So, I really wish that I was a morning person. I really, really, really wish I was.
I read all these momma and minimalist blogs and they talk about getting up before your children and making coffee (!) and enjoying it alone (!) and doing all of this lovely work (!) before your children wake up and need their little brekky.
I’ve tried that.
I creeeeep out of bed, skip the coffee, just in case it percolates too loudly. I’m barely even BREATHING.
Then out of nowhere, they show up, and I get all like,
So, until my kiddos are a little older or somehow don’t intuitively know that I’m awake and trying to be productive before the sun comes up… I’m just going to save myself some unnecessary frustration and sleep until they get up between 6:30-7am.
So, then we are off, changing diapers and needing to get some coffee and breakfast before the hubs hits the morning traffic.
This casserole has saved my mornings. It is super simple to toss together, is dairy and gluten free, and reheats really well, which is the whole point if you are going to prepare things ahead, amiright?
You’ll notice in the ingredients that there is a can of refried beans as the bottom layer of the casserole. The layer will not get super crispy or anything, but actually acts as another form of protein and good complex carbs, and adds to the overall flavor. Get beans that don’t have a ton of mexican seasonings added, as that would compete with the whole Italian take on this dish.
(Note: I have done a Mexican version of this that is good, but we like the Italian one better since the kids can eat it and the mexican one is a little too spicy for them, since we switch out the fire-roasted tomatoes for Rotel.)
Italian Breakfast Casserole
- can of refried beans
- baby spinach
- can of fire-roasted tomatoes
- 10 eggs
- Italian seasoning, salt, and pepper
- Preheat oven to 425F.
- Spray/grease a 9×11 dish and then put the refried beans, spreading them across the bottom of the pan. Put the bean layer in the oven to cook a little while you prepare the eggs.
- Crack 10 eggs, adding salt, pepper, and italian seasoning to taste. Some people like to add a little cream, which is fine… but it obviously won’t remain dairy-free.
- After 10 minutes in the oven, take the pan out.
- Spread a couple of handfuls of spinach over the refried bean layer. I make sure I can’t see the bean layer.
- Using a slotted spoon (or you could just drain the can), spoon the fire-roasted tomatoes on top of the spinach layer, evenly distributing them.
- Pour the egg mixture over all of the layers, using the slotted spoon to make sure that the eggs are even.
- Put in the oven for 35 minutes, or until eggs are cooked through.
And that’s it! It is super easy, lasts us 3 breakfasts or so (15 slices, 2 per serving…) and really gives you the protein boost you need to make it until lunch!
Give it a try and let me know what you think!