An open-faced omelette is a large omelette that feeds multiple people, no folding or flipping required. It’s quickly become a favorite go-to easy, fast, high protein breakfast (or brinner) option. Essentially a stovetop frittata, an open-faced omelette is super fast (it only takes 10 minutes!) with no baking required. This version is topped with dollops of melty cream cheese and smoked salmon, served with all your favorite bagel and lox accoutrements like capers, dill, and red onion (minus the bagel!).

Eggs are my go-to for quick and easy meals at any time of day. They’re relatively cheap compared to other proteins, healthy, and cook up incredibly fast!

Lately I’ve been making a lot of omelettes for dinner (my kids love them) but I’ve grown tired of cooking them one by one, as well as folding them and flipping them. Enter: the open-faced omelette! You can serve an entire family with one of these – no flipping required.

And I supposed I could just call this a stovetop frittata. But it feels more omelette-like to me because the “fillings” are placed on top rather than mixed into the eggs.

...GET THE RECIPE for Open-Faced Omelette with Smoked Salmon and Cream Cheese!

This is your public service announcement to NEVER throw away your rotisserie chicken carcasses – you can make an absolutely delicious, rich, homemade chicken bone broth out of them that GELS! When homemade chicken stock gels up (yes, exactly like jello) that means it’s a nutrient-dense bone broth, which is very high in collagen. The stock has a rich, unctuous, and viscous texture. Not to mention it’s high in protein, and the collagen is beneficial for your joints, skin, and overall well-being. And it’s essentially free since we use scraps that would otherwise be thrown away!

I don’t know about you, but I use rotisserie chickens all the time. Why go through the hassle of cooking a chicken when you can get one fully cooked and super flavorful for like $7 at the store? I use shredded rotisserie chicken meat for all kinds of things. Like chicken salad, chicken and dumplings, and healthy chicken mushroom stroganoff.

When you’re done collecting all the meat from the rotisserie chicken, you’re left with the carcass, mostly consisting of the bones and skin.

...GET THE RECIPE for Rotisserie Chicken Bone Broth (it gels!)!

This Broiled Sheet Pan Tandoori Salmon features skinless salmon filets coated in a tandoori spiced yogurt mixture, broiled along with cherry tomatoes and garlic. Broiled tandoori salmon could not be easier to make – or faster – at only 20 minutes total for the whole meal. You’re going to love this incredibly flavor-packed Indian inspired recipe that’s easy enough for a weeknight but delicious enough for special occasions!

Tandoori refers to an Indian method of cooking in a tandoor, which yields high heat. A broiler is a great substitute for a tandoor and yields a beautiful dark char on top of the salmon and the tomatoes which gives it so much flavor. But flavor aside… my favorite thing about using the broiler? How FAST it is!

Lately I’ve taken to using my broiler more and more. Part of this was because my oven broke for a few weeks and my “bake” setting didn’t work. But what I discovered was that broiling some veggies like asparagus and broccoli, and proteins like chicken thighs and fish, was far better than roasting. It’s like taking a grill indoors. You get gorgeous charred spots and a deeper flavor.

...GET THE RECIPE for Sheet Pan Tandoori Salmon with Burst Cherry Tomatoes!

This creamy spinach and eggs features only four main ingredients – green onions, baby spinach, Greek yogurt, and eggs – and takes only 15 minutes to make in one pan! Greek yogurt is used instead of cheese or heavy cream to give the consistency of a creamed spinach in a lighter, healthier way. Eggs are cracked directly into the creamy spinach mixture and cooked right in the pan. This is such an easy way to get healthy greens in for breakfast, but this meal is great any time of day especially for a fast dinner!

Is it insensitive of me to post an egg recipe during these times of high egg prices? Perhaps. But hear me out. With only three other ingredients – and relatively inexpensive ones at that – this is a delicious way to really showcase eggs in all their glory. In this economy, we’re treating our eggs real nice and giving them the respect they deserve.

This healthy and delicious meal is perfect for breakfast – getting a good dose of healthy veggies in is such a great way to start the day! I wouldn’t hesitate to make this creamy spinach and eggs recipe for a quick dinner either.

...GET THE RECIPE for Creamy Spinach and Eggs!

