13 Healthy Breakfast Casserole Recipes for Busy Mornings

Healthy breakfast casserole recipes work because they turn eggs, vegetables, and a little cheese into a dish you can slice, reheat, and eat all week. Eggs set around whatever you add, so the vegetables stay tender and the cheese melts into the gaps. The versions below take that same foundation in different directions, from a light egg-white bake to a vegan tofu scramble and a banana bread oatmeal pan.

Start with the Classic Veggie and Cheddar Egg Casserole for the benchmark. Go for Southwestern Black Bean Egg Casserole if you want heat, Broccoli Cheddar Egg White Bake for lighter, and Peanut Butter Banana Baked Oatmeal for something sweet.

Which Breakfast Casserole Should You Make?

Classic Veggie and Cheddar Egg Casserole

This is the one to make when you want a reliable, no-fuss breakfast that still tastes fresh. I go heavier on the peppers than most recipes do because they keep the casserole from drying out.

Ingredients (makes 8 servings)

• Large eggs: 12
• Low-fat milk: 240 ml (1 cup)
• Red bell pepper, finely diced: 1 large
• Green bell pepper, finely diced: 1 large
• Yellow onion, finely diced: 1 medium
• Baby spinach, roughly chopped: 120 g (4 cups)
• Sharp cheddar cheese, shredded: 170 g (1 1/2 cups)
• Olive oil: 1 tbsp
• Kosher salt: 1 tsp
• Black pepper: 1/2 tsp

Instructions

Step 1: Heat the oven to 180C (350F). Warm the 1 tbsp olive oil in a large skillet over medium heat, then cook the diced onion and both bell peppers with the 1 tsp salt for 6 minutes, stirring once or twice, until the vegetables have softened and you can smell how sweet they have become.

Step 2: Turn off the heat and stir the 120 g (4 cups) spinach into the skillet. You only need 30 seconds for it to wilt, and taking it off the heat right away keeps the casserole from turning watery.

Step 3: Whisk the 12 eggs and 240 ml (1 cup) milk in a large bowl until you no longer see streaks of yolk and white. Fold in the cooked vegetables and 115 g (1 cup) of the cheddar.

Step 4: Pour the mixture into a greased 23 x 33 cm (9 x 13 inch) baking dish, then scatter the remaining 55 g (1/2 cup) cheddar over the top. Bake for 35 to 40 minutes, or until the centre barely jiggles when you shake the dish.

Step 5: Let the casserole sit for 5 minutes before you cut it into 8 squares. Serve it warm with a few extra spinach leaves on top if you want a fresh finish.

Sweet Potato and Kale Breakfast Bake

This one leans a little sweeter and earthier from the roasted sweet potato, and the kale gives you a sturdy texture that holds up for meal prep.

Ingredients (makes 6 servings)

• Sweet potato, peeled and cut into 1 cm cubes: 450 g (1 lb)
• Olive oil: 2 tbsp
• Kosher salt: 3/4 tsp
• Black pepper: 1/2 tsp
• Lacinato kale, stems removed and chopped: 1 bunch (about 170 g)
• Large eggs: 10
• Whole milk: 180 ml (3/4 cup)
• Goat cheese, crumbled: 113 g (4 oz)
• Garlic, minced: 2 cloves
• Red pepper flakes: 1/4 tsp

Instructions

Step 1: Heat your oven to 200C (400F). Toss the 450 g (1 lb) sweet potato cubes with 1 tbsp of the olive oil, 1/4 tsp of the salt, and the black pepper on a rimmed baking sheet. Roast for 20 minutes, turning once, until the edges look browned and a fork slides in easily. You will know they are ready when the cubes feel tender all the way through.

Step 2: While the sweet potato roasts, warm the remaining 1 tbsp olive oil in a large skillet over medium heat. Cook the minced garlic for 30 seconds, then add the chopped kale and the remaining 1/2 tsp salt. Stir for 3 minutes, just until the kale turns bright green and you see it start to soften.

