Comments on: Ultimate Breakfast Casserole

By: Downshiftology

Downshiftology — Mon, 31 Mar 2025 00:17:38 +0000

In reply to Lindsay. Hi Lindsay - I would cook it first before freezing! Hope this satisfies your postpartum breakfast cravings :)

By: Lindsay

Lindsay — Fri, 28 Mar 2025 15:27:58 +0000

I’ve made this recipe for years and love it so much. I’m planning to meal prep it for postpartum. Would you ever recommend freezing it uncooked (i.e. cooked ingredients but raw eggs) or would you only recommend cooking it first and then freezing? Thanks!

By: Downshiftology

Downshiftology — Fri, 28 Mar 2025 05:41:24 +0000

In reply to Traci. Thrilled to hear you loved this breakfast casserole, Traci! It definitely is more veggie-forward than other casseroles.

By: Traci

Traci — Fri, 28 Mar 2025 01:48:28 +0000

Wow! This was so amazing! It tasted much lighter than the heavier breakfast casseroles I’ve had. I think it’s the sweet potatoes. Thank you!

By: betty

betty — Sun, 02 Mar 2025 19:47:36 +0000

In reply to Michael Amerlan. If you dont like it thats fine, there is, however, zero need for you to suggest a completely different recipe, most of which sounds disgusting, or to be so rude. There are already a gazillion recipes with normal potatoes and eggs, you really dont need to act like youve just invented the wheel.

By: Deana Morss

Deana Morss — Mon, 17 Feb 2025 23:19:42 +0000

In reply to Michael Amerlan. Wow. Why did you bother making this when you have everything figured out? I was really glad to get the idea because I am making it for someone who is not only celiac, but also dislikes white potatoes. Stylized? Seriously? Because it uses sweet potatoes? Also, I treat all spices as "to taste," with measurements as starting suggestions. I thought most good cooks would do that as well. Goodness you're rude.

By: Downshiftology

Downshiftology — Wed, 05 Feb 2025 18:05:59 +0000

In reply to Brooke A. Hi Brooke - What a great breakfast idea for postpartum moms! It really is such a great balance of protein and vegetables in each slice. As for your eggs, you can try cutting down one egg next time to see if that will help.

By: Brooke A

Brooke A — Wed, 05 Feb 2025 14:58:21 +0000

Such a yummy and high protein casserole! Love making this for postpartum mamas. I like adding cottage cheese as well, giving it even more protein.

The eggs I get from the farm are very large, wondering if I shouldn’t use all 12 eggs. The center doesn’t get cooked all of the way, so I have to cook longer than the 30 minutes-then the edges get a little burnt.

By: Michael Amerlan

Michael Amerlan — Tue, 04 Feb 2025 20:52:52 +0000

I made this exactly as called out and can say this recipe’s meat to egg ratio is way out of proportion. It is also more labor intensive than it’s worth. Using the sweet potato is a novel and ok but a similar dice and sauté of just a plain russet added to the green pepper, onion and garlic (well salt and peppered) would serve just as well if not be more universally appealing. Were I to make this again, I’d skip all of the 1/4 tsp items which make no flavor sense and are probably undetectable in this large dish, I would absolutely cut the meat proportion by half and be more creative in selecting it, i.e. perhaps a julianne of smoked ham contrasting with occasional starbursts of Louisiana Hot sausage bits. Or, better yet… just mix up the 12 eggs with a couple of Tbs each of fresh Pico de Guillo and grated American cheese mixed into the casserole over a sauté of broken up corn tortilla chips and plate the meat on the side. Far easier to prepare, this Mexican/American version is IMO much more pleasing than this over blown, over stylized recipe.

By: Lisa Bryan

Lisa Bryan — Thu, 30 Jan 2025 21:11:10 +0000

In reply to Nikki Phillips. Hi Nikki - I'm happy to hear that this breakfast casserole recipe is changing your mind about cooking. Hope you enjoy more recipes on my website and in my cookbook as well!