This Turkey Chili is such a easy, healthy, and delicious recipe, cooked in the slow cooker, on the stovetop, or in your Instant Pot! It’s super flavorful and nutritious (chock full of veggies – zucchini, corn, tomatoes, and peppers, black beans, and lean ground turkey). It’s a cheap recipe to make, especially because the whole batch uses only one pound of ground turkey.

This turkey chili is a lighter version of chili – with no beef and stuffed with veggies. It’s packed full of flavor with onions, garlic, and spices – smoked paprika, chili powder. The cocoa powder is my secret chili ingredient that gives it a velvety smooth texture and mole-like flavor!

It couldn’t be easier to make. And like most chili recipes, the longer it cooks, the more flavor it develops. If you’re making it on the stovetop, you can get away with a 30 minute simmering time, but when I made this I let it simmer away for four hours on the back burner and the flavor was just *chef’s kiss*.

This low and slow cooking method makes this turkey chili a great candidate for a slow cooker or pressure cooker as well – and I’ll provide instructions below for all three cooking methods.

...GET THE RECIPE for Turkey Chili with Veggies and Black Beans (Crockpot, Stovetop, + Instant Pot)!

These Maple Roasted Brussels Sprouts with bacon give these delicious vegetable the respect they deserve! Cooking the bacon on a baking sheet while the oven preheats saves time and dishes and cooks it to crispy perfection. Then, the Brussels sprouts are tossed with the bacon grease left on the baking sheet, along with maple syrup, salt, and pepper, then roasted until perfectly crispy and browned.

Brussels sprouts can be a somewhat divisive vegetable. Many of us grew up eating mushy, steamed, under-seasoned Brussels sprouts that did nothing to hide their natural bitterness and strong flavor.

But I’m a firm believer that if you treat Brussels sprouts with the respect they deserve, they can be one of the most delicious vegetables on the planet. To do this, we focus on creating a texture and flavor that brings out the best of these humble vegetables.

Roasting the Brussels sprouts helps create a crispy and browned texture on the outside, with tenderness on the inside. And the combination of sweetness from the maple syrup, as well as smoky salty flavor from the bacon, complements the flavor of the sprouts.

This recipe employs a clever shortcut that will save you time and dishes.

...GET THE RECIPE for Maple Roasted Brussels Sprouts with Bacon!

This Greek Zucchini Casserole, or Sfougato – which is very similar to a crustless quiche or frittata – features crumbled feta cheese and beaten eggs, along with green onion and herbs, all mixed together and baked in a rectangular pan. You can also use yellow summer squash, or a mixture of both here! I know I’m always looking for ways to use up my garden summer squash and zucchini, and this is a great way to pack a lot into one delicious and healthy recipe, perfect for breakfast, lunch, or dinner – and great for reheating all week.

Sfougato is a Greek baked egg dish, similar to a quiche, frittata, or baked omelette, but with the emphasis on the veggies instead of the eggs. We’ll use FOUR whole zucchini here – whereas a quiche or frittata focuses mostly on the eggs with a few extra ingredients, this casserole really features the zucchini squash in all its glory, the egg giving it structure and texture.

Like most recipes with zucchini, you can easily substitute yellow summer squash in this recipe, or use a mix. But I love how the vibrant green zucchini, herbs, and green onion permeate the whole thing – especially when topped with some bright red tomato slices (which are optional, but so pretty and delicious!).

...GET THE RECIPE for Greek Zucchini and Egg Casserole (Sfougato) with Feta and Herbs!

This recipe for Fish en Papillote (which is French for Fish in Parchment) couldn’t be easier – and talk about EASY cleanup! In this elegant recipe, cod (or another fish) is set atop sun-dried tomatoes, summer squash, corn, and green onions, then drizzled with lemon garlic herb butter and sprinkled with capers. The whole meal is wrapped in parchment paper, then baked. The parchment packet creates a seal that keeps the steam in while everything cooks, resulting in a perfectly flaky and moist result and infusing all of the flavors into the fish and veggies.

This recipe is another collaboration between me and my dad! A while back, I got to share his recipe for New England Fish Chowder, and you all LOVED IT. We’ve been planning yet another delicious (and easy!) fish recipe for some time now. Here it is – Cod en Papillote!

So why should you consider cooking fish in parchment paper? There are three main reasons:

1. Easy clean-up! I’m telling you – this has to be the easiest, and cleanest, way to cook fish. The clean-up is incredibly minimal – everything is both cooked and served in a nice neat little parchment packet.

