When I was growing up, I remember loving cold cereal for breakfast.  In my younger years, my mom consistently purchased the plain cereals.  We always complained relentlessly about the off brand versions of Corn Flakes, Rice Krispies, and Cheerios.  At that age I was clueless about health and figured if other kids ate sugared cereal for breakfast, why couldn’t I?

As I entered my teenage years, I recollect indulging in sugared cereal for breakfast.  Without a doubt, a couple hours later I would be ravishingly hungry.  My blood sugar would quickly spike and then suddenly dip.  When my body would endure this process, I felt like I could eat endlessly without ever getting full.  I just did not comprehend how unhealthy this practice was

Now, I am a lot wiser.  I really do not enjoy the early morning rise in blood sugar and the endless desire to gorge on every food source possible.  I have replaced those breakfasts with more protein to stabilize my blood sugar.  The results are great and I am not starving by ten o’clock.  This fabulous tasting all natural, gluten-free, dairy-free, Breakfast Casserole is one of the many helpful breakfast recipes that I make in the morning.

  • 3  cups grated pre-baked potatoes
  • 4 eggs
  • 1 1/2 cups filtered tap water
  • spinach (optional)
  • green peppers (optional)
  • onions (optional)
  • tomatoes (optional)
  • all natural sausage (optional)
  • sea salt
  • black pepper

In a 9 X 13 pan, place the grated potatoes.

Grated Potatoes

In a separate bowl combine the eggs, water, spinach, green peppers, onions, tomatoes, and sausage.  Mix well.  Pour the mixture over the potatoes.

Everything Except Sausage

All Ingredients

Just Sausage

Salt and pepper the casserole.  Place in a preheated 400 degree oven and bake for 25-30 minutes. 

Baked With Just Sausage

Baked Breakfast Sausage With All Ingredients

Hint: I use my leftover baked potatoes from a past meal.  I just store them in the refrigerator.  This casserole can be made with just eggs, water, potatoes, salt and pepper.

Pittman & Davis
About the Author

As a mother of 5 children, I have a great desire to feed my children all natural healthy foods. In the beginning of 2011, two of my children were diagnosed with epilepsy. With that diagnosis came intense diet changes, which included a gluten free, dairy free, and corn free diet.

2 Comments on this article. Feel free to join this conversation.

  1. Fal May 13, 2012 at 12:57 pm - Reply

    Hello, I made this today and it was awesome! I do have one question, do you put anything on the pan to make these potatoes hashbrown like?

    • Jennifer May 14, 2012 at 4:32 am - Reply

      I make this Breakfast Casserole from pre-baked potatoes. The frozen bags of shredded potatoes that you can purchase all have added preservatives to retain their color. I have never attempted to crisp the potatoes to make them hashbrown like. I have a feeling that making them crisp before baking them would be ineffective. They would just turn soggy once the liquid was added. Adding something to the pan would probably not help. Go ahead and attempt trying to make them hashbrown like. Let me know how it turns out.

Leave A Response