Easy Basic Breakfast Casserole

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.

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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.
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Course Basics, Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Course Basics, Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Pre-heat the over to 375 degrees.
  2. Grease your pan with Kerrygold butter or coconut oil.
  3. After the pan is greased, spread the greens along the bottom of the pan evenly.Add any other ingredients you desire at this phase.
  4. In a large bowl, whisk eggs and pesto together.
  5. Pour the eggs evenly over the greens (and toppings) in the pan.
  6. Put the pan in the over and bake for 45 minutes or until eggs are cooked through.
Recipe Notes

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