Thursday, August 25, 2011

Breakfast Casserole

This is an easy, make ahead, breakfast dish that I do when we have something early in the morning to get to. I can throw it together in no time as I'm making dinner, cook it while dinner is in the oven, and reheat slices in the morning as we head out the door. It is a great way to get good protein, veggies and fat in us without a lot of effort on those hectic mornings. I will even pack slices in the small cooler pack in my diaper bag for the kids to snack on while we are out. Easy, nutritious and delicious.

Breakfast Casserole
1 lb sausage
1 Medium Zucchini
Coconut Oil (sauteing zucchini)
7 eggs
1/4 C Coconut Milk
2 Tbsp Dill Weed
(2)1/2 tsp salt
(2)1 tsp onion powder
Cheddar Cheese (optional)

Preheat oven to 350. Form sausage into bottom of a casserole dish. Place sausage into oven and cook for 20-25 minutes, till almost cooked through.  While sausage is in the oven, shred zucchini and saute in coconut oil with salt and onion powder. 
Once cooked, and slilghtly browned, remove from heat. In a large bowl, crack eggs and mix in remaining spices and coconut milk. 
Once sausage is cooked, spread zucchini over it and pour egg mixture on top. Return casserole to oven for an additional 20 minutes  or until eggs are cooked through.
If you are using the cheese, place it on when there are 5 minutes remaining. Remove and serve hot, or if making ahead, allow to cool and then place in the refridgerator.


  1. This is wonderful... its as if the zucchini does something magical to it.

    1. Thanks, Andrea! I totally agree... this is still my go-to breakfast dish to make ahead!