Breakfast Casserole

In our house, breakfast needs to be done the night before Christmas morning, or I will end up stuck in the kitchen all alone! I intended this to be similar to a hash brown casserole, the jicama makes a very substitute for shredded potatoes. Bake this the night before and re-heat it in the microwave for about a 1 minute.  You can also add a breakfast meat if you like, but it is very tasty without it.  For lower ratio’s increase the jicama.

4.01:1 Ratio

403 Calories

6.35g Protein

3.71g Carbohydrate

Breakfast Casserol

Ingredients:

30g raw egg, mixed well

15g butter, melted

15g olive oil

20g 40% heavy cream

28g shredded jicama

4g red bell pepper, diced small

4g scallions, sliced thin

7g cheddar cheese, shredded

salt/pepper

 

Directions:

***Read our DISCLAIMER first!***

Pre-heat the oven to 350 degrees.

Melt the butter in a small oven-proof ramekin.  Coat the insides of the ramekin with the melted butter.

In the butter coated ramekin, mix the egg, remaining melted butter, olive oil and heavy cream together very well. Add the vegetables, cheese and seasonings to the egg mixture.  Make sure they ingredients are evenly distributed.

Bake for about 30 minutes, until the top begins to brown and the egg is cooked through in the center.

You may freeze this and re-heat in the microwave for about 1 minute.

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