Modern humans are funny when it comes to breakfast.
Sure, we’ll grudgingly admit that “most important meal of the day” stuff. But our actions say otherwise: we spend the least amount of time preparing it, the least amount consuming it (twelve minutes, on average), and for the most part, begrudge slowing down to give it much thought.
We eschew thoughtful selection of nutrient-filled ingredients in favor of the quick, the ready-made, the pre-packaged. Pop a couple of slices of bread in the toaster and call it good. Pour some milk over a bowl of sugar-laden cereal and wolf it down. Or even (gasp!) whip up a quick meal replacement shake (blended skim milk powder, fructose, and chemicals – yum!) and go. After all, we have “important things to do”, right?
(The fact that our morning meal leaves us catastrophically under-fueled and over-toxified to do those important things doesn’t register, I guess. Anyway, that’s what energy drinks and caffeine are for, right? 😮 )
Listen, we’re not going to try to convince you to slow down and prepare a proper morning feast every morning. It sounds nice, but modern life says otherwise; we get that. But we will give you a recipe that, prepared in advance—on a lazy Sunday afternoon, for example—will provide you with days worth of breakfasts that serve up in minutes and will give you an actual nutritional boost (since it’s made from, you know… real food).
Once you taste this casserole (and feel what a real power breakfast feels like) we have a feeling your sad little toasted slices of wheat are never going to see your fast-breaking plates again. Thirty minutes of cooking for days worth of easily-served, nutrition-packed breakfasts to fuel your mornings? Sounds like good time investment to us.
Give it a try!
Breakfast Sausage Casserole
Active Time: 25-30 mins
Total Time: 55 mins
Makes 8 Servings
- 1.5 Pounds Breakfast Sausage, bulk or uncased
- 12 Eggs, beaten
- 1 Head Broccoli, stems removed, florets finely chopped
- 2 Carrots, chopped
- 1/2 Cup Parsley, finely chopped
- 2 Cups Greens (Spinach, Kale, etc), roughly chopped
- 1 Bunch Green Onions, tops only, chopped
- 1/2 Pint Cherry or Grape Tomatoes
- Bacon Grease or Butter
- Salt and Pepper
- Preheat oven to 400. Grease a 9×12 pan with either bacon grease or butter.
- Brown meat over medium heat and break into large crumbles. Pour meat into the 9×12, and return the pan to the stove.
- Increase to medium high heat, add 1/2 tbsp of bacon grease, and allow to heat 30 seconds.
- Add onions. Caramelize, stirring occasionally, 7-8 minutes.
- Add carrots, soften for 2-3 minutes.
- Add broccoli, soften 1-2 minutes.
- Remove from heat, and stir in greens to wilt. Season veggies with salt and pepper.
- Pour veggies into 9×12. Add green onions and parsley. Mix in with meat and spread mixture evenly across the pan.
- Pour eggs over the mixture starting around the edges and corners of the pan to insure even coverage. (It’ll work its way to the center easier than it will work its way to the corners.)
- Stud the top of the casserole with whole grape tomatoes. Season with salt and pepper.
- Bake 25-30 minutes, until eggs are set in the middle. Serve immediately, or allow to cool completely, cover and put in the fridge and enjoy for days!
This is a super adaptable recipe, which is great, because it’s an easy make-ahead breakfast. You just want to use approximately the same ratio of meat/eggs/veggies, and you can keep this casserole from getting boring.
Italian w/ Sun dried Tomatoes: Sub in Italian sausage and 3/4 cup of chopped sun dried tomatoes. Try asparagus instead of broccoli. Use arugula for the greens. Throw in some basil.
Viva Mexico!: Use chorizo and cilantro. Sub broccoli for some green peppers. Throw in some pickled jalapenos. Serve with avocado and salsa.
Other meats: Who said you have to stick with sausage? Shred up some chicken or throw in some pulled pork! And of course, let’s not forget… BACON!!
Seriously, the possibilities are endless. Let us know what variations you come up with in the comments below!