...GET THE RECIPE for Fish en Papillote (Cod in Parchment Paper) with Garlic Butter and Veggies!

Making homemade Egg Drop Soup is one of the easiest ways to get a nourishing dinner on the table FAST! This recipe takes 15 minutes – start to finish(!) – and doesn’t require any sautéing anything. The only thing you’ll need to slice up are some green onions. And it’s colored yellow naturally with the addition of turmeric – no yellow food dye here!

This version of egg drop soup is incredibly simple, and has corn added to it for some high-fiber carbs, hearty bulk, and bright yellow color to complement the eggs.

Speaking of the bright yellow color! I love using turmeric to color this egg drop soup naturally. Some restaurants use yellow food dye to make this happen – I prefer coloring foods naturally when I can (plus, the turmeric adds a nice subtle peppery note to the soup).

The other thing I love about this recipe? You skip the step of sautéing ANYTHING. Just heat up some spices and ingredients directly in the broth, stir in the remaining ingredients, and enjoy!

And it’s easy to adapt this egg drop soup to be vegetarian, or omit some of the ingredients if you don’t have them on hand.

...GET THE RECIPE for Homemade Egg Drop Soup (15 Minutes!)!

This quick and easy Zucchini Soup recipe comes together so quickly, in only about 20 minutes, and it’s healthy too! Made creamy with Greek yogurt with pumped up bright flavors from green onions, dill, and lemon, you’ll love this easy, quick zucchini recipe. It’s a great recipe for really big zucchini or a surplus from the garden. It’s super fast because you don’t have to prep the ingredients as much since it will be blended, and the green onions and zucchini are both super fast to cook.

I went away for the weekend and came back to a MONSTER ZUCCHINI from the garden. Three pounds, almost as big as my arm. Large zucchinis can be a little tough – more fibrous, thicker skin, and larger seeds – so a blended soup that pureed the cooked zucchini to smithereens was the perfect way to use it.

Of course, you can make this recipe with any size zucchini, store-bought or home-grown, and even throw some yellow summer squash into the mix if you like.

What makes this recipe special is all the tangy, bright flavors added to it that makes it perfect for warmer weather.

...GET THE RECIPE for Zucchini Soup with Yogurt, Lemon, and Dill!

Green Goddess Dressing / Dip is packed with flavor from fresh herbs. Traditionally made with mayonnaise, this healthy Green Goddess dressing instead uses a base of Greek yogurt, avocado, and olive oil, adding a boost of protein and healthy fats while still being luxuriously creamy. It’s also vegetarian, using capers instead of traditional anchovies for a briny, salty punch, and even has some kale thrown in there! Best of all? It only takes about 5 minutes to blitz together in your food processor!

If you’re like me, you have a ton of herbs growing right now. Herbs are something I always feel I HAVE to grow every year – they’re so easy to grow, and add so much flavor to so many dishes! And I love the money saving and environmentally friendly aspect of growing them myself.

But even if you don’t have an herb garden, this recipe is flexible, so you can use any store bought herbs you want.

This Green Goddess Dressing is so healthy for you, with a base of Greek yogurt, adding protein and probiotics, olive oil and avocado, for some healthy fats, and even some kale for a nutritious boost.

...GET THE RECIPE for Healthy Green Goddess Dressing / Dip!

If you’ve never had Greek Stuffed Peppers (or Gemista / Yemista), you’re in for a treat! These inexpensive beef and rice stuffed peppers are packed with flavor from onions, herbs, and tomato, with plenty of olive oil. Blanching the peppers before stuffing them ensures that they’re soft, with no overpowering pepper flavor and a homogenous texture throughout. This is a wonderful make-ahead dinner (that just happens to be gluten and dairy free!).

This is my family’s recipe (with some liberties taken to make them easier) and once you try these stuffed peppers, you’ll have a hard time going back to any others. My husband, a self-proclaimed stuffed pepper hater, can’t get enough of these. Neither can my kids. Neither can I. So much yum.

Not only is the stuffing absolutely delicious (and can be used for all sorts of things!), but these peppers are light years better than other stuffed pepper recipes because of how soft the bell peppers are.

Other stuffed pepper recipes stuff raw peppers and heat in the oven until warmed up, but the peppers don’t cook enough.

...GET THE RECIPE for Greek Stuffed Peppers (Gemista)!

