Affordable, Easy, & Attainable Healthy Recipes
The Overnight (or not) Breakfast Casserole
This amazingly yummy and gourmet feeling breakfast casserole crosses every t and dot’s every i in my quest to feed my family a healthy meal, reduce clean-up time, and use ingredients I can usually find somewhere in my refrigerator or around the farm. The ingredients are also rather affordable. See? Affordable, Easy, & Attainable!
The only difficult part of my process is fending off Bruce Gigalo (rooster) while I’m trying to gather eggs from the ladies.
This particular breakfast casserole recipe also hits 4 of the 7 main chakras and integrates healthy foods into our overall energy-balancing regimen to keep our chakras balanced.
Feel free to add any veggies you’d like! This is just what I had available this morning. Veggies like yellow & orange bell peppers with some avocado on the side would be spectacular!
Ingredients:
Preheat oven to 350. Grease the bottom and sides casserole dish with the oil of your choice. I used Olive Oil.
Red: Root Chakra/Muladhara: Tomatoes
Orange: Solar Plexus: Eggs – Options to add for a side: Oranges, Peaches
Green: Heart/Anahata Chakra: Green Bell Pepper, Olive Oil, Basil Leaves (Optional)
Yellow: Sacral Chakra: Onion
Sour Dough Bread (Or whatever bread or breadcrumbs you have lying around.)
- Break up the bread into small to medium-sized pieces and throw in a casserole dish.
- Cut up your veggies. Add whatever you’d like! The more colors, the better.
- Break 3/4 eggs into bowl and stir.
- Add seasoning. I use salt and pepper plus this amazing Creole seasoning.
- Combine your veggies and eggs together and stir.
- Pour the eggs/veggie over the bread in the casserole dish.
- You can let the casserole sit in the refrigerator overnight if you’d like…but, you don’t have too. It’s yummy either way.
- Put in the oven for approximately 15 minutes. Do a visual check to make sure there is no runny egg slime on top of the casserole…unless you like it like that.
- Add shredded cheese or whatever you’d like! I usually cut up some fresh basil from my garden to dress it up a little.
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