This week I was over at Tackling Our Debt sharing a yummy green smoothie recipe and how I no longer spend an entire paycheck dining out. Please be sure to check it out.
I enjoy taking short breaks at noon to eat lunch and cruise the internet. All right. All right. I troll entertainment websites where I roll my eyes at certain celebrities (looking at you Miley and Kim) and bask in my obvious superiority, although inferior pocketbook. That’s fun. What isn’t fun is when lunch takes forever to make. It needs to be fast and delicious.
Since I work from home, I have no excuse to not “brown bag” it. It took some time, but I eventually figured out what worked best for me was to keep it simple. If I made something that required my periodic attention, then my morning work was disrupted, which I didn’t like.
I eat a lot of sandwiches because they are affordable and easy, but it does get a bit boring and the temptation to pick-up carryout from one of the many restaurants near my apartment becomes almost irresistible. So I break up the monotony with the occasional special lunch, like this delicious breakfast casserole from Closet Cooking.
Now I love eggs and breakfast, so this is a special treat to me. It only took a few minutes to prepare and then I could go back to work while it baked. And the best part is now I had lunch for the remainder of the week, as this reheats beautifully. Pair it with a salad or some fruit and you have a nutritious meal ready in a few minutes.
Zucchini and Green Chile Breakfast Casserole
- 10 eggs
- 1 1/2 cup zucchini grated, squeezed and drained
- 1 cup cottage cheese
- 1 4 ounce can green chilies, drained
- 1 cup cheddar cheese shredded
- salt and pepper to taste
- Preheat oven to 375 degrees and lightly spray a 8-inch square baking dish with non-stick spray.
- In a large bowl, add all the ingredients and mix together.
- Pour egg mixture into prepared dish and bake for 25-35 minutes or until eggs are firmly set and golden brown on top. Let set for 5 minutes before serving.