Aside from dessert, breakfast is by far my favorite meal of the day. Your breakfast can either start your day off on the perfect track, or set the tone for an overly indulgent or unhealthy day. I usually have a green smoothie in the morning as I’m running out the door to work, but by 10:30ish, I’m hungry again and ready for a delicious snack. And that’s when I’m faced with some tough choices – there’s the freshly baked coffee cake calling my name from across the cubicle,  the ridiculously yummy pastries someone brought in from Porto’s Bakery (sighhh), OR the healthy snacks I packed in my new, cute lunchbox.  Now, normally the baked goods would be way too tempting, but when my healthy snack is as satisfying as today’s Clean-Out-The-Fridge Breakfast Casserole, the decision is pretty easy! The key to staying on a healthy track and avoiding the naughty pastries in the office is to do some simple meal prep early in the week and set yourself up to make great food choices. One of my go-to recipes to make on my Meal Prep Day is this casserole. It only takes a few minutes to prepare and it makes breakfast for the whole work-week. It’s also a great way to use up a ton of your ingredients in the fridge – you can literally throw any veggies and herbs in here and it will be absolutely delish!

This is what I used in my breakfast casserole. I had leftover black beans and green onions from taco night, 2 slices of cheese, not enough spinach for a salad, a couple slices of turkey bacon, and a few tomatoes. This was all I needed and it was just perfect for my casserole. There’s really no need to measure here, just chop up those veggies and throw em in. . . .the more colorful, the better.

Ingredients
8 eggs
1/4 cup almond milk
1/4 cup water
1 cup cherry tomatoes – cut in half
1/2 cup black beans – rinsed and drained
3 green onions – chopped
1/4 cup shredded cheese 
1 avocado – cubed 
3 slices turkey bacon – diced
1 cup raw spinach – chopped
1/2 tsp salt
1/2 tsp pepper
1 tsp dill (fresh or dried)

Serves 6-8

• Preheat oven to 350°. Spray your casserole dish (I used a 10×10) with non-stick cooking spray.
• Crack eggs into a medium bowl and whisk well with water and almond milk.
• Add all of your favorite veggies and the cheese to the eggs and mix well.
• Add salt, pepper, dill, and any other spices that you love. Then add in 1/2 of an avocado (cubed). Mix.
• Pour into prepared baking pan. Bake for 40-45 minutes or until the center just springs back when pressed.
• Allow to cool just a bit before cutting and serving. Serve with sliced avocado and any extra veggies or cheese on top.

I know you’ll love this recipe and let me tell you, it really gets better by the day since the flavors continue to come together after it has cooked. This is the perfect way to start your day – you’ll have all your protein and veggies ready to go without the stress of whipping up a big breakfast before work. The few minutes of meal prep really pay off and set you up for a week of healthy success!  

Have a great, happy, healthy week! xo