Omelette Bake

This make ahead breakfast casserole makes life easier in the mornings! A protein packed breakfast is waiting for you. This could be made in muffin tins for individual servings to take and eat on the go.

Customize your omelette bake and add your favorite proteins, cheeses, and vegetables.

Ingredients:

8 eggs

8oz breakfast sausage

2 russet potatoes, peeled and chopped

1 medium onion, chopped

1 medium red bell pepper, chopped

6oz bag spinach

Cooking spray

Directions:

Preheat oven to 350*.  Grease 9×13 in baking dish with cooking spray. Set aside.

Heat large saute pan over medium heat. Add sausage and break apart with wooden spoon. Cook sausage until it is no longer pink.

Add onion, pepper, and potatoes to sausage mixture. Cook until softened. Add bag of spinach and let wilt.  Transfer sausage and vegetable mixture to baking dish.

In a large bowl, crack eggs. Whisk until combined. Add 1/2 cup water to eggs. Pour eggs over sausage and vegetable mixture. Add cheese, if desired.

Bake at 350* for approximately 30 minutes, until eggs are set.

Brussels Sprouts Breakfast Hash

I’m a big fan of make ahead meals, especially meals that contain loads of vegetables! This hash makes a great breakfast topped with an egg, or could be a nutrient-dense side with pork.

Ingredients:

5 slices of bacon, chopped

2 sweet potatoes, peeled and cubed

16 oz Brussels sprouts, shredded

1 onion, diced

1 apple, diced

2-4 cloves of garlic, minced

1 Tbsp maple syrup

1/2 tsp sriracha (optional)

Salt and pepper to taste

Directions: 

Brown bacon in a large sauté pan over medium heat. Once the bacon has rendered the fat out, add sweet potatoes and cover. Cook 5-10 minutes until potatoes soften.

Remove cover from pan. Add onion, apple, and garlic. Cook until onions are translucent. NOTE: you made need to add olive oil if the pan is dry.

Add Brussels sprouts to pan and cook until wilted and potatoes and onions have started to caramelize.

Add maple syrup and sriracha. Salt and pepper as desired.

Breakfast Tacos

Leftovers and random bits in the fridge combine to make a fast, tasty breakfast.

Ingredients:

2 corn tortillas

2 eggs

1 handful spinach

2 Tbsp salsa

1/2 tomato, diced

1/2 avocado, diced

1-2 Tbsp queso fresco, crumbled

Olive oil

Salt & pepper, to taste

Directions:

Heat olive oil in skillet over medium heat. Add spinach and let cook down. Add eggs and scramble.

Top corn tortillas with eggs, salsa, tomato, avocado, and queso fresco.