My absolute favorite make-ahead meal for high-protein, simple breakfasts all week long! I’ve been making some variation of this every Sunday and it has set me up for success on busy mornings. Add or subtract anything you want. It’s super easy and delicious.

Ingredients:

-3 Yukon Gold potatoes (or sweet potatoes), chopped into 1/2 inch pieces
-12 large eggs
-1 pound grass-fed beef
-1 cup milk of choice (I typically use whole milk)
-1/2 yellow onion, chopped
-handful of spinach or kale, roughly chopped
-1/2 cup chopped mushrooms
-any other veggies you like!! (asparagus, bell pepper, etc.!)
-1 cup sharp cheddar (or cheese of choice) can omit if DF
-extra virgin olive oil
-high-quality unrefined sea salt

Directions:

Preheat the oven to 425°F.

Prep all your vegetables: chop the potatoes, onion, mushrooms, and greens.

1. Roast the potatoes:

   • Line a baking sheet with parchment paper and spread the chopped potatoes evenly.

   • Drizzle with olive oil, season with salt, pepper, and any herbs or spices you like.

   • Roast for 20–25 minutes, or until golden and fork-tender.

2. Brown the beef:

   • In a large skillet over medium heat, cook the ground beef until fully browned.

   • Season with salt and pepper to taste.

   • Once cooked, remove from the pan and set aside.

3. Sauté the vegetables:

   • In the same skillet, add a bit more olive oil if needed.

   • Sauté the onion and mushrooms over medium heat for 5–8 minutes, until softened.

   • Stir in the spinach or kale and cook until just wilted. Season to taste.

4. Whisk the eggs:

   • In a large bowl, whisk together the eggs and milk.

   • Add a pinch of salt and pepper. Set aside.

5. Assemble the casserole:

   • Lightly oil a 9x13-inch casserole dish.

   • Start with an even layer of roasted potatoes on the bottom.

   • Add the cooked beef on top of the potatoes.

   • Pour the egg mixture evenly over the beef.

   • Layer the sautéed vegetables on top.

   • Sprinkle with 1 cup of cheese (if using).

6. Bake:

   • Reduce oven temperature to 375°F.

   • Bake the casserole for 40–45 minutes, or until the eggs are fully set.

   • To test, insert a toothpick or knife in the center — it should come out clean.

7. Serve and enjoy!

   • Let cool for a few minutes before slicing.

   • Store leftovers in the fridge for up to 5 days!
     
     

*recipe shortcuts: pre-chopped veggies. pre-cooked breakfast sausage, chopped