Reading Time: 2 minutes Healthy Breakfast Casserole Recipe (Paleo + Gluten Free)
If you are following a Paleo or gluten free diet, here is a money saving, healthy breakfast idea for you.
Do you know all that food that gets wasted each week sitting in the back of your refrigerator? Why not use and turn it into a healthy breakfast. That leftover salad, extra veggies from dinner the other night, one slice of lunch meat that is not enough for a sandwich,… All of these can be used to make a breakfast casserole.
You can even make these leftovers breakfast casseroles with food you have frozen. What I often do is freeze any leftovers within a few days. Otherwise, I will forget about this. This includes doggie bags we get from restaurants. You can always use little bits of meat or vegetables for so many things.
Don’t throw out the fajita vegetables! My husband and sons love fajitas, but they never eat the peppers and onions that are cooked with the fajita meat. I always bring these home and eat these fajita vegetables with salads, eggs, and more.
Clean-out-the-fridge Healthy Breakfast Casserole (Paleo and gluten-free)
First, start with your leftovers. Combine them in a bowl. Add a little seasoning, if needed.
In a separate bowl whisk a few eggs. Add some seasoning to the eggs. Then, add them to your leftovers bowl. Mix thoroughly.
You want your mixture to be slightly runny looking. If it is mostly solids, add another egg or two.
Pour the mixture into a greased baking dish or individual baking cups.
Bake at 350 degrees for 20-30 minutes until the egg is set and a toothpick comes out clean when inserted.
Enjoy!
Rachel is an Austin blogger, educator, mom, wife, young breast cancer survivor writing about health, saving money, and living a happy life in Austin, Texas.
Rachel has written for HuffPost and Hometalk and has been featured on KXAN, Studio 512, Fox 7 Austin, and CBS Austin.