Step 3: Whisk the 10 eggs and 180 ml (3/4 cup) milk in a large bowl until you can see froth across the top. Fold in the roasted sweet potato, the kale mixture, half of the 113 g (4 oz) goat cheese, and the 1/4 tsp red pepper flakes.

Step 4: Scrape the egg mixture into a greased 20 x 30 cm (8 x 12 inch) baking dish. Scatter the remaining goat cheese over the top and bake at 180C (350F) for 30 to 35 minutes, until the centre is set when you press it gently.

Step 5: Cool for 5 minutes, then cut into 6 pieces. A few cracks of black pepper and a handful of extra raw kale leaves on the side keep it from feeling heavy when you plate it.

Turkey Sausage Mushroom Egg Casserole

If you are a savory breakfast person, this one gives you hearty without a heavy feeling. Turkey sausage and mushrooms add depth, and the cottage cheese keeps the eggs tender.

Ingredients (makes 4 servings)

• Lean turkey breakfast sausage, casings removed: 340 g (12 oz)
• Cremini mushrooms, sliced: 225 g (8 oz)
• Yellow onion, diced: 1 small
• Olive oil: 1 tbsp
• Large eggs: 8
• Low-fat cottage cheese: 225 g (1 cup)
• Low-fat milk: 80 ml (1/3 cup)
• Mozzarella cheese, shredded: 85 g (3/4 cup)
• Fresh thyme leaves: 1 tsp
• Kosher salt and black pepper: 1/2 tsp each

Instructions

Step 1: Heat your oven to 180C (350F). Warm the 1 tbsp olive oil in a large skillet over medium-high heat, then cook the 340 g (12 oz) turkey sausage, breaking it up with a spoon, for 6 minutes until it loses its pink colour.

Step 2: Add the 225 g (8 oz) mushrooms and diced onion to the skillet. Cook for 5 minutes, stirring now and then, until you see the mushrooms release their liquid and the onion turns translucent.

Step 3: Blend the 225 g (1 cup) cottage cheese, 80 ml (1/3 cup) milk, 8 eggs, 1 tsp thyme, and the 1/2 tsp salt and black pepper in a blender until you have a smooth, pourable custard.

Step 4: Spoon the sausage mixture into a greased 20 cm (8 inch) square baking dish. Pour the custard over it, then top with the 85 g (3/4 cup) mozzarella. Bake for 30 minutes, or until the top is golden and the centre no longer jiggles when you shake the dish.

Step 5: Let the casserole stand for 5 minutes before you slice it into 4 generous squares. Serve with a little extra thyme on top and a side of cherry tomatoes if you want something bright.

Overnight Berry Oatmeal Breakfast Bake

This one works like a giant baked oatmeal square with berries, and you do the mixing the night before so the oats soften while you sleep.

Ingredients (makes 6 servings)

• Old-fashioned rolled oats: 240 g (2 1/2 cups)
• Unsweetened almond milk: 480 ml (2 cups)
• Large eggs: 2
• Plain Greek yogurt, full-fat: 170 g (2/3 cup)
• Maple syrup: 80 ml (1/3 cup)
• Fresh or frozen mixed berries: 300 g (2 cups)
• Chia seeds: 2 tbsp
• Baking powder: 1 tsp
• Ground cinnamon: 1 tsp
• Kosher salt: 1/4 tsp

Instructions

Step 1: Grease a 20 x 20 cm (8 x 8 inch) baking dish. Stir the 240 g (2 1/2 cups) oats, 2 tbsp chia seeds, 1 tsp baking powder, 1 tsp cinnamon, and 1/4 tsp salt in a large bowl until you see the chia seeds evenly distributed.

Step 2: In another bowl, whisk the 2 eggs, 480 ml (2 cups) almond milk, 170 g (2/3 cup) Greek yogurt, and 80 ml (1/3 cup) maple syrup until you no longer see streaks of yogurt.

Step 3: Pour the wet mixture over the oats and fold in the 300 g (2 cups) berries. Cover and refrigerate overnight, or at least 6 hours, so when you wake the oats have soaked up the liquid and softened.