Salmon bites is an easy 5-ingredient, 10-minute recipe, featuring cubed salmon marinated in a simple honey sesame soy sauce and pan-seared to crispy perfection! Since marinating is optional, you can whip this up at a moment’s notice, and you’ll want to put the marinade on everything.

Salmon is one of my favorite proteins to cook. It’s loaded with nutrition, including good-for-you omega 3s and Vitamin D, and it’s easily accessible at any grocery store.

It’s not super expensive, but it’s not super cheap either. So I love cubing the salmon into bite-size pieces to make salmon bites. Somehow, cooking smaller pieces seems to make it go further.

Maybe it’s because each little salmon nugget is so satisfying, wrapped in tons of flavor from the sauce and seared to crispy perfection. It also means you can buy any kind that’s cheap, because you don’t need huge beautiful thick fillets for this, which are usually more expensive.

The marinade is the same that I use for searing ahi tuna – a simple mixture of soy sauce, toasted sesame oil, and honey.

These salmon bites are perfect served in a salmon bowl, with cooked rice and some sautéed veggies.

...GET THE RECIPE for Pan-Seared Salmon Bites with Honey Sesame Soy Sauce!

Shrimp Ceviche is a delicious Peruvian-inspired no-cook shrimp salad recipe served cold, perfect for a hot day as a light meal or appetizer. Ceviche is traditionally made with raw seafood, but this version cheats just a bit. Using cooked shrimp, which is readily available at any grocery store, means you don’t have to worry about letting it marinate for a long time or using expensive sushi-grade fish.

Ceviche is so refreshing, healthy, and takes mere minutes to make. It’s packed with lean protein from the shrimp, healthy veggies, and marinates in a simple citrus-based dressing.

This version has mango in it for a slightly sweet addition that’s absolutely delicious. It also uses both the juice and zest of limes, lemons, and an orange, which amps up the citrus flavor without adding more acidity. It’s the perfect easy summer recipe, especially since NO COOKING is needed!

You’ll love this version of ceviche that’s made with cooked shrimp, so you don’t have to worry about dealing with raw fish or raw shellfish. As a bonus, this also makes it faster, easier, and cheaper to whip up at a moment’s notice!

What is Ceviche?

Ceviche is a Peruvian dish traditionally made with raw fish or shellfish.

...GET THE RECIPE for Easy Shrimp Ceviche!

The Egg Roll in a Bowl recipe is here to save you and your dinner! It’s everything you love about an egg roll, made in one skillet in only about 20 minutes. Aromatics are sautéed with ground pork (or other meat or meat substitute), cabbage, and carrots in a simple umami-packed sauce for a one-pot meal the whole family will love!

It’s easy to make this egg roll in a bowl paleo/whole30 compliant, or even vegetarian/vegan by using a ground meat substitute like beyond meat. It’s low carb and keto, if you’re into that kind of thing, as well as easily adaptable to be gluten-free.

But what I love most about this recipe is how EASY it is and how delicious it tastes! It’s everything you love about egg rolls from your favorite Chinese restaurant, but without the wrapping and frying. Let’s get to it!

Ingredients and Substitutions

• Ground Pork – pork is commonly used in egg rolls and works well here, but you can use another ground meat of choice, like beef, turkey, chicken, or a plant-based substitute like beyond meat.
• Green onions
• Fresh ginger – ginger powder can be used in a pinch
• Fresh garlic – garlic powder can be used in a pinch
• Shredded cabbage – you can just get a bag of coleslaw mix if you prefer not to shred by hand!

...GET THE RECIPE for Egg Roll in a Bowl!

These Delicata Squash Egg Cups are like an egg-in-a-hole, without the bread. If you’re looking for a fun and delicious way to eat more veggies for breakfast, look no further! Delicata squash is sliced into thick rings, pan-fried, and an egg cracked into the center then fried to perfection. What’s even better is you only need two main ingredients and 20 minutes for the whole thing!

Whether you’re looking for a low-carb egg-in-a-hole recipe, a whole30/paleo breakfast option, or just have some delicata squash you want to use up, this easy egg cup recipe is sure to fit the bill. Not only do they come out beautiful, but this breakfast recipe is healthy and delicious as well.

And since you can eat the skin of a delicata squash, there’s very little prep to this. No peeling! Hooray!

