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This low carb Breakfast Burrito Casserole is so tasty and easy and the best part is you can make ahead and take it on the go!
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Why Breakfast Burrito Casserole?
Breakfast on the go has always been a must for me. I don’t like to wake up early and I’m always rushing out the door, but without a doubt I’ll be hungry when I get settled. The problem is I don’t like most breakfast foods when they’re reheated. Enter (with halo and heavenly music) the Breakfast Burrito Casserole.
It’s so delicious and satisfying and worth the effort. Make it, bake it, portion it into containers and grab it on your way out the door or when you roll out of bed. It’s also great to have made for the kids during long school breaks and great for postpartum.
I like to keep recipes under 10 ingredients for y’all, but this one has 14. But I PROMISE it’s worth it, and I show you how to make it easier!
Gestational Diabetes Diet
I know some of you won’t dare try potatoes at all, let alone in the morning. And your glucose readings are probably why. So that’s fine! This is still delicious even without the potatoes. BUT, if you dare to venture out, the carbs from the potato are only 4g per serving, AND there’s PLENTY of fat and protein to help stabilize your sugar. You can always lessen the amount of potato too. Check out my Breakfast Hash too. It’s similar but has less ingredients and uses butternut squash and cauliflower.
Use frozen veggies! Chopping veggies just seems like an unbearable chore sometimes so when it makes sense I use pre-chopped frozen veggies. And it makes sense here because everything is cooked down to the same texture. But I know that many people don’t use frozen veggies outside of soup because they just don’t know how. So here’s what you do.
How to Cook with Frozen Vegetables
- Heat the Skillet on High Heat
High heat is absolutely necessary to evaporate the water.
- Cook the Vegetables
When the skillet is hot, add the vegetables. You’ll see water begin to pool in the skillet as the ice melts. It will then begin to evaporate and you’ll see the skillet become dry in parts.
- Stir the Vegetables
Stir the vegetables every minute or so. When you stir, pay attention to how quickly the water disappears from underneath the vegetable.
- Add a Fat
When the water disappears almost immediately, reduce the heat to low and add a fat so the vegetables don’t stick to the skillet. From there you can cook normally.
- Fresh Vegetables
If you are cooking fresh and frozen vegetables, add the fresh vegetables any time after the water from the frozen vegetables has evaporated.
- I do NOT use frozen mushrooms; instead, I get the sliced fresh ones.
- The green onions are used as a garnish because the fresh and crisp pop of flavor they add in raw form is exceptional, but you can also bake them in.
- Using butter is important to me for flavor, but butter burns more easily than some oils (low smoke point). Combining butter with an oil will allow it to last longer.
You can add 1-2 additional eggs and change any portions that you want and still achieve the same flavor profile. Just another thing that makes this recipe great.
Green is gold when it comes to nutrition, meaning that when you eat green foods you are banking good nutrients! The green here is the bell pepper and green onions, but you have a good vegetable mix here along with plenty of fat, low carbs and some protein.
You’re getting maximum absorption of nutrients from the fat soluble vegetables and all the amazing benefits that come from eating eggs.
For more information you can read Lily Nichols’ Real Food for Pregnancy. It’s a great, easy read that breaks down nutrition and their benefits during pregnancy. You can also check out the five Best Foods for Pregnancy.
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Breakfast Burrito Casserole
- Large oven-safe skillet
- 3 medium bowls and 1 small bowl
- Measuring cups
- ½ cup Potato (about half a medium potato)
- ½ cup Green Bell Pepper, chopped
- 1 cup Portabella Mushrooms, chopped
- 2 Garlic Cloves
- 2 Green Onion stalks (sub ¼ cup chopped white or yellow onion)
- 8 oz Ground Breakfast Sausage
- 1 Tbsp Oil
- 4 Large Eggs
- 1 cup Shredded Cheddar Cheese (or Mexican blend)
- Peel the potato. Chop the potato into ¼ to ½ pieces. Set aside in a bowl.Chop the bell pepper and mushrooms into ¼ to ½ pieces. Set aside in a separate bowl.
- Peel and roughly chop the garlic. Add it to the pepper and mushroom bowl.Slice the green onions crosswise. Add the white parts to the mushroom bowl and set the green parts aside in a separate bowl for garnish.
- Heat an oven-safe skillet on the stove on medium-low heat. When hot, add the sausage and break it apart as it cooks. Cook for up to 4 minutes. (It won't be fully cooked.)Scoop the sausage into a separate bowl.
- Add the potatoes to the skillet and cook for 4 minutes, stirring once halfway through.Add ¼ cup of water to the skillet. Stir the potatoes, scraping the bottom of the pan, and let the water cook off.
- Preheat the oven to 350°F.Add the oil and mushroom mixture to the skillet and stir. Let it cook for 5 minutes, stirring once halfway through. If the vegetables stick to the pan, add 2 tablespoons of water and stir, scraping the bottom of the pan.
- Meanwhile, in a bowl, crack the eggs and add ½ cup of cheese. Stir together well.Return the sausage the pan and stir, evenly distributing everything.Pour the egg mixture on top and help spread it across. Sprinkle the remaining ½ cup of cheese on top.
- Bake in the middle of the oven for 10 minutes. Remove and garnish with green onions.