Breakfast Casserole

One of the recipes I made for Rylie's birthday dinner (breakfast for dinner, at home, remember?) was Breakfast Casserole.

I love this recipe because it's...(guess!?!?) VERSATILE! And easy. And yummy.

Just about everyone you meet has a version of this recipe - some use hash browns on the bottom, some use crescent rolls, some add veggies, some serve with salsa...you really can't mess this recipe up folks!

My favorite version of this recipe is the one my mom taught me...I LOVE it...I don't remember how often she made it for me growing up, but enough to make it taste like a memory every time I eat it!

Like I said, this recipe is very easy to mix up and experiment with - I've made it with bacon instead of sausage, bacon in addition to sausage (duh!), with hashbrowns as the base, crescent rolls, even corn tortillas (for my sweet husband, who just isn't a huge bread fan). The tried and true version, and my personal favorite is listed below.

Tell me...do you have a favorite version of this recipe? What does your family like?

8 slices of bread (I use wheat)
1 package (12 oz) reduced-fat pork sausage
1 dozen eggs
1/4 cup milk
1 bag shredded cheddar cheese (7-8 oz)
salt/pepper to taste

1. Arrange bread slices in a 9x13 pan coated with cooking spray (you may have to break up a couple of slices in half to make them fit).
2. Cook sausage over medium-high heat, crumbling the sausage as you go.
3. When sausage is completely browned, transfer to a plate lined with a paper towel to drain fat.
4. In a large mixing bowl, combine eggs, milk, salt and pepper; mix well to combine.
5. Spread sausage over bread evenly.
6. Sprinkle all of the cheese over the sausage evenly.
7. Pour egg mixture over the cheese, making sure to cover the entire pan. Sprinkle with salt and pepper, if desired.
8. Cover casserole with foil and place in the fridge overnight (or for at least 3-4 hours) to allow bread to soak up the eggs.
9. In the morning (or after the 3-4 hours) take casserole out and leave on counter for about 20 minutes (this is just so that you don't put a cold pan into a hot oven. Preheat over to 350.
10. Bake casserole for 45-60 minutes, or until eggs are completely cooked and the edges are golden brown.

No-Carb Breakfast Lasagna

This has become a staple in my house - Mike eats it just about every week. It's incredibly easy, and can be made in a large pan (like a lasagna) or in small batches (individual or mini lasagnas!). Like many of the recipes I use, it's very versatile, but the recipe I show here is pretty basic - Mike doesn't like veggies much, so this is a typical "man" meal for him - meat, cheese and eggs!

Mike's also not a huge fan of cream cheese (as in, he won't eat it unless it's in a cheesecake or something sweet, and even then, only in small doses). He was leery of trying this because the pancakes have cream cheese in them...but I'm glad (and so he is he!) that he gave it a try. The cream cheese gives the pancakes the necessary texture, but you really can't taste it at all.

I found this recipe on ibreatheimhungry.com (by the way, I highly recommend this site if you are eating low-carb; she's got some great recipes and they're very easy to follow!). I adapted the recipe very slightly, and have also listed some ideas at the bottom for how to "gussy up" this recipe. Enjoy!

For Cream Cheese Pancakes (these will serve as your lasagna "noodles"):
8 eggs
8 oz. cream cheese, softened
garlic salt/pepper (to taste)

For filling layer:
8 eggs
1/2 package reduced-fat pork sausage
8 slices low-fat american cheese (or any kind of cheese you like)


1. First, make your pancakes by mixing all pancake ingredients in a blender until smooth and lumps are gone (should be pretty runny, thinner than pancake batter).
2. Heat non-stick skillet over medium heat and once water sizzles on the top, pour a small amount of batter onto skillet.
3. Allow small bubbles to form on the top (about 2 minutes), then gently flip and cook until browned on the bottom (an addition 2 minutes).
4. Once all pancakes are cooked, move to a plate and cover with foil to keep warm.
5. Crumble sausage in same pan and cook until browned and no longer pink in the middle.
6. In a separate bowl, mix eggs until scrambled, then pour into pan with sausage and cook until eggs are no longer runny.
7. To assemble, place pancakes in the bottom of a greased 9x13 casserole dish, or place one in the bottom of eight travel containers (I use Glad or Ziploc reusable bowls).
8. Spoon sausage/egg mixture over bottom pancake layer, then place one slice of cheese over the top.
9. Place another pancake over the top of the cheese and cover with foil (or close lid on reusable container) to allow the cheese to melt completely.

NOTES:
-- You can make the pancakes in any number of shapes, but I found it works best when you are making a 9x13 to make long oval shapes (picture a rounded lasagna noodle). When making individual servings (which I usually do for my husband to take to work) I find it works best to make several mini rounded pancakes (like a small pancake!).
-- You can add in salsa  or sour cream when making the filling mixture for some extra flavors and creaminess.
-- You can add in any number of veggies that your household likes - bell pepper, onions, mushrooms, olives, broccoli...the sky is the limit!
-- You can use any kind of cheese you like, but to keep this on the healthy side, opt for low-fat cheese (would be great with pepper-jack, gouda, cheddar, anything!). I usually use american or cheddar in the middle, then sprinkle some cheddar on top too!