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.

Cottage Cheese

Cottage cheese is a great source of protein, with 25g of protein in 1 cup. The store bought stuff is not very appetizing, so I avoided cottage cheese for years. Then, I realized I could easily make my own!

Ingredients:

1 gallon pasteurized milk (I’ve used whole or skim)

3/4 cup white vinegar

1-2 tsp salt, to taste

1/2 cup heavy cream (optional)

Directions:

Pour the milk into a large saucepan or stock pot and place over medium heat. Heat the milk to 120*F.

Remove from the heat and carefully pour in the vinegar. Stir slowly for 2 minutes. The curd will separate from the whey. Cover and let sit at room temperature approximately 30 minutes.

Pour the mixture into a colander lined with cheesecloth. Let drain for 5 minutes. Carefully rinse the curds under cold water until the curds have cooled. Squeeze as much moisture out of the curds as possible and transfer to a storage bowl. Add salt if you like.

To serve, stir in the heavy cream. If storing, place in a sealable container in the refrigerator. Add the heavy cream just prior to serving.

Vegetable Breakfast Hash

I like to make a big batch of this hash and keep it in the fridge for a quick breakfast or lunch. Top it with your favorite egg for extra protein.

Ingredients:

16 oz turkey sausage

1 large onion, diced

2 sweet potatoes, peeled and cubed

2 zucchini, cubed

1 red pepper, chopped

1 bag spinach

Directions:

Brown the sausage in a large pan over medium heat. Add onion and sweet potato and cook until softened. Add zucchini and cook until softened. Add spinach and cook until wilted.

Serve with egg on top.