The Breakfast Club - Staying Ahead of the Curve


Casseroles Ain't Just for Dinner

We all know breakfast is the most important meal of the day. But it is also the one that is both most easily and frequently skipped.

But you can solve this problem by prepping your breakfasts a week in advance by either making a huge batch of something or making small one serving size meals that either heat up fast or take about as long as your morning routine to heat up. I often switch back and forth between eating the same thing all week and spicing it up.

Last week, I chose to have a breakfast casserole for the entire week. It was a very hearty and savory meal packed with protein that really jump started my day. I washed it down with a strawberry-mango smoothie and my day was off to a fairly healthy and very delicious start.

A Big Beautiful Breakfast Casserole
Prep: 20 min.
Bake: 55 min.
MAKES: 12-16 servings

Nutritional Facts
1 serving (1 piece)
240 calories
16g fat (7g saturated fat)
245mg cholesterol
634mg sodium
9g carbohydrate
15g protein

Ingredients

1 pound sliced bacon, diced
2 packages (4-1/2 ounces each) sliced dried beef, cut into thin strips
1 can (4-1/2 ounces) sliced mushrooms
1/2 cup all-purpose flour
1/8 teaspoon pepper
4 cups milk
16 eggs
1 cup evaporated milk
1/4 teaspoon salt
1/4 cup butter, cubed
Chopped fresh parsley, optional


Directions
In a large skillet, cook bacon until crisp. Remove bacon to paper towel to drain; discard all but 1/4 cup drippings.

In the same skillet, add the beef, mushrooms, flour and pepper to the drippings; cook until thoroughly combined. Gradually add milk; cook and stir until thickened.

Stir in bacon; set aside.

In a large bowl, whisk eggs, evaporated milk and salt. In another large skillet, heat butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set.

Place half of the eggs in a greased 13-in. x 9-in. baking dish; pour half the sauce over the eggs.
Repeat layers.

Cover and bake at 350° for 55-65 minutes or until a knife inserted near the center comes out clean.

Let stand 5 minutes before serving.

Strawberry Mango Spring Smoothie

Ingredients
1 cup coconut milk
1 banana, peeled, sliced, and frozen
1 mango, skinned and chunked
5 large strawberries, hulled

Directions
Combine ingredients in blender and blend until smooth.

I hope you find these recipes both helpful and delicious. If you decide to make this please tweet me a pic and remember to include #breakfastbuddies.

I'm always in the market for new and interesting recipes, if you have some let me know in the comments below.

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