I have to be honest with you. I am not creative at all when it comes to the weekday breakfast.
At 5:30 AM, all I want is coffee, and, as my family will tell you, I’m pretty grumpy until that happens.
I’ve really never been a morning person. Growing up, I struggled to get myself out the door for school while my mom wanted to chat about everything under the sun. Fortunately for me, my kids share my morning attitude and don’t expect a lot of pre-dawn conversation.
And though we may be happy to share our morning silence, I can’t exactly share my freshly brewed breakfast with them.
(They would probably love that, though…they are my kids, after all, and they love the smell coffee.)
The problem is, a lot of breakfast foods are loaded with sugar, and a mid-morning sugar crash during a math lesson isn’t going to get anyone on the honor roll. I decided that I wanted to cut out that morning sugar and go for something less like dessert and more like lunch. No more cereals, sweet buns, coffee cakes…suddenly, this was sounding like work.
Then the perfect solution came to me…a nice savory Italian Breakfast Casserole that I discovered over the summer while in Lucca.
I’m excited to share this with you for a few reasons: my kids love it, I love that it’s not loaded with sugar, and it’s easy enough that I can even handle it while having that crucial first cup of coffee.
It’s very simple and is made of leftover pasta sauce combined with bread, cheese, and eggs. That’s right; it’s easy, delicious, and uses up your leftovers!
So the next time you make pasta for dinner, set aside that extra sauce and give this recipe a try. It might even make you a morning person. (Well, maybe.)
