As your resident Healthy Happy Texan, I feel a need to be honest with y’all about my dietary decisions- the good, the bad, and (deep breath) the glutinous.
Yes, I said it. Gluten.
99.9% of the time, I avidly avoid the stuff. It makes me gassy, bloaty, and crampy…sounds like three of the Seven Dwarves that didn’t make the cut, huh?
For most of my day in, day out food choices, gluten-free is the way for me.
But, I am, after all, an East Tennessee girl by nature. It’s only natural that this little lady is going to enjoy a QUALITY buttery, fluffy biscuit from time to time. Don’t think that any old mediocre biscuit will do the job. I want something handmade, I want to be able to taste the butter (or lard- hubba hubba), and I want it to practically melt in my mouth. If it doesn’t meet my standards of biscuit greatness, I’ll pass on it.
Life is too short to eat nasty ol’ biscuits.
Now you must be asking yourself, “Michelle, what a toilsome conflict of interests?! What a perplexing life you must live- to be a paleo foodie and fitness fanatic who wants to eat biscuits?! How do you sleep at night?!”
The answer, friends, is simple.
Paleo drop biscuits. No need for kneading. No need for dairy. No need for gluten. And they come together in roughly 4 minutes.
But why stop there?
It’s like those fabulous children’s books, If You Give a Mouse a Cookie or If You Give a Moose a Muffin…if you give Michelle a biscuit, she’s going to want eggs and bacon to go with it.
And then it hit me…what would happen if I combined biscuit+egg+bacon into one dish? One fabulous breakfast casserole is the result.
Now before I get too ahead of myself, I must remind you of the recipe’s title, His and Hers Bacon, Egg, Biscuit Casserole. While I can push Mister HHT’s dinner plate to include tons of new veggies (eggplant, artichokes, asparagus, oh my!) and way less carbs , there are some areas that I do not mess with. The biscuit is one of them.
So, let’s dive into my His and Hers breakfast casserole; it’s a culinary compromise anyone, paleo or not, can agree upon!
Ever since I started cooking meals for my husband nearly 10 years ago, I’ve been able to indoctrinate him into the philosophy that healthy food can taste just as delicious and even better than the not-so-healthy versions.
He’s open to spaghetti squash instead of pasta, eggplant lasagna instead of the traditional noodles, chili loaded with veggies instead of beans (a win for everyone, I’d say), and taco salads instead of goopy enchiladas.
While I’m a culinary wizard in many ways, I must admit my husband and I have differing palates when it comes to certain foods. From my paleo and not-so paleo key lime pie to chicken nuggets, I’m willing to make compromises to ensure both of us are happy. That's why I created this recipe category: His and Hers.
Yes, I feed my husband gluten-containing chicken nuggets. Yes, this recipe has gluten-containing biscuits for his portion of the breakfast casserole. But, you know what? He feels totally fine when he eats gluten. He is a responsible adult, and if he wants to eat gluten and is healthy, it’s cool with me.
I’m not one to shove paleo-dogma down anyone’s throat. If you want to make this entire breakfast casserole with store-bought biscuits, by all means, go for it. I respect your choices, because you know what foods make you and allow you to feel and perform your very best. I’m not the boss of you. End rant.
Let’s get back to the casserole.
Y’all, it’s so simple! First up, cook up some bacon. If you didn’t see my bakin’ bacon tutorial on instagram or Facebook, check out how easy it is to cook up lots of bacon in the oven. No mess. No grease burns. Just crispy goodness.
Next, sauté a little onion (or any veggies that you want to toss in). Once your bacon and veggies have slightly cooled, whisk some eggs with almond milk, toss everything into a baking dish, and into the oven it all goes!
Top half with some store-bought biscuits; yup, I used the ones from a can because it’s easy (the times I’ve tried to make homemade biscuits for my husband resulted in something resembling hockey pucks, not biscuits…epic fail).
The other half you plop on the paleo biscuits that are stupidly simple. This recipe makes enough dough that you could cover the entire casserole with paleo biscuits, or, like me, freeze the extra for a later biscuit bonanza.
Did I serve this breakfast casserole for breakfast? Nope, because the only thing more enjoyable than eating breakfast food at breakfast is eating it for dinner! To steal from Rachel Ray, it's a delicious BRINNER!
Whether you need a brunch recipe for this weekend or just want to enjoy a family-friendly brinner, this casserole will be a winner for sure!
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!