H3RD’s Zazzy Breakie Bake

Hi, my name is Sarah: I love coffee, eggs, and hot breakfasts. 

Since moving back to Michigan my breakfasts have been in a super slump- breakfast burritos or protein shakes. It’s getting old- and the burritos I get are expensive (because I get ones that are processed less and have better ingredients in them)- Pat typically rolls his eyes when I put them in the cart- knowing our grocery bill is increasing with every one.

When it comes to breakfast it’s just easiest to put it like this: I like REAL food, and I prefer a hot breakfast to a cold or pre packed/wrap bar. 

This gal needs protein in the morning, but let’s face it- we live in a culture where getting in a hot, nutritious, minimally processed breakfast- that is protein rich- IS NOT first nature- heck it’s not even second nature. Even for an RD.

So. I took my experimenting with my egg cakes to a larger level: breakfast casserole. I looked up a lot of recipes and essentially what is mandatory in a breakfast casserole- the few ingredients that kept cropping up were: milk, eggs, vegetables and meat.  

 Seemed easy enough. And it was. As of last night I received my co-habitant’s seal of approval (along with my own) 😉 

H3RD's Zazziest Breakfast Bake

  • Servings: 8
  • Difficulty: easy
  • Print


  • 8 large or XL eggs
  • 1/2 cup coconut milk 
  • 1 lb ground pork- seasoned well
  • Veggies of choice- as many or little as you want
  • Rosemary 
  • Italian blend
  • Sea salt
  • Pepper
  • Ground fennel


  1. Pre- heat oven to 375, start browning your ground pork- season with above spices (feel free to add garlic and onions) in 1 tsp coconut oil
  2. Meanwhile whisk your coconut milk and eggs together 
  3. If you use frozen vegetables once the meat starts browning- add in your veggies 
  4. Grease a casserole dish with coconut oil (or some type of oil), transfer your meat and vegetables to the casserole dish
  5. Pour the egg and milk mixture over your meat and veggies. Take a spatial and gently combine everything 
  6. Bake at 375 for 30-45 minutes – until eggs are firm, and edges are browned 

As I’ve said before we don’t cook with garlic or onions a lot because they bother Pat. That’s also the reason I used the lite coconut milk versus the whole fat/regular that I prefer. 

That bag of green giant “Chipotle Harvest” frozen veggies had been in our freezer for a few weeks, and I was like “what the heck” – I didn’t use any of the seasonings that came with it-just the veggies (sweet potato, zucchini, red pepper, and kale). 

Lastly- for the ground pork- I tried to season it to make it more sausage like- and it worked pretty well- they thing that’s huge is the fennel- it really gives the meat a more classic sausage like taste- without in fact eating sausage. And with being mixed up with the veggies and all the eggy goodness you can’t COMPLETELY tell that it’s just really seasoned ground pork (versus sausage). 

Overall this has been a huge hit for us both this week. 

This is a great one to prep on the weekend and use throughout the week. It’s also something  to consider for any potential holiday as a simple dish to prepare and bring. 

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