Tuesday, April 5, 2011

Healthy Breakfast Casserole with Potato "Crust" (and its gluten free!)

This meal is so incredibly satisfying you'll start the day ready to rock the world! I love eggs, but often don't have time to cook them every morning. You don't have to worry about completely covering the bottom of your dish with the potatoes because the eggs and veggies will fill all spaces nicely! I have started making this dish on Sunday, and I find that it gets us both through the week...not to mention there are sooooooo many variations you can try out!

Here's what I used for this week's breakfast!
  • 3 pounds red bliss potatoes
  • 1 tablespoon olive oil
  • 32 ounces liquid egg whites
  • 2 whole eggs
  • 2 cups cooked mushrooms
  • 2 cups cooked broccoli
  • 1 cup shredded mozzarella cheese
  • 4 gluten free sausages
First, quarter your potatoes, toss in olive oil with your choice of seasonings (I just used salt and pepper), place in baking dish, and back at 400 degrees for 25 minutes.

In a large bowl, combine mushrooms and broccoli, as well as your cooked sausage links (slice and dice!)

Add your egg whites and whole eggs to your large bowl and mix.

Pour all ingredients over your baked potatoes!

Bake at 375 degrees for 30 minutes, or until middle has set and top is slightly brown!

Enjoy! :)


  1. OH That looks awesome!

    My kind of cooking!

  2. Oh That looks like my kind of cooking!

  3. I love potato based caseroles. Mushrooms and potatoes always work so well together -- looks really apertizing!

  4. This looks good enough for dinner, I just bought a 10 pound bag of potatoes, so it just might happen!