Step 4: Heat the oven to 180C (350F) in the morning. Stir the oat mixture once, then bake uncovered for 40 to 45 minutes, until the top looks golden and the centre is firm to your touch.

Step 5: Let the baked oatmeal cool for 5 minutes, then cut it into 6 squares. Spoon a little extra plain yogurt over each piece if you want more tang, and eat it warm.

Southwestern Black Bean Egg Casserole

This one brings real heat and plenty of colour from black beans, corn, and tomatoes. You may want a squeeze of lime on top, it wakes up the eggs.

Ingredients (makes 8 servings)

• Large eggs: 12
• Low-fat milk: 240 ml (1 cup)
• Black beans, rinsed and drained: 425 g (1 can, 15 oz)
• Frozen corn kernels, thawed: 200 g (1 1/2 cups)
• Red bell pepper, diced: 1 large
• Jalapeño, seeded and minced: 1
• Mild salsa: 180 ml (3/4 cup)
• Cotija cheese or feta, crumbled: 85 g (3/4 cup)
• Ground cumin and kosher salt: 1 tsp and 1/2 tsp
• Fresh cilantro leaves: 1/2 cup, chopped

Instructions

Step 1: Heat the oven to 180C (350F). Whisk the 12 eggs, 240 ml (1 cup) milk, 180 ml (3/4 cup) salsa, 1 tsp cumin, and 1/2 tsp salt in a large bowl until you can see the salsa fully broken up.

Step 2: Fold in the 425 g (15 oz) black beans, 200 g (1 1/2 cups) corn, diced red bell pepper, and minced jalapeño. You will get a thick, colourful mix. Pour it into a greased 23 x 33 cm (9 x 13 inch) baking dish.

Step 3: Bake for 30 minutes, then scatter the 85 g (3/4 cup) cotija or feta over the top. Return the dish to the oven for another 10 to 15 minutes, until the centre is set and the edges pull away slightly when you check.

Step 4: Let the casserole sit for 5 minutes, then cut it into 8 squares. Top with the 1/2 cup cilantro and serve with lime wedges and extra salsa so you can add more heat to each piece.

Broccoli Cheddar Egg White Bake

This is the one to reach for when you want a high-protein breakfast that still tastes like a proper casserole rather than a diet plate. You will use egg whites and a small amount of sharp cheddar.

Ingredients (makes 4 servings)

• Liquid egg whites: 700 ml (3 cups)
• Broccoli florets, finely chopped: 340 g (4 cups)
• Yellow onion, finely diced: 1 small
• Low-fat cottage cheese: 170 g (3/4 cup)
• Sharp cheddar cheese, shredded: 85 g (3/4 cup)
• Garlic powder: 1/2 tsp
• Onion powder: 1/2 tsp
• Dried dill: 1/2 tsp
• Water: 2 tbsp
• Kosher salt and black pepper: 1/2 tsp and 1/4 tsp

Instructions

Step 1: Heat the oven to 180C (350F). Warm a large ovenproof skillet over medium heat and add the 340 g (4 cups) broccoli, the diced onion, and the 2 tbsp water. Cover and steam for 4 minutes, until the broccoli turns bright green and you can smell the onion softening.

Step 2: Drain off any liquid that has collected in the skillet, then stir in the 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp dried dill. Turn off the heat when you can smell the garlic.

Step 3: Whisk the 700 ml (3 cups) liquid egg whites, 170 g (3/4 cup) cottage cheese, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl until you can see the cottage cheese break into small curds.

Step 4: Pour the egg white mixture over the broccoli in the skillet and top with the 85 g (3/4 cup) sharp cheddar. Bake for 25 to 30 minutes, until the top is golden and the centre no longer jiggles when you shake the pan.

Step 5: Let the skillet rest for 3 minutes, then slice into 4 wedges. Serve each wedge with a spoonful of plain yogurt if you want a cool, creamy contrast.

Spinach Feta Quinoa Breakfast Casserole

This one uses cooked quinoa instead of bread or potato, so it has a light, almost nutty texture that keeps you full for hours.

