Breakfast Casserole for South Beach Diet

Ah, breakfast…the most important meal of the day.

Sometimes it’s a struggle trying to come up with something a bit different to have.  I try not to have eggs every day just so that it doesn’t become monotonous.  I had porridge yesterday so decided to have eggs today and was in the mood for making a casserole.  This way, I can make it and have other servings to have during the week without too much work other than reheating.

In searching through my South Beach books, I noticed they don’t have any recipes for breakfast casseroles although they do have a recipe for Quiche Cups.  I decided that I would have to go to one of my favorite sites, Kalyn’s Kitchen as all of her recipes are SB Friendly and I knew she had breakfast casserole recipes.  I didn’t actually follow one of her recipes, but took some ideas from what she had listed.

They’re really simple to make and all you need are eggs, vegetables and cheese (low fat for SBer’s).  Here’s my variation of a breakfast casserole.  Note, you can use whatever veggies and cheese you prefer.

~~BREAKFAST CASSEROLE W/ PANCETTA, LEEKS & MUSHROOMS~~

1 tbsp. olive oil

2-3 slices pancetta

1 leek, sliced

2 spring onions, sliced

2 large mushrooms, sliced

5-6 sun-dried tomatoes in oil, drained and chopped

thumb-sized piece of cheese of your choice, cut into small pieces

6 eggs, blended

ground black pepper

1 tbsp. Parmesan cheese, grated

Preheat oven to 375f/190c.  Lightly grease a baking dish (7″X10″ / 17cm X 26cm) with olive oil and set aside.

Heat the oil in a medium skillet and cook the pancetta until very crispy.  Remove from the pan and let drain on paper towels.  Pat the pancetta with the paper towel to remove any excess fat.  Break up into small pieces and leave to sit.

Add the chopped leeks and spring onions to the pan and cook for about 5 minutes until tender.  Remove with slotted spoon and put into prepared baking dish.  Add sliced mushrooms to pan (add a little bit more oil if necessary) and cook about 5-6 minutes.  Transfer to prepared baking dish along with sun-dried tomatoes and stir veggies around to combine.  Spread over bottom of baking dish.

Sprinkle pancetta pieces over veggies in dish.  Dot with pieces of cheese.  Gently pour in eggs to distribute.  Season with black pepper and sprinkle grated Parmesan over the top.

Bake in preheated oven for 20-25 minutes until skewer comes out clean.  DO NOT OVERBAKE.

Allow to cool slightly to make it easier to remove from baking dish.  Cut into 6 pieces. Wrap any remaining casserole in plastic wrap or foil for reheating later. (they don’t taste too bad cold either!)

Makes 3 servings.

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