Eggs save the day

We eat a lot of eggs in our house. I'm not a huge fan of sweet breakfast foods, so I prefer a breakfast of eggs and meat. Since going grain-free, we've started a sort of Saturday morning ritual where I make scrambled eggs for all three of us with whatever protein and veg is left in the fridge and needs to be used up. Last week it was canadian bacon, shredded american cheese, and roasted red pepper. This week, our odds and ends were kind of random: shredded chicken, cream cheese, spinach, and some left over homemade bbq sauce. They ended up making a mighty tasty scramble!

I like to find ways to make breakfasts ahead of time for the work week so that we can just pull them out of the freezer, pop them in our lunch bags, and head off to work. After adhering pretty strictly to some recipes, I decided to wing it a bit this week and make a breakfast casserole from scratch. I built the recipe around the veggies and cheese I had on hand, but you could substitute other items for the sweet onion, broccoli, and mozz.

Laura's Make and Freeze Breakfast Casserole

The "Crust"
1.5 large sweet potatoes, shredded
3/4 cup shredded mozzarella
1 tsp finely chopped fresh rosemary
1 tsp finely chopped fresh thyme
1 tsp finely chopped fresh oregano
1.5 tsps garlic powder
2 eggs
3/4 cup shredded mozz

The Filling
10 Eggs
1/4 cup of half and half
1 large sweet onion, chopped
1 head of broccoli, steamed and chopped
3 tbsps organic butter
salt and pepper to taste

- Preheat oven to 375
- Shred the sweet potato and then steam lightly or just put it in the microwave for 2 mins or so
- In a large mixing bowl, combine potatoes, egg, herbs, spices and cheese
- Grease a 9x13 pan and press the mixture into the bottom of the pan and slightly up the sides
- Bake for 20-30 minutes, until the center feels cooked through

- While crust is baking, melt butter in a large pan
- Add the onions, some salt and pepper and allow to cook until transparent
- Add the broccoli and saute until warmed
- Beat eggs and half and half until fluffy

- When crust is cooked, spread onion/broccoli mixture across the top of the crust, making sure it is distributed evenly
- Pour egg mixture over everything, also making sure it is spread all over the casserole
- Bake for another 20 minutes until eggs are cooked through.

I've cut this into 10 pieces, wrapped them individually, and frozen them for easy breakfasts to-go!