Simple Breakfast Casserole


Want a lighter twist on a tasty breakfast casserole for the vegetarians and calorie-conscious eaters! You may want to serve this healthy breakfast casserole immediately or refrigerate overnight and enjoy the next morning! It’s completely off the wall and tastes so great!


  • 1 Tbsp. extra virgin olive oil
  • 8 slices bacon, cooked crisp and crumbled
  • 1 (16-oz.) bag hash brown potatoes
  • 2 c. cheddar cheese, grated, divided
  • 2 c. 2{95b42cb95d03c55cbcce4fb56d53af95c8664f32708916cee1604837e5422d61} milk
  • 8 eggs
  • 3 c. chopped assorted fresh veggies (broccoli, onions, and/or peppers)


  1. Preheat your oven to 350°F. Coat a 9×13-inch baking dish with some virgin olive oil and set aside.
  2. In a medium skillet, heat the olive oil over medium-high heat. Cook vegetables for about 8 minutes or until tender.
  3. In a large bowl, beat the eggs and milk. Stir in potatoes, cooked veggies, 1 ½ cups cheese, and bacon; pour the mixture into the coated baking dish, cover with foil and bake for about 45 minutes. Sprinkle with the rest of the cheese and continue baking for about 30 minutes or until egg is cooked through.


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