Egg Casserole

I have always loved omelets. A basic omelet recipe is simple but can be customized so easily and in many different ways. I like a basic omelet with cheddar cheese or if I’m feeling really fancy I add in some Gruyere. I like to plan themed omelets too. Mediterranean with spinach, thinly sliced red onion, diced Kalamata olives and Feta. Mexican with peppers, onions, cumin, and jack cheese served with a homemade salsa. Omelets are a great way to use leftovers too. You can add in leftover chopped chicken, the last bits of extra veggies from other recipes, or whatever else you have on hand.

The main ingredients for an omelet provide a great nutritional base to build a healthy meal. Depending on the ingredients you choose to add, an omelet can be a very nutritious choice for breakfast or any other meal. The worst part of omelets though is the amount of time and labor required. Gathering and prepping all the ingredients, cracking and beating the eggs, assembling and cooking each omelet individually, and then cleaning up everything after is almost always too much work for me to fit in my schedule.

My preferred alternative to omelets is to bake egg casseroles as a delicious, easy, and nutritious breakfast choice. I make a casserole large enough for six meals once a week and I am all set! I up the ante on the nutrition profile too and create a super healthy base that I can customize to my liking with different add ins. Cottage cheese, nutritional yeast, and chia seeds add a lot of protein and fiber. I also like to add in black beans for even more protein and fiber. Each 10 ounce serving of this recipe packs in 8.4 grams of fiber and 31.1 grams of protein and only cost me $1.76. Enjoy this recipe just as I describe or tweak it how you like and as always Eat With Love!