For the past year or more, Dave and I have stayed away from breakfast casseroles mainly because of how they made us feel. Minutes after finishing our plates, we became sluggish and wanted to crawl back into bed. Those casseroles were Standard American; loaded with refined starchy white potatoes, couldn’t get enough of the potatoes!, not to mention the non-organic bacon, sausage, cheese, eggs… So one Saturday morning (when we didn’t feel like our usual morning smoothies) I revisited our old friend, the breakfast casserole, cleaned it up and made it Healing Cuisine!
Fresh Breakfast Casserole
Makes 8 Servings
1 lb uncured turkey bacon, diced
1 Tbsp coconut oil
1 medium onion, chopped
8 free range eggs, lightly beaten
2 c shredded red skin new potatoes (leave the skin on to preserve the fiber and potassium!)
3 c organic spinach leaves, rinsed and spun dry
2 c shredded raw cheddar cheese
1 c organic cottage cheese
1 c shredded organic (raw if you can find it) swiss cheese
1.) Heat coconut oil in large skillet over Medium heat. Cook turkey bacon and onion until bacon is crisp; drain. In a bowl, fold together the remaining ingredients; stir in bacon mixture. Transfer to a coconut oil-greased 13×9″ baking dish.
2.) Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting. SO GOOD! You could also throw in some shredded zucchini or asparagus, which I would have done had we had some in the fridge, add about 1 cup shredded.