In my search for an easy, make-ahead, veggie and protein filled, delicious and hot breakfast that can feed a few or an army I came up with this masterpiece: Lagniappe Casserole.
For you “non-New Orleanians” lagniappe is the extra, the good stuff, the bonus yumminess.
This casserole most certainly contains “the good stuff”. I had leftover ham from Thanksgiving and since we always have veggies on hand, this meal really was “the extra” as well. I’m sure I, and all you creative cookers out there, will be making this time and time again with new ingredients every time. You know what I want to try? Crawfish tails, sausage and mushrooms! A crawfish boil for breakfast. Haha, I know…. my love for New Orleans is coming out!
I highly recommend chopping the veggies and meat the day before and throwing it all in the dish the morning of. Talk about a 2 minute prep time. Even easier would be to make the entire dish the night before and heat up the pieces the next morning. I am always looking for a quick and easy breakfast meal because lets face it, who has the time to make a big meal every morning, no matter how badly you want to feed your family well? Perfect answer: Lagniappe Casserole.
I hope you enjoy this tasty dish and let me know what variations you come up with!
Here’s what you need:
1/2 -2 cups ham, diced
1 head fresh broccoli, cut into small pieces
1 large sweet potato, diced
1 yellow onion, diced
2 dozen eggs
1 tbsp coconut oil
Here’s what you do:
1. Preheat oven to 375 degrees.
2. Sauté sweet potatoes and onions in coconut oil for 5 minutes.
3. Meanwhile scramble eggs into 9 by 13 inch pan and season with salt and pepper.
4. Add sweet potatoes, onions, broccoli and ham to eggs.
5. Bake casserole for 45 minutes.
Enjoy from our Whole Family to yours…..
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