The temps the last few days here in Austin have been cooler – yesterday we didn’t get above 65 degrees outside. Some rain moved in with a cool front and we actually were able to have the windows open yesterday. It’s been a tough week for me I’ve been battling some severe anxiety attacks but thanks to a very supportive boyfriend and a bit of time I’m much better now.
Today we’re making a breakfast casserole that we’ve made several times when traveling. I’ll be uploading pics of the casserole in progress as well as the finished result. The recipe is my adaptation on a low carb breakfast I saw online.
- 1 lb ham/bacon/sausage or any combination thereof
- 1 to 2 bell peppers any color works
- 1 onion
- Mushrooms
- Spinach
- 8 eggs
- 1/4 heavy cream
- 2 cups shredded cheese
- Salt and Pepper to taste
Dice up the pepper and onion and start sauteing them in a skillet to start softening them. (If using bacon or sausage start cooking them first then add the pepper and onion.) Add in the mushrooms to soften and finally the spinach. I use baby spinach. While those finish put your eggs and cream with salt and pepper in a separate bowl and whisk together. Stir the cheese in and set aside. Place the mixture from the skillet with the meat and veggies in the bottom of your 9×13 pan and then pour the egg mixture on top. Stir things around for an even distribution of the mixtures together and top with a bit more cheese. Bake in a 350 degree oven for 20 – 22 minutes or until your eggs are done as you like.
This recipe can be made for a large brunch or as a make ahead meal to heat up portions of throughout the week. Also food allergies and preferences can definitely determine any additions or subtractions from this recipe.
GnomadicLife 