An easy make-ahead breakfast casserole perfect for busy mornings. Packed with protein and vegetables, this is always a favorite every time I serve it.
Make Ahead Breakfast Scramble
- 8-10 large eggs
- 1/8 c. almond milk (or other healthy non-dairy milk)
- 1/4-1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive, avocado oil
- 1 cup meat of choice or a mixture of: Sausage, bacon, ham, turkey bacon, etc.
- 1/4 onion, chopped
Variations – optional yummy ideas
- Chopped green or red peppers
- Baby spinach leaves
- Diced tomatoes
- Diced or shredded potatoes, cooked
- Black beans
- Diced chilis or Jalapenos
- Red pepper flakes
Depending on your meat, you can cook in a frying pan or cast-iron skillet over medium heat. Remove from pan and chop/dice until they are bite-sized pieces.
NOTE: You can save the grease from your meat and omit the oil in the next step.
Pour oil in a frying pan or cast-iron skillet and turn the stove on to medium heat. Toss in the onions in the pan and cook until translucent. Add other variations, i.e. mushrooms, peppers, if desired.
While your meat and vegetables are cooking, beat the eggs and milk in a bowl until well blended. When your vegetables are almost cooked, remove from heat. (SKIP this step when not doing make-ahead.)
When vegetables are cooled, pour egg mixture in the pan and add the meat, gently stirring the mixture to distribute.
Refrigerate the above mixture by covering your pan or placing it in a sealed container overnight.
In the morning take out you mixture and cook until eggs are done.
You can also add shredded cheese and cover until almost melted. Or sprinkle with cheese and bake at 375 until cheese has melted and crispy.