Breakfast Casserole

Breakfast Casserole


For just-plain-tough days, there is that one dish you can return to for solace: The Casserole. Because as what writer Sheri Castle once said, “The goal of a casserole is to feed the hungry and the heartbroken. When you don’t know what to say, a casserole says plenty.” But of course this comfort food can easily contain loads of calories. And if you want to shy away from the guilt, it’s not that you have to avoid it for good, it’s just that you have to make a few healthy modifications. Here’s my Casserole version you can enjoy to kickstart your day.


Breakfast Casserole

Yield: 16 Servings


  • 2 cups mushrooms diced small
  • 1 medium sweet yellow onion diced small
  • 1 cup bell peppers yellow red, orange
  • 24 Large Eggs
  • 1 lb ground beef (optional use 32 eggs if not using ground beef or you can use chicken sausage)
  • 1⁄2 tsp Himalayan salt to taste
  • 1⁄2 tsp pepper to taste
  • 1 Tbsp expeller pressed coconut oil melted


Preheat oven to 325 F.

Brown the ground beef in skillet, chopping it up small as it browns.

Dice mushrooms, bell peppers and onions in food processor.

In a large bowl beat eggs.

Add salt, pepper, browned beef, and diced veggies (You can add any other favorite veggies) mushrooms, onions, tomatoes, bell peppers, spinach) and stir until mixed well.

Pour into a greased (with expeller pressed coconut oil) 13-in. x 9-in. baking dish.

Bake, uncovered, at 325 F for 45-60 minutes or until knife inserted near the center comes out clean.

Let stand for 5 minutes.

Delicious served with homemade guacamole!