Kid Approved & Diabetic Friendly

Breakfast Casserole

Does anything say comfort food like a casserole? In my opinion, casseroles are the ultimate comfort food! For example, this egg casserole I have been making for years. It is a family favorite and one of very few recipes that I can make from memory. I love it for many reasons. For one, it can be eaten for any meal. It may sound strange, but more often than not, we have it for dinner at our house. I also love it because it is quick and easy to make, it freezes well, and it’s low carb!

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Ever since I discovered breaDr. bread (my review of it can be found here), I have been thinking of all of my favorite recipes that contain bread and seeing which ones I could use breaDr. bread in, instead of regular bread. This egg casserole immediately came to mind.

Breakfast Casserole Collage-1

So I pulled a loaf of my breaDr. bread out of the freezer. I let it sit on the counter for about 4 hours to thaw. Then I cut the loaf in half and tore out bite-sized pieces of bread, from the middle, avoiding the crust.

Breakfast Casserole Collage-2

C helped me make this casserole. He is the one pouring (ever so gracefully) the egg/milk mixture in the above picture.

I then mixed my bread cubes with diced onion, shredded cheddar cheese, diced ham (you could also add veggies here as well). Add salt and pepper to taste and toss. Put the mixture in a 9×13 baking dish that has been sprayed with cooking oil, whisk together eggs and milk, and pour evenly over bread mixture. Bake uncovered at 350F for approximately 1 hour.

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As always, this casserole turned out great. Quite honestly, the breaDr. bread made it even better, deepening my love for breaDr. bread and this recipe. I urge you to try it for yourself!

Breakfast Casserole

Breakfast Casserole

Ingredients

  • 1/2 loaf breaDr. bread, crust removed, and bread torn into cubes *You can also use 8 slices regular bread, with crusts removed, and cubed.
  • 1/2 cup chopped onion
  • 2 cups shredded cheddar cheese
  • Salt & pepper to taste
  • 1/2lb cubed ham, cooked sausage, or crumbled bacon
  • 10 large eggs
  • 2 cups milk

Instructions

  1. Mix bread cubes, onion, cheese, and meat and/or vegetables, if desired. Add salt and pepper to taste. Put mixture in a 9x13 baking dish that has been sprayed with cooking oil.
  2. Whisk together eggs and milk. Pour evenly over bread mixture. At this point if you wanted to freeze the casserole you could cover tightly with foil, label, and freeze.
  3. Bake uncovered at 350F for approximately 1 hour.

Notes

I sliced the casserole into about 12 even slices.

1 slice of egg casserole= 7.25 NET CARBS

http://fingerprickingood.com/2013/09/03/breakfast-casserole/

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