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Veggie and Swiss Breakfast Casserole

Posted by memeinge
June 15, 2015
Featured in: Frugal Feasts
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This Veggie & Swiss Breakfast Casserole recipe is perfect for your weekend brunch or a high-protein weekday breakfast.

A veggie-filled, cheesy, high protein breakfast casserole that is perfect for entertaining while sticking to your food budget

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This Veggie & Swiss Breakfast Casserole recipe is perfect for your weekend brunch or a high-protein weekday breakfast.

This Veggie & Swiss Breakfast Casserole recipe is perfect for your weekend brunch or a high-protein weekday breakfast.

Entertaining is lots of fun, but large crowds typically mean lots of food. And lots of food typically means spending lots of money.

That’s why you need to be smart when making meals for large groups of people. 

This Veggie & Swiss Breakfast Casserole recipe is perfect for your weekend brunch or a high-protein weekday breakfast.

One of my favorite things to make for big groups is breakfast casserole. Everyone needs breakfast, especially before a long fun-filled day. Plus, breakfast casseroles are total crowd pleasers. 

There are tons of breakfast casserole options, and I’ve covered my fair share from bagels to tortillas, savory ones to sweet ones

For my breakfast casserole this weekend, I chose English muffins because I bought extra {buy one get one free whoop whoop} and they were starting to get stale. Stale bread is the best bread for making breakfast casserole, fyi. You are welcome to use any type of bread if you don't have English muffins. Just use 12 ounces of bread for this casserole.

I personally prefer the savory breakfast casserole recipes because you can pack in tons of veggies, which is my favorite. This breakfast casserole is no exception filled with onions, mushrooms, and tomatoes. 

This Veggie & Swiss Breakfast Casserole recipe is perfect for your weekend brunch or a high-protein weekday breakfast.

I like my breakfast casserole to be full of protein too, so it keeps everyone full until at least lunchtime. Adding sausage is a great way to do that, but a lot of sausage ingredients scare me. I am not really interested in BHT and/or nitrates to start off my day. Buying ground pork and adding in some extra spices helps change that. It also saves a few extra dollars since ground pork is usually cheaper than sausage. 

And there you have it — a budget friendly entertaining dish that helps everyone start their morning off right with delicious protein, veggies, and whole grain carbohydrates. 

This Veggie & Swiss Breakfast Casserole recipe is perfect for your weekend brunch or a high-protein weekday breakfast.

Serve this Veggie and Swiss Breakfast Casserole for an easy weekened brunch, or a high-protein mid-week breakfast!
This Veggie & Swiss Breakfast Casserole recipe is perfect for your weekend brunch or a high-protein weekday breakfast.

Veggie and Swiss Breakfast Casserole

Yield

Serves 6-8

Ingredients

  • 1 pound ground pork
  • 1 large onion, diced
  • 8 ounces sliced mushrooms
  • 3/4 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp ground ginger
  • 1/4 tsp ground thyme
  • 1/4 tsp cayenne pepper
  • 6 whole grain english muffins
  • 6 eggs
  • 3/4 cup milk {I used 2%}
  • 1 tsp hot sauce
  • 1 pint cherry tomatoes
  • 6 ounces sliced swiss cheese

Directions

  1. In a large skillet, add ground pork and onion. Cook over medium-high heat until ground pork is done. Stir in mushrooms, paprika, garlic powder, salt, ground ginger, ground thyme, and cayenne pepper. Cook for 7 minutes. Remove from heat.
  2. Meanwhile, grease a 13x9 baking dish. Add the english muffins to the baking dish. Whisk together eggs, milk, and hot sauce. Pour egg mixture over english muffins. 
    Top with pork mixture. Sprinkle tomatoes over pork mixture. Cover with foil and refrigerate for at least 5 hours or overnight. 
  3. When ready to bake, remove casserole from refrigerator. Preheat oven to 375*F. Put the casserole in the preheated oven. Bake for 30 minutes. Remove cover and top with sliced swiss cheese. Bake another 20-30 minutes, until cooked through and cheese is bubbly.
  4. Let sit for about 5 minutes before serving. Enjoy!

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memeinge

memeinge
Meme Inge is the author of the FRUGAL FEASTS Feature on HealthyAperture and is a registered dietitian/nutritionist living in sunny San Diego, CA. Growing up surrounded by a family of cooks, Meme has always been a lover of food. She started the blog Living Well Kitchen as an outlet for sharing her kitchen creations and nutrition knowledge with others. Living Well Kitchen is busting with recipes, practical nutrition advice, local restaurant reviews, fitness fun, and any other ramblings she may have. Join her as she waxes poetic about fruits & veggies and tries to make southern staples just a little bit healthier
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