Do you have every intention of bringing your breakfast with you to work only to run out of time and stop to pick something up?
Do you want to eat something healthy but think your limited budget means you have to eat cold cereal?
This is a super cheap and healthy breakfast (or lunch) idea that is absolutely perfect for putting together on the weekend. When I was working I would make a big 9 x 13 every single Sunday for atleast a year and a half. Cut them up into single servings and put in a ziploc bag for easy grab n’ go. Just make sure you wash those ziploc bags to save money!
This is an egg casserole that you can make with any amount or type of veggie that you want. We usually stick with a green (kale or swiss chard), tomatoes, mushrooms, peppers and onions.
The keys to making it a super CHEAP meal are:
- Use veggies that are leftovers from dinner
- The options here are endless! Clean out your leftover veggies and make a new dish! The key is cutting them up into small pieces so they taste better in the dish.
- Veggies that are going bad in your refrigerator
- I added in these pictures a few tomatoes that had frozen in the back of my refrigerator
- Greens that are getting wilty
- Stocking up on discounted produce at grocery store and freezing it
- Most stores have a discounted produce rack where they mark down food that is starting to go bad. This is a great place to shop! Also some stores (we used to find this a lot at a local Family Foods store) will mark down produce that is getting close to its’ expiration.
- This is a GREAT time to buy the produce and freeze to use for egg casseroles.
- Growing your own produce!
- Kale and swiss chard are so incredibly easy to grow! They can even grow in the shade and can be added to your landscape! We grow a lot of these leafy greens and put them in gallon freezer bags! These are absolutely the best for adding to an egg casserole because they cook down so much! We also can/freeze our own tomatoes and peppers that we use for this.
Ingredients I used for this casserole are:
- 2 gallon bags of a swiss chard from our garden (I crumbled them into smaller pieces since I didn’t cut them before freezing)
- 1 pkg worth of mushrooms (I bought on clearance at grocery store a while ago and froze)
- 3-4 peppers, diced (diced and frozen from summertime
- About 4 tomatoes that had frozen at the back of my fridge (See, this is a great time to use whatever you have!)
- 2 dozen eggs
But remember, use whatever you have! Have some leftover green beans from dinner? Chop ’em up! Have lots of tiny amounts of frozen veggies sitting in your freezer? Stir ’em in!
- Saute all the veggies except for the greens.
- Add the greens and continue to saute until they are all cooked down and veggies are soft.
- Crack 2 dozen eggs into 9 x 13 pan and whisk.
- Mix veggie mix into the pan.
- Cook at 350 for about an hour or until the middle is no longer gooey.
Have any questions? Ready to try it out? Having a breakfast that’s ready to go will prevent you from costly breakfast splurges that can destroy your budget. Get in the habit of making this every week and it will become second nature.