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.
In a separate bowl combine the eggs, water, spinach, green peppers, onions, tomatoes, and sausage. Mix well. Pour the mixture over the potatoes.
Salt and pepper the casserole. Place in a preheated 400 degree oven and bake for 25-30 minutes.
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.