A veggie-filled, cheesy, high protein breakfast casserole that is perfect for entertaining while sticking to your food budget
Entertaining is lots of fun, but large crowds typically mean lots of food. And lots of food typically means spending lots of money.
That's why you need to be smart when making meals for large groups of people.
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One of my favorite things to make for big groups is breakfast casserole. Everyone needs breakfast, especially before a long fun-filled day. Plus, breakfast casseroles are total crowd pleasers.
There are tons of breakfast casserole options, and I've covered my fair share from bagels to tortillas, savory ones to sweet ones.
For my breakfast casserole this weekend, I chose English muffins because I bought extra {buy one get one free whoop whoop} and they were starting to get stale. Stale bread is the best bread for making breakfast casserole, fyi.
You are welcome to use any type of bread if you don't have English muffins. Just use 12 ounces of bread for this casserole.
I personally prefer the savory breakfast casserole recipes because you can pack in tons of veggies, which is my favorite. This breakfast casserole is no exception filled with onions, mushrooms, and tomatoes.
I like my breakfast casserole to be full of protein too, so it keeps everyone full until at least lunchtime.
Adding sausage is a great way to do that, but a lot of sausage ingredients are not the coolest. I am not really interested in BHT and/or nitrates to start off my day. Buying ground pork and adding in some extra spices helps change that. It also saves a few extra dollars since ground pork is usually cheaper than sausage.
And there you have it: a budget friendly entertaining dish that helps everyone start their morning off right with delicious protein, veggies, and whole grain carbohydrates.
Veggie and Swiss Breakfast Casserole
Ingredients
- 1 pound ground pork
- 1 large onion diced
- 8 ounces mushrooms sliced
- ¾ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground thyme
- ¼ teaspoon cayenne pepper
- 6 whole grain english muffins
- 6 large eggs
- ¾ cup milk I used 2%
- 1 teaspoon hot sauce
- 1 pint cherry tomatoes
- 6 ounces sliced Swiss cheese
Instructions
- In a large skillet, add ground pork and onion. Cook over medium-high heat until ground pork is done. Stir in mushrooms, paprika, garlic powder, salt, ground ginger, ground thyme, and cayenne pepper. Cook for 7 minutes. Remove from heat.
- Meanwhile, grease a 13x9 baking dish. Add the english muffins to the baking dish. Whisk together eggs, milk, and hot sauce. Pour egg mixture over english muffins.
- Top with pork mixture. Sprinkle tomatoes over pork mixture. Cover with foil and refrigerate for at least 5 hours or overnight.
- When ready to bake, remove casserole from refrigerator. Preheat oven to 375*F. Put the casserole in the preheated oven. Bake for 30 minutes. Remove cover and top with sliced Swiss cheese. Bake another 20-30 minutes, until cooked through and cheese is bubbly.
- Let sit for about 5 minutes before serving. Enjoy!
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What to use in this recipe:
Meme
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