Breakfast Casserole

Breakfast Casserole, Quirky Cooking

I often feel a bit overloaded with all the sweet stuff at Christmas, and the kids tend to dig into their Christmas stockings first thing and start in on the homemade sweets, so a savoury breakfast/brunch on Christmas day makes a lot of sense to me. (I prefer a savoury breakfast any day, actually.)

This year, we’re having our traditional Christmas dinner of roast turkey and all the trimmings on Christmas Eve. Christmas day we’re having a lazy breakfast after the kids open their presents, then getting together for dinner with friends on Christmas night. So this is the breakfast I’m making for Christmas day – a ‘prepare ahead’ breakfast casserole. Oh, and mum is bringing Monkey Bread too, so that should keep everyone happy!

This tasty casserole is of course not only perfect for Christmas breakfast, but for breakfast any day – and for dinner too! The bottom layer is homemade hashbrowns, made with a mixture of potato and orange sweet potato. (Or you can try the cauliflower “GAPS/Paleo” version for a low carb option.) Then there’s a layer of egg, then a spicy American-style turkey or beef mince layer, and egg and zucchini on top with a sprinkle of herbs and savoury yeast flakes. You can use grated parmesan instead of savoury yeast flakes if you don’t need it to be dairy free.
You can prepare this the day before if you like, and bake it the next morning; or bake, cool, and wrap individual slices to freeze for other meals. Serve with a leafy green salad if serving as a main meal.
Note: You can find fine sea salt, Aussie black pepper and Organic Garlic for this recipe in my online store!
Breakfast Casserole - Quirky Cooking
Christmas Brunch Casserole
Serves 6
(Gluten Free, Grain Free, Dairy Free, Nut Free)
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  1. Preheat oven to 180°C.
  2. 1kg potatoes, roughly chopped (I use a mixture of potatoes and orange sweet potatoes)
  3. 1 brown onion, halved
  4. 2 garlic cloves
  5. 3 Tbsp ghee or coconut oil
  6. 2 tsp herb salt
  7. Freshly ground black pepper
  8. 500g turkey or beef mince
  9. 1/8 tsp sage, ground
  10. 1/4 tsp cayenne pepper
  11. 1/2 tsp oregano
  12. 2 Tbsp tamari
  13. 2 Tbsp tomato sauce
  14. 10 eggs
  15. 1 tsp garlic powder
  16. 1 tsp onion powder
  17. 1 zucchini, quartered
  18. 2 tsp savoury yeast flakes
  1. Place potatoes, onion, garlic, 1 tsp of herb salt and some freshly ground pepper into mixing bowl and chop 30 sec/speed 4.
  2. Melt ghee or oil in a large frypan and add potato mixture. Stir and fry until lightly browned and cooked through, approx. 10 mins. Spread over base of a 34 x 22 cm rectangular baking dish and set aside.
  3. Meanwhile, place mince, sage, cayenne, 1/4 tsp oregano, tamari and tomato sauce into mixing bowl and mix 10 sec/reverse/speed 3. Cook 4 mins/Varoma/reverse/speed soft with MC off (until barely cooked). Remove to a bowl and set aside.
  4. Place eggs, 1 tsp herb salt, garlic powder and onion powder and some freshly ground black pepper into mixing bowl. Mix 5 sec/speed 4, then drizzle half the mixture over the potatoes.
  5. Sprinkle mince over the egg layer.
  6. Add zucchini to remaining egg mixture in mixing bowl and chop 3 sec/speed 5. Spread over mince layer and sprinkle with 1/4 tsp oregano and yeast flakes.
  7. Cover with foil and bake in preheated 30 mins, then remove foil and bake a further 30 mins, or until set and browned.
GAPS/Paleo friendly variation
  1. Instead of potato and sweet potato, chop 1 kg cauliflower into florets, then process in two batches in the Thermomix - 4 sec/reverse/speed 5. Stir fry with coconut oil or ghee then place into casserole dish.
  2. Omit cayenne pepper if you can't have chilli yet. Swap tamari for coconut aminos. Omit tomato sauce if not able to have tomato yet, or use homemade tomato sauce if you can. Swap savoury yeast flakes for a good sprinkle of organic herb salt.
To Prepare Ahead
  1. Cover casserole with foil and place in fridge overnight. In the morning, place in preheated 180°C oven and cook 45 mins, then remove foil and cook 30 mins or until set and browned.
Quirky Cooking

