It’s Recipe Redux time friends! The months fly by because I always feel like I am checking the theme for recipe redux day. Here’s what we’re working on:
Break Out of Breakfast Boredom
Cooks aren’t always pressed for time in the mornings – they just need new ideas.
I love love potatoes and eggs together. Sometimes, when I make baked potatoes or oven fries and have leftovers, I get excited because I can make breakfast tacos with them. Such a great combo, and quite filling too.
But this time I didn’t have tortillas….
so I figured a sort of breakfast casserole would be nice after seeing a lone leftover baked potato in the fridge. I didn’t have enough ingredients to make a big egg casserole so I tried out a mini casserole of sorts that would work for two people or one with leftovers (me, me!!).
The only time consuming part was cooking the bacon and crisping up the potato a little, but while that happened I just put dishes away. If you don’t want to do that, you can always get dressed for the day…or go back to bed, I won’t judge! The little casserole needs about 25-30 minutes to bake which is just enough time for me to actually get in the mood to eat. I am a coffee first, food later kind of gal.
Eggs are super nutritious, you know I talk about their health benefits often, but bacon, a little splurge can totally fit into a healthy diet if you don’t go overboard. This comes out to one slice of nitrate free organic bacon per serving. It adds a ton of flavor but feel free to sub any other breakfast meat like ham, sausage, Canadian bacon or a vegetarian crumble. You could also scratch the potato and do other sautéd vegetables.
Lots of options and it’s nice to eat something substantial like this without having to make a big ol’ casserole. Serve it with some fruit and you should be full for hours.
What have you been eating lately?
- 4 eggs, beaten
- 2-3 tablespoons milk
- ⅛ teaspoon salt, plus more for seasoning potato
- ⅛ teaspoon pepper, plus more for seasoning potato
- 2 slices nitrate free bacon, cooked
- 1 leftover baked potato, diced (skin on)
- ⅓ cup shredded cheddar cheese
- Preheat oven to 375 degrees. In a small skillet, cook bacon until crisp. Set aside. Leave 2 teaspoons of fat in the skillet or wipe clean and use olive oil. Add diced cooked potato and sauté for about 5 minutes or until lightly browned. Season well with salt and pepper. Spray a large mini baking dish (2 cup capacity) with cooking spray. Spoon potato into it. Crumble bacon and sprinkle on top of potatoes, reserving ¼ of the crumbles (~1/2 slice of bacon) for the top. In a separate bowl beat together eggs, milk, cheese, ⅛ teaspoon of salt and ⅛ teaspoon of pepper. Pour egg mixture over potato and bacon. Stir gentle to combine. Bake for 25 to 30 minutes or until eggs are set. Top with reserved bacon crumbles. Serve with hot sauce (optional) and fresh fruit