Healthy Breakfast Casserole Recipe

My toddler is starting to eat what we eat at every meal so I’ve been on a serious casserole kick lately. Casseroles are so easy to make for family meals, are great for leftovers, and, if done right, can also be very healthy. That’s why I was excited to try out this Healthy Breakfast Casserole dish – perfect for the whole family!

healthy breakfast casserole

I actually made this dish for dinner because sometimes we like to mix it up and eat breakfast for dinner (we be cray!)

I’m a sucker for crescent rolls, so this was a must as the base of the casserole.

healthy breakfast casserole

 

I also try to hide include as many veggies as I can in any meal I give my toddler, so i packed my egg mixture full of zucchini and spinach.

healthy breakfast casserole

I bought all of my ingredients at Whole Foods Market and opted for organic options to make this breakfast casserole as healthy as possible for my family. Hope you enjoy!

healthy breakfast casserole

Ingredients:

  • 12 Organic Eggs
  • 6-8 Pieces Turkey Bacon (or Sausage) – without nitrates
  • 1 Bag Frozen Shredded Organic Hashbrowns
  • 1 Can Crescent Roll Dough
  • Shredded Cheddar Cheese
  • Veggies of your choosing (spinach, mushrooms, zucchini, broccoli, etc.)
  • Salt and Pepper to taste

Directions:

  • Pre-heat oven to 350 degrees
  • Bake or Fry Bacon (or sausage) until done and set aside to cool
  • Spray baking dish with non-stick olive oil spray
  • Place all Crescent Roll Dough on bottom of baking dish
  • Evenly place the frozen shredded hash browns on top of the crescent roll dough
  • Beat 12 eggs together then add your veggies and salt/pepper to egg mixture
  • Pour egg mixture evenly on top of shredded hash browns
  • Place in oven and cook for 45 minutes (or until egg is cooked through)
  • Take out of oven, add shredded cheese evenly across the top
  • Place back in oven until cheese has melted and casserole is bubbly
  • Enjoy with freshly diced avocados on top and/or salsa!

Enjoy!

 

The Dish: Chicken, Mozzarella, Tomato & Basil

Now that I’m officially on maternity leave and have some extra time, I’ve decided to start cooking new, healthy meals every night. I’m a huge fan of mozzarella cheese, tomato and basil anything, so this chicken dish was very appealing – not to mention easy for this rookie chef!

Ingredients:
– 2 Organic Boneless, Skinless Chicken Breasts
– Mozzarella Cheese – enough slices to cover the chicken breasts
– Handful of Cherry Tomatoes, halved
– 1/2 Red Onion, chopped
– 3 Garlic Cloves, minced
– 1 Bunch of Basil, chopped
– 1 Tbl Olive Oil
– 2 tsp Balsamic Vinegar

Directions:

  • Pre-heat oven to 375 degrees.
  • Chop tomatoes, onions and basil and add to a mixing bowl:

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  • Mix vegetables with olive oil, balsamic and minced garlic (I buy the pre-minced garlic from Sprouts):

Combine vegetables and mix

  • Brown chicken breasts in skillet on the stove top, adding salt and pepper to each side
  • Place browned chicken breasts in Pyrex dish and place mozzarella cheese on top:

chicken dish

  • Add tomatoes, basil, onions, garlic and oils mixture on top, place in oven and bake for about 30 minutes or until chicken is cooked:

chicken mozzarella recipe

  • Dinner is ready! Bon Appetite!

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The Dish: Spaghetti Squash

With a baby on the way, I’m trying to up my cooking game by experimenting with new recipes. I’ve never been a “natural” in the kitchen, so when I actually make anything that seems half-way edible, it’s a huge accomplishment for me! This one was actually good (and healthy)!

Ingredients:

– 1 Spaghetti Squash, halved and seeded
– 2 Tbl Olive Oil
– 2 Cloves Garlic, Minced
– 1 White Onion, Chopped
– 3 Tbl Fresh Basil, Chopped
– Handful of Cherry Tomatoes, halved
– Freshly Grated Parmesan Cheese
– 1/2 Block of Firm Tofu, Cubed (optional or feel free to add any other protein)

Directions:

1. Preheat oven to 350 degrees and cut spaghetti squash in half, lengthwise. (This was the most difficult part of the whole recipe for me because the spaghetti squash is so hard to cut! I ended up getting my knife wedged into the vegetable and slamming it down on the counter – voila – it worked and I felt like a samurai gangster!) Scoop out the seeds (an ice cream scooper works like a charm).

Spaghetti Squash

2. Place halved spaghetti squash face down on baking sheet and put in the oven for 30 minutes.

spaghetti squash

3. Chop onions and mince garlic (or if you’re like me, buy it already minced) and sauté over medium-low heat with olive oil.

spaghetti squash recipe

4. This is the optional step: I always want to add some sort of protein to my meals, so I opted for tofu but feel free to add any type of protein your heart desires. Sauté tofu and olive oil, salt and pepper in a skillet.

5. Chop tomatoes and basil and shred fresh parmesan cheese.

spaghetti squash recipe

6. When Spaghetti Squash is ready, remove from oven and let cool for a few minutes before grabbing a fork and beginning to scrape out the pulp.

7. Combine stringy spaghetti squash, tofu, sautéed onions, garlic, and chopped tomatoes and basil in one big bowl.

spaghetti squash recipe

8. Dish out on a plate and top with the freshly grated parmesan cheese.

spaghetti squash recipe

Bon appetite!

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