rise and shine

Now that it's almost spring, we are closer to more sunshine and longer daylight hours. Can I get a hallelujah on that one? I find I naturally wake earlier in the sunnier, warmer months, how about you?

As a member of the Wayfair Homemaker program, I have been compensated for this post. All ideas and opinions are completely my own.

The first thing I do when I wake up is start brewing my coffee and getting the cats fed. I'm not one to eat a big breakfast right away, but I do have a Lara bar with my coffee. In the late morning, I'll then usually have a fruit and veggie smoothie or gluten-free toast with almond butter and sliced banana on top.

However, on a weekend when Brian's off work, I sometimes make a breakfast casserole. These are easy to assemble the night before and then just pop in the oven in the morning. This recipe would also be perfect for overnight company. What's great about breakfast casseroles is not only are they easy to make and assemble, but the recipe is simple to adjust to anyone's taste. Don't like peppers? Leave them out. Prefer mushrooms? Add them in. Vegetarian? Leave out the meat. You get the idea.

I chose this beautiful Le Creuset stoneware baking dish from Wayfair to bake my breakfast casserole. Wayfair has a wonderful variety of baking and casserole dishes to choose from, which you can find here. 

It's the perfect size and depth for any kind of casseroles or even a small roast.

BREAKFAST CASSEROLE

4 cups peeled Yukon Gold potatoes, diced

7 slices bacon, cooked (or substitute cooked breakfast sausage or ham)

1/2 red bell pepper, diced

1/2 green bell pepper, diced

1/2 medium sized onion, diced

1 tablespoon extra-virgin olive oil or avocado oil

8 large eggs

1/2 cup milk (I used almond milk)

Salt and pepper, to taste

Sprinkle of paprika

2 cups shredded cheese, divided (I used 1 cup Colby Jack & 1 cup Gruyere)

Instructions:

Preheat oven to 375F.

Boil diced potatoes for 5 minutes, then drain & let cool slightly.  

While potatoes are boiling, saute the peppers and onion in 1 T oil until slightly softened, about 5 minutes.

Place cooked potatoes and vegetables into a greased 13x9" baking dish. Sprinkle with salt and pepper to taste, then gently mix. 

In a large measuring cup, whisk the eggs, milk, salt and pepper, and paprika until eggs are thoroughly mixed. Add 1/2 cup of the shredded cheese into the egg mixture and gently stir.

Pour egg mixture over the potatoes and vegetables in the baking dish.

Sprinkle with remaining 1-1/2 cups shredded cheese.

Cover the casserole dish with foil and bake for 20 minutes. Take casserole out of oven, remove the foil, and continue baking for another 15-30 minutes, depending on the depth of your pan. The casserole should be set - not watery - in the middle. I found with this deeper Le Creuset dish, I needed the longer baking time.

Bring the beautiful casserole dish to the table...

Uncover and get ready to dig in!

Cut casserole into squares and serve with fruit for a delicious and healthy breakfast.

Maybe this breakfast casserole will inspire you to get out of bed earlier!
Have a wonderful week.