32 thoughts on “Breakfast Casserole

  1. Deidre says:

    I made this, but unfortunately didn’t have all of the ingredients. Didn’t have sage herbs, garlic and onion powder ( but I did add more garlic and onion ) and I had no yeast flakes……………….was very bland I though. OR was it because I didn’t have those major flavour ingredients ?

    • QuirkyJo says:

      Hi Deidre – Yes, the missing ingredients would be why. It really needs some of the herbs in each step. Also – if you don’t have yeast flakes, just be sure to add a good amount of salt – this is what we have done quite a number of times 🙂

  2. Denise says:

    Hi Jo

    Is it really meant to be 30 seconds for potatoes in step one? It looks chunkier than that – appreciate your advice before I attempt to make this.


    PS. photo looks good!

    • QuirkyJo says:

      Hi Denise – Yes, I believe this is correct. If you would like it chunkier, just do a bit less. You can just peep in the top while it is going 🙂

  3. Lyn says:

    Thanks Jo for this Breakfast idea. I had to feed 8 adults this morning for late breakfast/brunch so made this yesterday and popped it in the oven this morning. It was a big hit. Even my adult daughter who is a fussy eater, ate the lot. As they were all driving long distances home afterwards all left feeling they had eaten well. Definitely on the ‘will make again’ list.

  4. Sharon says:

    Hi Jo,
    I don’t eat a lot of potatoes. Could I substitute for other vegies? Would zucchini/parsnip work?

  5. Joanne says:

    I made this Breakfast Casserole and took it to a races brunch with friends – it was gone in 5 mins. So delicious! I can’t wait to make it again and eat more myself. Thanks Jo

  6. wendy says:

    If I don’t have garlic or onion powder, or yeast flakes, could I just add extra garlic, spring onion and herb salt to this layer? Ta.

  7. Odelle says:

    I have been following this page for a while now and literally drool over everything… But today was the first time I actually made a recipe, and it was this one and very impressed!! Took the cauliflower alternative, and added in roasted eggplant to the egg and zucchini mixture – and served with extra Tamari…. In blissland! ????

  8. Anna Ryan says:

    This is so delicious. I’ve made it twice now and I just love it! Thanks vey much Jo for all of your fabulous recipes and suggestions.

  9. Karinda says:

    Hi Jo, just wondering if you have a suggestion for making this dish vegetarian? Do you think lentils would work as an alternative to the mince? Thank you.

  10. Jolie McCann says:

    Hi Jo,

    I am wanting to make this recipe to add to my freezer meals. How would you go about freezing it? Would you cook it first or freeze it prior to the cooking stage?


    • QuirkyJo says:

      You can either freeze the whole casserole before cooking, or freeze slices individually after cooking 🙂

  11. Roslyn says:

    Hi Jo, do you have any inspiration for what I could substitute the egg for? I realise it is a key ingredient so maybe my only option is to leave it out for my little one.

    • Tracey says:

      Hello, did you ever try without egg and/or using substitute? Besides gluten and dairy my kids are also egg free.

  12. Shae says:

    Hi Jo,

    This looks delicious and I would love to try it but don’t have a thermy 🙁
    Do you have the conventional method available?


  13. Cara says:

    Is this recipe for TM31?
    Im scared to put 1 kg of potato in there all at once incase it doesnt chop it all up evenly

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    • QuirkyJo says:

      Here’s how to make it without a thermomix: Chop cauliflower in a food processor until rice consistency. Mix and cook mince mixture in a large frying pan over med-low heat, until just cooked through, not well-browned. Whisk eggs by hand, grate zucchini by hand, assemble and cook as above. Hope you enjoy!

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