As I’ve mentioned before, I usually opt for sweet breakfasts over savory ones. Truth be told, I usually opt for sweet anything over savory anything. But I’ve discovered that sometimes a savory breakfast is better because it often involves more protein, and hence keeps me feeling full longer. It also helps me get in a serving or two of veggies, which is rare in my standard, sweet morning meals.

While this breakfast casserole is very simple to make, it’s not the fastest meal to whip up…probably more of a lazy-weekend-morning breakfast than an out-the-door-workday kind of thing. But it does keep well in the refrigerator – not to mention it makes six hearty servings – so you could always make it on the weekend and then just give it a quick spin in the microwave throughout the week.

To make this breakfast casserole, I simply sauteed some asparagus, mushrooms, and spinach in a little bit of olive oil. Then I layered the veggies in a prepared cassrole dish and topped them with mozzarella cheese. On top of that I poured a mixture of beaten eggs, egg whites, and milk, then popped it in the oven until the eggs were set and the top was beginning to brown – about 45 minutes.

Perhaps the best thing about this recipe is that it’s basically an (almost) blank canvas; it’s the foundation upon which you can build all sorts of delicious variations. Don’t like mushrooms? (GASP! ) You can easily sub in another veggie. Want something more fancy? Swap the mozzarella for goat cheese. Love bacon as much as this lady? Cook some up and throw it in! (Next time I’ll add a few chopped Morningstar Farms breakfast sausage patties, which I’m currently loving.)

Breakfast Casserole with Mushrooms and Asparagus
Adapted from In Good Taste
Makes 6 hearty portions

Ingredients
1/2 lb. asparagus, cut into 1-inch pieces
1/4 lb. white mushrooms, sliced
2 cups baby spinach, chopped
1 tbsp olive oil, divided
1/2 cup shredded mozzarella
6 eggs
6 egg whites (I used the equivalent of liquid whites from a carton)
2 tbsp milk
salt and pepper

1. Preheat oven to 375º. Spray a 9 x 13 glass casserole dish with nonstick spray.

2. Heat 1/2 tbsp olive oil over medium-high, then add the asparagus and saute about 5 minutes. Spread the asparagus pieces into a single layer in the casserole dish.

3. Add the remaining 1/2 tbsp olive oil to the pan. Saute the mushrooms for 5 minutes or so, then add the spinach and cook until wilted, about a minute more.

4. Layer mushrooms and spinach on top of asparagus in the casserole dish, then top with shredded mozzarella.

5. In a medium bowl, beat 6 eggs, then add egg whites and milk and whisk until combined. Season to taste with salt and pepper, and pour over vegetables and cheese.

6. Bake for 45 minutes, or until eggs are set and the top of the casserole is beginning to brown.

What’s your favorite savory breakfast?

AND

Do you ever prepare your upcoming breakfasts over the weekend, so during the week it’s just grab-and-go? I’ve heard of people making a whole batch of oatmeal or muffins, which sounds like a good idea to me!

I must say, I am not the biggest fan of coconut. Which might surprise you, since I’ve blogged several recipes containing the ingredient. The truth is that it’s not really my thing, but Dave happens to love it! And since I cook plenty of dinners based on my personal preferences, it’s only fair to make some that are more catered to his taste buds.

Take, for instance, this Thai-inspired Coconut Soup.

If you’re like Dave and love coconut, then you’ll appreciate this light soup! It’s based off of this Healthy Eats 5-Ingredient Coconut Soup with Noodles and Mushrooms recipe. My soup actually had 6 ingredients because I added snap peas; I also used shiitake mushrooms, which I highly recommend.

If I were to make this again I would definitely add lemongrass to give it an even greater Thai-inspired flavor!

Another (somewhat) noteworthy dinner:

Annie’s Whole Wheat Shells and White Cheddar, doctored up with some broccoli and canned Alaskan salmon. For some reason I don’t mind eating dinner from a box quite so much when I add a little somethin’ somethin’ of my own.

Let’s check out some other times of the day, shall we?

Breakfasts

Nothing too thrilling – plain bite-sized Shredded Wheat (TJ’s brand) with banana in almond milk.

I also wanted to show you this awesome bowl of oatmeal.

This is actually Dave’s concoction, not mine. I have to say, he is quite talented when it comes to interesting oatmeal bowls!

In his mix:

• steel cut oats cooked in milk
• cinnamon
• dried blueberries
• chopped dates
• shredded unsweetened coconut

Lunches

This sammie was awesome!

Whole wheat bread, Applegate Farms roasted turkey breast, lettuce, asparagus, pickles, and spicy brown mustard.

I want to say that the asparagus made this sandwich, but then I would be lying…the rockstar was definitely the PICKLES! For some reason I always forget to add pickles to my sammies, and then I randomly remember and am in heaven!

There are also some mega-salad action.

In the bowl:

• red and green leaf lettuce
• cucumber
• grape tomatoes
• artichoke hearts
• some tiny radishes from Dave’s back porch garden
• mung bean sprouts
• a chopped medjool date for sweetness
• big dollop of hummus

Plus a side of some locally-made plain yogurt topped with a pinch of Post Great Grains cereal.

And finally, on a rushed day, a frozen Amy’s meal.

Snackage

Not surprisingly, I’ve eaten a couple of bars.

The usual suspect.

A whopping THREE ingredients!

Fruit leather thingys.

Greek yogurt topped with a crumbled Vita Muffin. (Love this!)

Maple-roasted butternut squash cubes (yes, I eat squash as a snack! )

And half of a cantaloupe filled with cottage cheese. Delicious!

Those are all of the food photos I’ve taken of late…time to start snapping some more!

If you cook for your significant other, do you ever make meals that you don’t like too much because he/she does?

AND

For those days when convenience is king, do you have a favorite brand of frozen meal that you turn to?