Ingredients and Substitutions

• Delicata Squash – you can use another squash that you don’t need to peel, like acorn or honeynut, or even a very large zucchini or summer squash if you have one.
• Eggs
• Olive oil, salt, and pepper

How to make Delicata Squash Egg Cups

1. First, prep the squash.

...GET THE RECIPE for Delicata Squash Egg-in-a-hole!

This Greek Roasted Cauliflower features cauliflower florets roasted to perfection with garlic, oregano, and lemon zest, then topped with crumbled feta cheese, fresh herbs, a squeeze of lemon juice, and a drizzle of extra-virgin olive oil before serving. You’re going to want this flavor-packed, low carb Greek side dish at every meal!

Y’all love my Mexican Inspired Roasted Zucchini, featuring spicy roasted zucchini topped with cilantro, lime, and cotija or queso fresco. So I thought I’d make a similar recipe, Greek style, with cauliflower!

Honestly I’m all about interesting side dishes, especially when it comes to veggies. It’s easy to make healthy vegetables the star of the show by putting some effort and lots of flavor into them. You can serve this Greek roasted cauliflower for dinner and just pick up a rotisserie chicken from the store and you’re good to go for dinner!

This low carb Greek side dish is a fun way to switch things up from the norm, and it goes with so much – chicken, salmon, shrimp, meatballs, etc. You can even use it as a base for a Greek cauliflower bowl, topped with gyro-style meat, cucumbers, and drizzled with a yogurt sauce.

...GET THE RECIPE for Greek Roasted Cauliflower Loaded with Feta and Herbs!

This Fish Chowder is my Dad’s recipe, and the real deal creamy New England version, made simply with cod (or another whitefish), potatoes, and onions, and a base of clam juice, milk, and cream. The key to perfect fish chowder is poaching the fish gently so it perfectly flakes apart. This recipe enhances the flavor by scalding the milk with onion, to infuse the onion flavor throughout, with a wonderful blend of herbs and spices. You’re going to love this easy fish soup recipe!

My dad came to visit last week, and lucky for me, he made his famous fish chowder! I was able to snap some photos and work with him to document his secrets, which I’m sharing with you in this post.

This New England Fish Chowder is the REAL DEAL. Creamy, rich, and quite simple. At its base are just fish, potatoes, and onions. But this fish chowder is made extra delicious with a few secrets:

1. The addition of choice herbs and spices (bay leaves, thyme, nutmeg, and chives)
2. Using onion-infused scalded milk (way easier to make than it sounds, I promise)
3. A simple technique of gently poaching the fish so the flakes stay intact and meaty, meltingly tender, and not overcooked.

...GET THE RECIPE for Dad’s New England Fish Chowder!

This Creamy Cucumber Salad with fresh dill features a healthy dressing made with Greek Yogurt, olive oil, apple cider vinegar, and a touch of honey. You’re going to love how light and refreshing this easy summertime side dish recipe is, and it only takes 10 minutes to throw together and has about 50 calories per serving!

I don’t know about you, but I love a lettuce-free salad. Nothing against lettuce, but sometimes you just want to switch things up! This creamy cucumber salad is such a great alternative to more traditional salads. It is a super healthy, low calorie side dish you’ll want to eat all summer long. It’s inspired by Greek Tzatziki Sauce, but much faster and easier to make and you eat it with a fork rather than use it as a dip or spread.

The creamy dressing is made healthier than other creamy salad dressings. The base is Greek yogurt and extra-virgin olive oil. It has a touch of honey (instead of sugar) for a hint of sweetness, and apple cider vinegar to add a bit of zing without being overpowering. It’s finished off simply with salt and pepper and plenty of fresh dill.

...GET THE RECIPE for Creamy Cucumber Salad with Yogurt and Dill!

This easy recipe for Sautéed Shrimp features Greek flavors – plenty of fresh chopped garlic, oregano, and a little crushed red pepper for spice (if you want it). Fresh lemon juice and white wine are added to the skillet at the end and reduced until a thick, luxurious sauce coats every piece of shrimp. These little flavor bombs take only 15 minutes to make are great added to salad, to a shrimp gyro, or just on their own!

In this recipe, chopped fresh garlic (and plenty of it) is sautéed first over a lower heat, along with oregano and crushed red pepper, in olive oil. This helps toast the garlic (but not burn it), and infuse the garlic, herb, and red pepper flavor into the oil and allows all the flavors from the spices bloom.

