breakfast casserole

This savory breakfast casserole is cheesy and full of vegetables. A great weekend breakfast, especially for guests

I can't post a week full of breakfast recipes without at least one breakfast casserole recipe, right?

I mean, breakfast casserole is amazing! I've never had one I didn't like.

This one is a little bit fancier than the one I usually make.

Usually, I just use cheddar. This time, I used three different cheeses {fancy, right?}.

If you can splurge on cheese, it's totally worth it for this recipe. This is my favorite breakfast casserole I've ever made.

With my regular breakfast casserole, I feel like you know it's healthier because the whole wheat bread flavor is pretty obvious. But in this one with the stronger cheese flavor {from the Parmesan and Gruyere cheeses}, you hardly notice the whole wheat.

If you don't want to spend the extra cash on Gruyere, you can either use Swiss cheese or more Parmesan. It will still be delicious!

Just so you are aware, there will be another breakfast casserole type recipe this week. But it's sweet - totally different from this gem.

I like making savory breakfast casseroles because it's easy to add in veggies. And I love starting my day with veggies.

Plus, this is a great weekend breakfast, especially when you have guests & want to impress.

Breakfast Casserole

This savory breakfast casserole is cheesy and full of vegetables. A great weekend breakfast, especially for guests

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Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 8

Author: Meme

Ingredients

• ▢ 1 teaspoon oil
• ▢ 1 onion diced
• ▢ 8 oz . mushrooms chopped
• ▢ 10 oz . ground turkey breast
• ▢ 1 teaspoon minced garlic {about 2-3 cloves}
• ▢ 1/8 teaspoon cayenne pepper
• ▢ 1/4 teaspoon salt
• ▢ 12 slices 100% whole wheat bread crusts removed & torn into pieces
• ▢ 7 whole eggs
• ▢ 2 egg whites
• ▢ 1 1/2 cups 1% milk
• ▢ 1/4 teaspoon pepper
• ▢ 1/4 teaspoon red pepper flakes
• ▢ 1/2 cup 50% reduced-fat cheddar cheese freshly grated {like Cabot cheese}
• ▢ 1/2 cup Parmesan cheese freshly grated, divided
• ▢ 1/2 cup Gruyere cheese freshly grated, divided

Instructions

• Heat 1 teaspoon oil over medium heat in a large skillet.
• Add onion & mushrooms, and sauté for 5 minutes.
• Stir in ground turkey breast & garlic and cook, breaking up meat with a spoon. Stir in cayenne pepper and salt.
• Once cooked, remove from heat & set aside to cool.
• Spray a 9x13 glass baking dish with non-stick cooking spray.
• Add bread pieces and turkey-vegetable mixture to baking dish. Stir all together.
• Whisk eggs, egg whites, milk, pepper, red pepper flakes.
• Stir all of the cheddar, 1/4 cup Parmesan, and 1/4 cup Gruyere into egg mixture.
• Pour egg-cheese mixture over bread-turkey mixture in the baking dish.
• Sprinkle with remaining 1/4 cup Parmesan and 1/4 cup Gruyere. Cover with foil and refrigerate at least 8 hours or overnight.
• When ready to cook, take casserole out of refrigerator.
• Preheat oven to 375°F.
• Bake casserole, covered, for 50 minutes. Uncover and bake for about 10 minutes or until cheese is lightly browned and casserole is bubbling.
• Remove from oven and let sit about 5 minutes before serving. Enjoy!

Notes

*Be sure you remember to make this the night before; the breakfast casserole needs at least 8 hours in the fridge before baking.
*Oh and be sure to take the casserole out of the refrigerator before you start preheating the oven. You don't want to put a cold casserole in a hot oven. It doesn't end well {a cracked baking dish & egg/bread all over your oven is not a good way to start your morning. Unfortunately, I know from experience...}

Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

God Bless America! If you're feeling patriotic this 9/11, you can always make this firecracker cake or cake mix cookies in honor of all the people who have fought for our country 🙂

Meme