Sometimes, I just don’t want to think about cooking. I mean, I’m a busy mom, right?! Sometimes I just want easy meals, but I still want them to be healthy. That is why I often meal prep, meaning I will make a giant batch of certain dishes and freeze them for later. Then on those days I just don’t feel like cooking, all I have to do is pull one of these ready-made beauties out of the freezer, reheat, and voila! Instant meal! Stay tuned for a post on some of my favorite meal prepping tips. But for now, let’s talk easy breakfast casserole.
I love breakfast casserole…I mean, who doesn’t? However, many breakfast casseroles are filled with potatoes, bread, and cheese. All of those things can be great, however, not if you have type 1 diabetes (or many other conditions) like my little girl. Starchy foods and dairy products can make her blood sugar soar. So, I set out on making a breakfast casserole that would still be tasty and filling as well as grain-free and dairy-free. Plus, I can triple or quadruple (or more) this recipe and freeze for later!
The great thing about breakfast casseroles is they are packed with protein. Eggs and meat bring that, quite literally, to the table. Then, add your favorite vegetables and you have a well-rounded breakfast all in one swoop! I know what you’re thinking, what about the cheese?! Breakfast casseroles have to have cheese! To make up for the lack of cheese, I add nutritional yeast. Many vegans use it as a cheese substitute and you can find it in most grocery stores and online. It brings a cheesy, nutty flavor to you favorite dishes, which is especially great when you’re avoiding dairy products. As a bonus, nutritional yeast is loaded with B vitamins!
Like I said, I try to meal prep as much as I can. It saves me time and even dishes! I mean, I’m already cooking, why not just make a little extra for later? Once I have cooked several breakfast casseroles, I allow them to completely cool, and cut them into squares. Then I place the breakfast casserole squares in vacuum-sealed bags using my Foodsaver (I seriously love this thing!) and freeze. Zip-top freezer bags work, as well. When we need a quick breakfast, I pull a bag out of the freezer and either microwave the squares or place them in the toaster oven. Serve alongside some fruit and everyone is full and happy! Especially me, since it took almost no effort and I can move onto other things in my day.
To make things even easier, I used pre-cooked sausage crumbles in this easy breakfast casserole to save time, but feel free to brown up your favorite sausage for this recipe. Bacon, of course, would be a great substitute if you’d rather go that route. You can never go wrong with bacon.
Need an easy, grain-free, dairy-free breakfast? Try this Easy Breakfast Casserole!
Easy Breakfast Casserole with sausage
Ingredients
- 12 eggs
- 1/4 cup unsweetened almond milk
- 1/2 cup cooked sausage crumbles
- 1/2 cup red pepper diced
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp thyme fresh or dried
- 1 tsp nutritional yeast
- salt and pepper to taste
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Beat eggs together in a large bowl. Add all remaining ingredients and mix well.
- Grease a casserole dish and pour mixture into dish.
- Bake casserole for 25 minutes in preheated oven (the center will no longer be jiggly).