I first came upon a variation of this recipe during my first Whole30. I needed something that I could easily store and reheat and that would fill me up. I can’t remember where I originally came across this concept, but there are tons of variations of it out there.
The good thing about this recipe is that it takes about 60 minutes to make and is breakfast for 10 days (or 5 if you’re a couple!). It freezes easily and is really easy to make, especially with practice.
Even though I’m not longer on the Whole30, I still make this recipe frequently. It’s delicious and filling. I love pairing it with a few slices of avocado and some fruit!
- 12 eggs
- 1 lb of lean ground beef (or sausage)
- 1-2 tbsp of fennel, garlic, chili powder to taste (or other spices of choice)
- 3 medium potatotes
- 2-3 cups of choice vegetables (I recommend using onion, peppers, and spinach)
- salt and pepper
- 1-2 tbsp of olive oil
1. Start by browning the ground beef in a pan. Season with fennel, garlic, and chili powder for a spicy sausage flavor. (Feel free to get creative here — fennel will give the beef a sausage taste but you can use any spice combination you want.)
Tip: You’ll know the beef is cooked through when no pink remains and the juice runs clear.
2. While the beef is cooking, wash peel and grate the potatoes into a large bowl.
Tip: If you can’t grate the potatoes, roughly chopping them into small chunks works too.
3. Preheat the oven to 375 degrees fahrenheit while you assemble the rest of the casserole.
4. Once the beef sausage is done, remove from heat and allow to cool slightly. Chop the rest of your vegetables. Combine potatoes, beef sausage, and vegetables in a large bowl. Mix well.
Tip: I recommend using fresh vegetables when possible. Most frozen vegetables are okay to use, but if you’re using frozen spinach (or any vegetable with a high water content), make sure to cook them first according to the instructions and then drain them before mixing them in with your other vegetables. This will prevent the extra water from making your casserole soggy.
5. Use 1-2 tbsp of olive oil to lightly grease a 9×13 glass pan.
6. In a separate bowl, crack and whisk your 12 eggs. I recommend whisking them together in sets of six so that you can easily break the yolks and stir without making a mess or needing a large bowl.
7. Evenly distribute your potato, beef, and vegetable mixture in into the glass pan. Use a wooden spoon to mix them around and create an even layer.
8. Pour the dozen cracked eggs into the pan over the potato, beef, and vegetable mixture. You can pick up the pan and gently move it from side to side to help the eggs settle.
Alternative method: Combine the potato, beef, and vegetable mixture and the eggs into one bowl. Then pour it into the glass pan, using a wooden spoon to create an even layer.
9. When the oven is ready, place the pan inside on the bottom rack. Set your timer for 30 minutes. Check the casserole at this time. You’ll notice the eggs starting to become firm around the outside, though they will still be soft and uncooked in the middle. Remove the pan from the oven, cover with foil and cook an additional 10-15 minutes.
10. Once the middle is set, remove pan from oven. Keep covered and allow it to cool on the counter.
11. When the pan has cooled, cut the casserole down the middle along the longest side. Then make four addition cuts on the shorter side so that you have a total of 10 slices. Store them in containers in the refrigerator for up to five days.
To freeze: Simply place the containers in the freezer. To eat, pull them out the night before and allow to defrost for 8-12 hours. Then reheat according the instructions below.
12. To reheat, place you casserole slice on a microwaveable plate and heat for one minute. Enjoy!
This has been one of my favorite go-to recipes for over a year now. It’s easy, wholesome, and delicious. It’s easy to mix up the veggies to customize to your taste. Give it a shot and let me know how you like it!
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