I love it when a good casserole comes together. Especially at breakfast!
To be honest, I’ve actually tried to stay away from breakfast casserole recipes simply because they always seem to involve potatoes (or tater tots – ick), and lots of cheese or milk. Sounds good, but it doesn’t exactly work for a low carb eating plan or my allergies.
One thing I really wanted from a breakfast casserole was plenty of flavor. I don’t want a bland little quiche-style lump of glop on my plate. I want a flavorful piece of food that really feels like I had a good meal.
So bacon was, of course, ingredient #1 because it gives a crazy good amount of flavor. And just an aside, if you want a good clean and healthy bacon, Wellshire Farms No Sugar Bacon is fantastic! That’s not a sales pitch,I then proceeded with the same ingredients that often give soup a nice flavor, and it all sort of unfolded from there.
I know, comparing soup and a breakfast casserole probably doesn’t make it sound appetizing. But I promise you, it’s got plenty of flavor and is very filling for the most important meal of the day!
- 1 cup chopped asparagus
- ½ cup chopped mushrooms
- ½ cup finely sliced celery
- ¼ cup chopped yellow onions
- ½ lb. cooked bacon, chopped + any extra bacon grease left behind in the pan
- ½ tsp. dried thyme
- ¼ tsp. ground black pepper
- 10 whole, large eggs
- Preheat oven to 350 F.
- In a medium mixing bowl, combine all the ingredients, mixing well to evenly distribute the eggs.
- Pour the mixture into an oiled, 10x7 casserole dish.
- Bake for 50-60 minutes, or until the egg is completely cooked.
- Cool slightly and serve.
Nutrition Data According To MyFitnessPal.com
(Data may not be totally accurate.)