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Try our easy one dish breakfast bake! This one is a crowd pleasing comfort food! This recipe is so simple and so versatile! Use whatever veggies, seasonings and cheeses you’d like to customize your recipe and use up what you have on hand! As long as you have the basics (potatoes, eggs & cheese), you're good to go! * Try a Mexican style casserole by adding green chilies or jalepeños, olives, tomatoes, and pepperjack cheese. * If you’d like to add some more protein, cut up some cooked sausage or bacon & add it to the top of the potatoes before you pour over the egg mixture! * I like to make this in a big 13x9 and it serves 4-6 people. Only cooking for two? You can reduce the amounts and make it in a smaller pan if you’d like. Keep in mind your baking times will be shorter if you do so! Feeding a crowd? Double up your recipe & bake two 13x9 pans! * To prep this the night before, prep & cook the potato concoction and then refrigerate overnight. Remove in the morning and allow to warm up to room temperature while you prep the rest of the recipe! This will save you about 40 minutes! Ingredients:
Dice potatoes and onion and toss in a large bowl with a couple tablespoons of olive oil, salt, pepper & granulated garlic. For this recipe, I used about 1 tsp of salt, 3/4 tsp of pepper, and about 1 tsp of granulated garlic. Stir with a spoon and ensure potatoes are evenly coated. Preheat oven to 425 degrees. Melt 6-8 Tbsp butter in 13x9 dish in the oven while it’s preheating. Watch carefully and remove once butter is melted. Once butter is melted, remove the dish from the oven swirl it around to evenly coat the dish with butter. Add the potatoes evenly to the dish & bake for 15 minutes. While potatoes are baking… Crack your eggs into a large bowl and add milk and a bit of salt & pepper. Use a wire whisk or a fork to break the yolks and whisk the milk with the eggs until combined well. Add your veggies to the eggs. This is when we added our red bell pepper and arugula. Save the green onions or chives for the top AFTER the casserole is baked. Set aside while potatoes are still baking. At the 15 minute timer, stir the potatoes & place back in the oven 15 more minutes. Once the 15 minutes is up, stir the potatoes once more, making sure to scrape from the bottom and sides… add some fresh chopped garlic to the top of the potatoes (optional, but we love it & it’s so good for you!). Place back in the oven for 10-15 more minutes, just until the potatoes look browned to your liking. Remove from the oven & pour in your egg mixture making sure to evenly distribute any veggies you’ve added. Bake 15 minutes or until a toothpick poked into the middle comes out clean. Sprinkle shredded cheese on top and place back in the oven for 5-10 minutes, depending on how you like your cheese baked. Sprinkle green onions or chives on top and let rest 5-10 minutes before serving. Cut into squares and serve with a dollop of sour cream (or ketchup).
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 This recipe serves healthy portions for a family of 4. 1/4 cup grass fed butter 1/4 cup flour 1/2 tsp sea salt 1/4 tsp cracked black pepper 1/2 tsp ground dry mustard 2 cups milk 4 oz cheese, grated 1/2 tsp dried parsley In a small bowl, prep your flour & seasonings by mixing the flour, salt, pepper, ground mustard & set aside. Have your milk & grated cheese measured & ready to go as well… once you start cooking, this sauce prep goes quickly! In a medium saucepan, melt your butter on medium heat. Once it’s mostly melted & bubbly, go ahead and add in the bowl of flour/seasonings & make a roux! Whisk the butter, flour & seasonings for about 2-4 minutes until fragrant, bubbly and thickened. Be careful not to overcook! Once your roux is ready, gently add in the milk a little at a time, keep whisking its you pour it all in. On medium high heat, continue whisking until the sauce has thickened and it begins to stick to the whisk. Remove from heat, continue whisking and add in the grated cheese. Whisk in the dried parsley. Use a small ladle & serve immediately over Italian pasta! Other ways to enjoy this cheese sauce: This cheese sauce is also so delicious on other foods too, like eggs & veggies! If you like garlic cheese, add in about 1/2 tsp ground garlic or a few cloves of fresh chopped garlic with the flour and seasonings! Garlic cheese sauce is so yummy! Baked Mac & Cheese Preheat oven to 350 degrees. Butter a casserole dish. Stir cheese sauce into cooked pasta & dump into your casserole dish. Top with extra grated cheese & seasoned bread crumbs. Bake at 350 for about 15-20 minutes, until golden and bubbly!  1 Slice of Sourdough bread 1 mini cup of smashed avocado (or 1/2 avocado, sliced) 1 Tomato, sliced Handful of Arugula Olive Oil Balsamic Glaze or vinegar Sea Salt & Cracked Pepper Toast your slice of sourdough. While it’s toasting, you can slice your tomato. Spread the avocado on the toast. Top that with the sliced tomato. Salt & Pepper the tomato. Top with arugula. Drizzle the olive oil & balsamic glaze. Add your protein rich side & dig in! We like to serve this with a protein rich side, like cottage cheese. You can also add a fried egg to your avocado toast, so yummy! We love fresh avocados, but sometimes we don’t have the best produce available and avocados can be disappointing. Wholly Avocado makes little mini cups of perfectly ripened avocados with a bit of sea salt, it’s equal to about 1/2 of an avocado & the cool thing is, unlike a fresh avocado, these are sealed up and stay fresh! They’re so good! We’ve been picking up a box at Costco for such a good deal.. there’s 16 servings, so it lasts a while! There’s a whole lot of health benefits with olive oil & vinegar! Did you know that olive oil helps your body absorb the nutrients in your food and the vinegar aids in digestion? Olive oil contains healthy fats and antioxidants, has anti inflammatory properties, protects against heart disease, strokes, diabetes, cancer & more. It’s something you want in your life. 🫒✨  |
“The food you eat can be either the safest and most powerful form of medicine or the slowest form of poison.”Ann Wigmore Archives
April 2025
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