Breakfast On The Go

Breakfast Casserole

Breakfast On The Go

If you are like me, getting up around 5 am every day, a good breakfast is sometimes hard to come by….damn you snooze button.

There are, however, plenty of ways to prepare yourself to have something to eat ready when you wake up.

Ground beef and nuts are a good one, but man do I love eggs. Problem is, they take too long to cook in the morning and leftover scrambled eggs are gross….

Solution? Casserole.

[fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”]

Bacon and Eggs=happy

Bacon and Eggs=happy

 

Check this one. It has bacon, onions (I don’t like onions, but if you do go for it…) and lots of good stuff. Feel free to add veggies, more meat, whatever other healthy options you want! Go Crazy!

 

Ingredients

  • 4bacon strips…I use more bacon…like 6-8 strips
  • 18 eggs
  • 1 cup milk…try almond milk if you are cutting dairy
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/4 cup sliced green onions
  • 1 to 1-1/2 teaspoons salt…use Celtic Sea Salt or Himalayan Pink Salt
  • 1/2 teaspoon pepper

Nutritional Facts

1 serving (1 each) equals 289 calories, 22 g fat (10 g saturated fat), 420 mg cholesterol, 508 mg sodium, 4 g carbohydrate, trace fiber, 16 g protein.

Directions

  1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towel to drain.
  2. In a large bowl, beat eggs. Add milk, cheese, onions, salt and pepper.
  3. Pour into a greased (coconut oil) 13-in. x 9-in. baking dish. Crumble bacon and sprinkle on top. Bake, uncovered, at 325 for 40-45 minutes or until knife inserted near the center comes out clean. Let stand for 5 minutes. Yield: 8-10 servings.
Originally published as Bacon and Eggs Casserole in Country Woman March/April 1995, p29

[/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

About the Author: Marshall Ray

Marshall Ray is a Certified Strength and Conditioning Specialist (CSCS), Level 2 Poliquin International Certified Strength Coach (PICP), Biosignature Practitioner and a certified Precision Nutrition Coach (Pn1). He is the founder of Faster Fitness and co-founder of Femme Fit. He's passionate about building a community of people who love fitness and taking control of their health.