I don’t know about you, but I like to sleep until the last possible moment in the morning. I’m talking hit the snooze button a few times kind of sleep. Maybe I should have given up my snooze button for Lent again this year…but hey, there is always next year, right?!
One thing that keeps me on track and well rested is batch cooking breakfast during the weekend. Whether it is boiling eggs on the weekend in preparation for the week, mixing up some greek yogurt, or making a breakfast casserole…breakfast is ready and waiting in my refrigerator. Here is a favorite breakfast casserole of mine and Mr. A’s.
The great thing about casseroles is you can mix and match any way you want. Don’t like these veggies? Throw in some you do like! Not a fan of turkey bacon? Try some breakfast ham instead. So many variations can be made. And I bet most of them are good…well except tuna…I don’t know if tuna would be good in a breakfast casserole! 🙂
In a large skillet, cook 6 strips of turkey bacon over high heat. Cook for ~3 minutes, then turn and continue cooking until crisp (~3 minutes). When the bacon is cooked through, transfer to a paper towel. In the same skillet you are going to cook the veggies. I like peppers and onions in my breakfast casserole, but like I said mix it up! Chop the veggies you are using and add to a skillet over medium heat. Saute until just getting tender and the color is bright and vibrant...about 3-4 minutes.
While the veggies are softening, whisk 6 eggs in a bowl with a dash of salt.
Roughly chop cooked bacon into bite size pieces. Add eggs, bacon, and veggies to a baking dish. Top with 2% shredded cheddar cheese. Bake on 350 degrees for 25 minutes. When it comes out of the oven, you will have a delicious breakfast all ready for the next morning. Just warm in the microwave before eating.
Enjoy that extra 10 minutes of sleep! Lauren :-)
Tags: bacon, bariatric recipes, breakfast, casserole, eggs, low carb breakfast