We began our WHOLE30 journey over a long weekend. But alas, all good things come to an end, and Hubs returns to work tomorrow. That means, we need to figure out what he can eat every morning for breakfast instead of his beloved Honey Nut Cheerios. The first few days, there been plenty of time to make leisurely brunch-style meals, but work week mornings are hectic and require advanced planning.
After hunting around for a while, I finally located this recipe from Gal on a Mission and used it as the basis for our casserole. I made a few modifications from Gal’s original recipe including: replacing the whole potatoes with ready-to-cook hash browns (which I also partially pre-cooked in the microwave before adding to the casserole); I used leftover turkey and roasted chicken instead of sausage; and I added chopped red bell pepper and spinach for extra nutrients and fiber. The result earned high praise from the Hubs. He says he enjoys having something hearty to start off his day and that it’s easy to pack up a second helping for a mid-afternoon snack. Best of all, he hasn’t once complained about missing those Cheerios!
NB: I have since revised this recipe at Hubs‘ request. You can find the updated recipe (which Hubs prefers) here. Now, weeks after we completed #WHOLE30, he still requests this casserole every Sunday for his weekday breakfast. It’s also a simple and elegant brunch dish as shown here with a side of asparagus, but the possibilities are endless. I personally love this casserole anytime of day (it makes a terrific light dinner entree) and prefer mine served with a dollop of guacamole. It’s creamy, tangy goodness helps expedite the sense of satiation; while the healthy fat provides an extra dose of satiety to get you through the morning! 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.
Make-Ahead Breakfast Casserole
•8 extra large organic eggs
•4 oz. leftover Turkey Tenderloin
•4 oz. leftover roasted chicken
•1 pkg. ready-to-cook hash browns (plain shredded potatoes)
•1 red pepper, seeded, diced
•10 oz. frozen chopped spinach, defrosted and squeezed of excess moisture
•1 tsp. salt
•1 tsp. Dijon mustard
•1 tsp. hot sauce
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 all eggs together in large mixing bowl.
4. Fold in meats, vegetables (including potatoes) and remaining seasonings. Stir well to combine.
5. Pour into prepare baking dish. Cover dish with foil, and then carefully place in the hot oven.
6. Bake 45 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.
Recommended Resources of the Day:
1. New Beauty Product Reviews & Awards
2. Meatified – Paleo, WHOLE30 & Autoimmune Healthy Recipes