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I am not going to say that breakfast is the most important meal of the day – because I don’t believe it is. But that is another subject for another time. However I do LOVE breakfast foods, and they don’t have to be just for breakfast! Most breakfasts include eggs and eggs are a perfect food. High in protein and healthy fat, no carbohydrates, and so versatile.

We are fortunate to have found a local egg source so we have a good supply of fresh free-range chicken eggs. I consider this to be very important. They may cost a little more, especially if you have to buy them in a grocery store, but they are absolutely worth it for flavor and nutrition. You just have to look at the color of the yolks to see the difference.

One of the many things I love about breakfast casseroles is that I can add whatever ingredients I like and have handy. I will usually look through the refrigerator for leftovers that might work. Since I also have a local pork farmer, I had some beautiful freshly smoked bacon. I also had some mushrooms that I needed to use and I always have cheese of some kind.

The casserole is pretty simple – just pile the ingredients in the bottom of the baking dish and pour the egg mixture over. I’ve been making these casseroles for years but just recently started using the Instant Pot to make them. I find that it cooks quicker, more evenly, and it has a much nicer texture than those cooked in the oven.

A few tips:

• cook meat ahead of time and drain off any fat.
• most vegetables will need to be cooked/sauteed ahead of time to soften and remove moisture.
• I use a silicone dish – the casserole will come out and clean up much easier.
• season well!
• add different cheeses to get different flavors
• use other (cooked) vegetables such as spinach, broccoli, onions, etc…