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This time of year roots, greens, and complex grains seem to make it to my plate more often. We throw greens in anything and everything, tacos, pasta, pizza, curries smoothies, eggs… you get the picture. I thought I’d share one of my recent favorite concoctions for a quick, balanced breakfast that can be prepped ahead of time.
First off, the sound of casseroles can make me turn up my foodie nose, but let’s be honest, there is no getting away from the convenience and ease factor of casseroles. You have free reign to make them as creative as you’d like.
Barley Mexicana w/ Fried Farm-Fresh Eggs
- 1 diced Red Bell Pepper
- 1/2 chopped Red Onion
- 1/2 cup of corn
- 1 diced tomato OR a small can of diced seasoned tomatoes
- 1 can of beans (I used kidney, but you could use black, pinto, whatever you prefer)
- 2 cups cooked barley
- HANDFULLS of greens (mustard, collard, kale, spinach, swiss chard etc.) It may be helpful to wilt these before adding to the dish so that you can fit more in 🙂
- Salt, pepper, garlic powder, cumin, and smoked paprika to taste. Cilantro, and Siracha would also be a good addition.
Sprinkle cheese over ingredients in a 9 x 11 casserole dish, give it a little stir, and add a little extra cheese on top to finish it off. We baked ours covered for 25 minutes at 350 degrees.
Now that you have the casserole ready you can quickly reheat in the mornings in a pan, fry an egg or two to lay on top, and BOOM! there’s a breakfast that should stick with you for a chilly December morn!