Ingredients (makes 6 servings)

• Cooked quinoa, cooled: 370 g (2 cups)
• Large eggs: 8
• Whole milk: 240 ml (1 cup)
• Baby spinach, roughly chopped: 150 g (5 cups)
• Feta cheese, crumbled: 150 g (1 cup)
• Yellow onion, finely diced: 1 small
• Olive oil: 1 tbsp
• Garlic, minced: 2 cloves
• Fresh dill, chopped: 3 tbsp
• Kosher salt and black pepper: 1/2 tsp each

Instructions

Step 1: Heat the oven to 190C (375F). Warm the 1 tbsp olive oil in a skillet over medium heat, then cook the diced onion for 4 minutes until you see it start to turn golden. Add the 2 cloves minced garlic and cook for 30 seconds more.

Step 2: Add the 150 g (5 cups) spinach to the skillet and stir for 1 minute, just until it wilts. Stir in the 370 g (2 cups) cooked quinoa, and when the spinach has collapsed and the quinoa is warm, you can remove the pan from the heat.

Step 3: Whisk the 8 eggs, 240 ml (1 cup) milk, 1/2 tsp salt, and 1/2 tsp black pepper in a large bowl until you see the mixture turn pale yellow. Fold in the quinoa mixture, 100 g (2/3 cup) of the feta, and the 3 tbsp dill.

Step 4: Pour everything into a greased 20 x 30 cm (8 x 12 inch) baking dish. Scatter the remaining 50 g (1/3 cup) feta on top and bake for 30 to 35 minutes, until the centre is set when you press it with a finger.

Step 5: Cool the casserole for 5 minutes, then cut it into 6 pieces. Serve with extra dill and a wedge of lemon so you can squeeze a little brightness over each plate.

Crispy Hash Brown Turkey Bacon Casserole

This one builds its own crisp potato crust in the same dish, so you get a golden base without a separate frying step. Turkey bacon adds a salty, smoky layer.

Ingredients (makes 8 servings)

• Frozen shredded hash brown potatoes, thawed: 680 g (1.5 lb)
• Turkey bacon, chopped: 8 slices
• Large eggs: 10
• Whole milk: 180 ml (3/4 cup)
• Sharp cheddar cheese, shredded: 170 g (1 1/2 cups)
• Red bell pepper, diced: 1 medium
• Yellow onion, diced: 1 medium
• Olive oil: 2 tbsp
• Kosher salt: 1 tsp
• Black pepper: 1/2 tsp

Instructions

Step 1: Heat the oven to 200C (400F). Pat the 680 g (1.5 lb) thawed hash browns very dry with a clean kitchen towel, then toss them with the 2 tbsp olive oil and 1/2 tsp salt in the baking dish. Press them flat across the bottom and up the sides to form a crust. You want them packed tightly so the crust stays together.

Step 2: Bake the crust on its own for 20 minutes, until the edges look deeply golden and crisp. While it bakes, you can cook the 8 slices turkey bacon in a dry skillet over medium heat for 4 minutes, then chop it.

Step 3: Whisk the 10 eggs, 180 ml (3/4 cup) milk, 1/2 tsp salt, and 1/2 tsp black pepper in a large bowl until you see froth. Scatter the cooked bacon, diced red pepper, and diced onion over the baked crust, then pour the egg mixture on top.

Step 4: Bake at 180C (350F) for 30 minutes, then top with the 170 g (1 1/2 cups) cheddar. Return the dish to the oven for another 10 minutes, until the cheese has melted and the centre no longer jiggles when you shake the dish.

Step 5: Let the casserole rest for 5 minutes, then run a knife around the edge and cut it into 8 squares. Serve with a little hot sauce or salsa if you like extra kick.

Chicken Sausage Tomato Basil Casserole

If you like a breakfast that leans rich and savory, this one gives you Italian sausage, tomatoes, and basil without the pasta.

