Updated Make-Ahead Breakfast Casserole

The weekend is over, and a new WHOLE30 week is before us. Hubs is returning to work, and that means I need to prepare something he can take for breakfast each day. While he says that he really enjoyed my first make-ahead casserole, Hubs requested I make another this week with a few modifications. I’m posting the revised and updated version as a separate post because the tweaks make it sufficiently distinct, and Hubs says “better.”

As I stated in the original post, this casserole is really versatile. Serve it as simple and elegant brunch dish, as a light lunch along side a salad or take it along to pot-luck type social function (you’ll be guaranteed a complete protein, some healthy fats and carbs). I personally love this casserole anytime of day and prefer mine served with a dollop of guacamole. The creamy, tangy goodness of the guacamole really helps to expedite the sense of satiation; while the healthy fat provides an extra dose of satiety to get you through the morning (or rest of your day or evening) without energy crashes or cravings. For more on the intricacies of satiety and satiation, be sure to check out It Starts with Food (pay particular attention to chapter 4). The science-y information provided is easy to understand and will help you get through the tough early-middle days of a #WHOLE30.

What’s New:
•Per Hubs’ request, I decreased the amount of potatoes by half because he felt the original version was a bit spud-heavy.
•He also requested “more eggs” so I added a half cup of pure egg whites for more eggy flavor and to really ‘up’ the protein content.
•I used to heartier meat this go-round which Hubs reports imparted greater flavor.

What’s the Same:
•I still used leftover meat, in this case ~8 oz. grilled beef/bison burgers. I really prefer poultry in the casserole, but my family prefers red meat.
•I wanted to keep the spinach and red peppers because I believe the extra fiber and nutrients are important
•The seasonings and preparation remain essentially unchanged from the original entry found here: Original Breakfast Casserole

Ingredients:
•8 extra large organic eggs
•1/2 cup liquid egg whites
•8 oz. leftover (cooked) beef, crumbled
•1/2 pkg. ready-to-cook hash browns (plain shredded potatoes)
•1 red pepper, seeded, diced
•10 oz. frozen chopped spinach, defrosted and well drained
•1 tsp. salt
•1 tsp. Dijon mustard
•1 tsp. hot sauce

Process:
1. Toss hash brown potatoes with salt and place in microwave-safe bowl. Microwave on HIGH for 5-7 minutes (depending on size/power of your microwave).
2. Preheat oven to 400 degrees (Fahrenheit), and spray an 8X8″ baking dish with coconut oil spray.
3. Whisk eggs and egg whites together in large mixing bowl.
4. Fold in meats, vegetables (including potatoes) and remaining seasonings. Stir well to combine.
5. Pour into prepared baking dish. Cover dish with foil, and then carefully place into the hot oven.
6. Bake 55 minutes. Remove from oven and carefully remove foil to test for doneness (a knife inserted in the middle of the casserole should come out clean).
7. Allow casserole to cool at least 20 minutes or overnight before serving.
Makes roughly 9 large servings.

Wisdom for the Day:
God destined us to be his adopted children through Jesus Christ because of his love. This was according to his goodwill and plan 6 and to honor his glorious grace that he has given to us freely through the Son whom he loves.
~Ephesians 1:5-6 (Common English Bible)
Read more here.

Resource of the Day:
12 Favorite WHOLE30 Recipes from The Kitchn