Tex Mex Breakfast Casserole

Nov 6, 2016

It is a truth universally acknowledged that I am a super lazy breakfast casserole maker.  Which is why I basically refuse to try new recipes, because they all have, like, a billion ingredients (which makes them expensive) and require way too much prep work.  So it’s pretty unusual for me to take on this recipe on a Thursday night for Friday morning department breakfast.

But boy, am I glad I did.

While this requires a tad more prep than my usual recipe (mostly cooking up the potatoes), it was super yummy and totally worth it.  The prep probably only took 30 minutes total, and I was also getting a coffee cake in the oven as well so I could have cut that down a bit with some focus.  The spice mix is awesome, and the tortillas add a great texture along with the black beans.  This is definitely going into my regular breakfast rotation.

It’s also worth nothing that this is really doggone healthy as well.  Full of protein and fiber, and weighing in at around 100 calories per serving (assuming a 15-serving pan…probably more like 130 calories per serving if you have hungry people).  It was super filling and stuck with me all morning.  I had a second helping for a late lunch, in fact.

I made a few changes to the original recipe, including omitting the bacon out of laziness—also, turkey bacon doesn’t quite have the same effect.  I considered adding ground beef instead, but I was both lazy and cheap.  And honestly it doesn’t need it.  I also left out the cilantro (meh) and added cheese because…duh.  There’s a lot of flexibility in this recipe, so if there’s something you’re dying to add or substitute, go for it.  I’m not the boss of you.

Kale & Feta Breakfast Casserole

Aug 28, 2014

Every Friday morning our department eats breakfast together. We wander in at different times, sit down, heap up a plate, and talk about our weekend plans, Betsy’s newest crazy celebrity gossip, and (in the fall, since you can’t get away from it) what SEC teams are playing that weekend. It’s a lovely, longstanding tradition, and part of it is that every week it’s someone’s turn to provide the food. We all take turns, and usually I try to cook something for the crew.

Now, if it were up to me, I’d make pancakes or a coffee cake and call it a day. But my co-workers tend to prefer things a little more on the savory side. Since I don’t eat ham or pig bacon or sausage, it narrows my options a little. I’ve done a few breakfast casseroles, though most breakfast casseroles take a million ingredients, have way too many steps, and are EXPENSIVE!

But last time I was super pressed for time and had to figure out something the night before, then found this recipe. I loved that it only took a few ingredients, and the idea of feta in the casserole. I decided to give it a try and was surprised by how good it was. It got scarfed, and it’s definitely going into the regular Friday breakfast rotation!