The shrimp are then added and partially cooked, then they finish cooking while fresh lemon juice and white wine reduce in the skillet. The result is a thick, bright, flavorful sauce that coats every bite of shrimp.

Fair warning: this sautéed shrimp is addicting.

...GET THE RECIPE for Sautèed Shrimp with Garlic, Lemon, and Herbs!

Once you’ve made Buffalo Wings in your Slow Cooker, you’re going to have a hard time making them any other way! Crockpot chicken wings come out perfectly tender and practically fall off the bone. After they’re done cooking, toss with buffalo sauce and broil to crispy skin perfection! You can use teriyaki sauce, bbq sauce, or other sauces using this method as well for this healthier recipe.

I’m a sucker for good wings. But they often come at a cost. Most restaurant versions are battered and deep fried, then smothered in a really buttery buffalo sauce. Delicious, but not the healthiest! Plus, it’s often hard to get all the meat off of the bones depending on how they are cooked, leaving those precious morsels to go to waste.

These crockpot wings are the perfect healthier solution. Here’s why:

• Cooking wings in the slow cooker with olive oil and spices makes them much healthier than battering and deep frying.
• The buffalo sauce uses less butter than traditional buffalo sauces (with ketchup added to make it thick and add flavor and a touch of sweetness).

...GET THE RECIPE for Slow Cooker Buffalo Wings!

This Slow Cooker Chicken Breasts recipe is a great way to cook simple, basic chicken breasts that are tender and juicy, flavorful, and SO easy and hands off to make! They’re perfect on their own, or to use in chicken salad, soups and stews, sandwiches, and more. These crockpot chicken breasts are flavored with lemon and oregano and can be sliced, chopped, or shredded for all kinds of uses.

These chicken breasts are great on their own for dinner, but I like using these in a more utilitarian way throughout the week.

Having cooked chicken around is one of the best ways to meal prep. You can slice cooked chicken to add to salads, shred it for chicken salad sandwiches or to add to soup, or throw it in some pasta.

Cooking chicken breasts in your slow cooker is so easy, and you don’t even need to touch the raw chicken with your hands! Just use tongs to transfer it in along with some herbs, lemon, and broth, then set it and forget it.

Here’s everything you need to know about cooking these versatile chicken breasts in a crockpot, how to store them, and what to use the cooked chicken for.

...GET THE RECIPE for Slow Cooker Chicken Breasts!

This Maple Cinnamon Pudding takes 10 minutes to make and tastes just like a snickerdoodle cookie in pudding form! It’s refined sugar free, sweetened only with maple syrup, and is a perfect gluten-free make ahead dessert. It comes out luxuriously thick and creamy every time and is so easy to make from scratch!

I originally shared this recipe in June, 2015 on my blog with a big announcement: that we were moving from Salem, MA to Austin, TX. And so it only seemed appropriate to revamp this post with new photos, improved instructions, and a similar announcement…

We’re moving back to New England! More specifically, to Rhode Island. In March! We’ve been busy packing, our house is being listed this week, and things have been generally a bit crazy over here. But we are over the moon excited to bring our little family up to the land of seasons and stuff our faces with as much seafood as possible.

And what better way to celebrate a New England homecoming than with a recipe heavy on pure maple syrup?

...GET THE RECIPE for Maple Cinnamon Pudding!

This easy Make-Ahead Breakfast Casserole with Sausage and Fresh Potatoes can be assembled in the evening and baked in the morning. Or, you can even cook it in your slow cooker overnight. It feeds a crowd and is perfect for Thanksgiving or Christmas morning, or any time of year for breakfast, lunch, or dinner!

Similar to a crustless quiche or frittata, this breakfast casserole has all your favorite ingredients mixed into one easy recipe and baked to savory perfection. It’s perfect for a crowd, especially since it’s gluten-free and grain-free and pretty low-carb, even with potatoes.

Sausage is the base, and the sausage flavor permeates throughout the casserole because the cooking grease is repurposed to sauté the veggies and potatoes. (Though you can certainly make this vegetarian by using a vegetarian sausage substitute or mushrooms).

The bell peppers and onions add great flavor without being overpowering, which I was worried about because I find bell peppers often overpower.

And the potatoes! Most breakfast casserole recipes use frozen hash browns in the mix. I wanted to use fresh potatoes in order to make it healthier (no preservatives) and more budget-friendly.

...GET THE RECIPE for Breakfast Casserole with Sausage!