added another 1/2 cup egg – 1/4 cup egg white – 1/4 cup 1% or fat free milk.
Total mixture to cover all the filling =
1 1/2 cups eggs + 3/4 cup egg whites + 3/4 cup 1% milk.
Bake at 375-400 degrees until you can get a clean poke through the center of the casserole and the top is golden brown. Mine took approximately 40 minutes at 400 degrees.
ENJOY THE SATISFYING TASTE OF SUCCESS
My pan produced 8 evenly sized slices. Knowing my boyfriend Blake would likely want to add the calories into MyFitnessPal, I gave him all the items and quantities to log in the recipe. The results were approximately 300 calories a portion – that’s AWESOME!!
Three portions were enjoyed for dinner that night and the rest got individually packaged for each day of the coming week. Not surprisingly, the week turned out to be totally ballistic as usual. Busy mornings running out of the house were made phenomenally better by this bomb.com breakfast that was warm and ready to eat after 1 minute in the microwave at work.
To a better breakfast,