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! :)

Simply Stuffed Peppers

This is one of my favorites! The prep time is short, the cook time is well worth the short wait! 

There are endless combinations as to what you can put in your peppers. In my opinion, this is one of the easiest. Here's what you'll need!

• 8 bell peppers
• 5 cups cooked brown rice
• 2 cloves garlic
• 1 cup cooked diced cooked onion
• 2 cups sliced cooked mushrooms
• 2 pounds cooked ground turkey (with 1 tablespoon cumin, 1 teaspoon chili powder)
• 1 cup light sour cream
• mozzarella cheese (to top off the peppers)

Preheat your oven to 375 degrees. Combine your cooked rice, diced cooked onion, sliced cooked mushrooms, 2 pounds of ground cooked turkey, and light sour cream.

Cut off the top of each of your peppers.

Stuff each of your peppers.

You should have plenty of your rice filling leftover to label and freeze for a quick weeknight dinner.

Top each pepper with approximately two tablespoons of cheese.

Bake at 375 degrees for 45 minutes or until cheese is brown and bubbly!

I put four of the peppers in the fridge for dinners this week, and four in the freezer for dinners to come! Enjoy!