Ingredients (makes 6 servings)

• Italian chicken sausage, casings removed: 340 g (12 oz)
• Cherry tomatoes, halved: 300 g (2 cups)
• Large eggs: 10
• Whole milk: 180 ml (3/4 cup)
• Mozzarella cheese, shredded: 115 g (1 cup)
• Parmesan cheese, grated: 30 g (1/3 cup)
• Fresh basil leaves, torn: 1/2 cup
• Garlic, minced: 2 cloves
• Olive oil: 1 tbsp
• Kosher salt and black pepper: 1/2 tsp each

Instructions

Step 1: Heat the oven to 180C (350F). Warm the 1 tbsp olive oil in a large skillet over medium-high heat, then cook the 340 g (12 oz) chicken sausage, breaking it up with a spoon, for 6 minutes until you have browned crumbles.

Step 2: Add the 2 cloves minced garlic and 300 g (2 cups) cherry tomatoes to the skillet. Cook for 4 minutes, stirring once, until the tomatoes soften and you can see juice collecting in the pan.

Step 3: Whisk the 10 eggs, 180 ml (3/4 cup) milk, 1/2 tsp salt, and 1/2 tsp black pepper in a large bowl until you no longer see streaks. Fold in the sausage mixture, 75 g (2/3 cup) of the mozzarella, and half of the torn basil.

Step 4: Pour the mixture into a greased 20 x 30 cm (8 x 12 inch) baking dish. Top with the remaining 40 g (1/3 cup) mozzarella and the 30 g (1/3 cup) Parmesan, then bake for 30 to 35 minutes, until the centre is puffed and golden and you see no liquid at the edges.

Step 5: Scatter the remaining basil over the hot casserole and let it sit for 5 minutes before cutting into 6 squares. Serve with extra cherry tomatoes on the side if you want a fresh finish.

Apple Cinnamon French Toast Bake

This one gets its sweetness from apples and just enough maple syrup, not a sugar syrup. Whole grain bread soaks up the custard and bakes into a soft, almost pudding-like centre you will want to eat warm.

Ingredients (makes 8 servings)

• Whole grain bread, cut into 2 cm cubes: 340 g (10 cups)
• Large eggs: 8
• Unsweetened almond milk: 480 ml (2 cups)
• Maple syrup: 60 ml (1/4 cup)
• Apples, cored and thinly sliced: 2 medium
• Ground cinnamon: 2 tsp
• Ground nutmeg: 1/4 tsp
• Vanilla extract: 1 tsp
• Walnuts, chopped: 50 g (1/2 cup)
• Kosher salt: 1/4 tsp

Instructions

Step 1: Grease a 23 x 33 cm (9 x 13 inch) baking dish. Arrange half of the 340 g (10 cups) bread cubes in the dish, then layer half of the sliced apples and half of the 50 g (1/2 cup) walnuts over them. You can overlap the apples a little, they will soften as they bake.

Step 2: Repeat with the remaining bread, apples, and walnuts. Whisk the 8 eggs, 480 ml (2 cups) almond milk, 60 ml (1/4 cup) maple syrup, 2 tsp cinnamon, 1/4 tsp nutmeg, 1 tsp vanilla, and 1/4 tsp salt in a bowl until you see the cinnamon evenly mixed and no lumps.

Step 3: Pour the custard slowly over the bread, pressing the cubes gently with a spatula so you can see the liquid soak into every piece. Cover and refrigerate for at least 4 hours or overnight.

Step 4: Heat the oven to 180C (350F). Take the dish out of the fridge and let it sit on the counter while the oven comes to temperature, so you do not put cold glass into a hot oven.

Step 5: Bake uncovered for 45 to 50 minutes, until the top is golden brown and you see the centre puff up slightly. If the top darkens too fast, cover it loosely with foil.

Step 6: Let the bake cool for 10 minutes, then cut it into 8 squares. Serve warm with plain yogurt or a drizzle of extra maple syrup if you want it a touch sweeter.

Roasted Pepper Onion Denver Bake

This is the vegetable-heavy take on a Denver omelet, with no meat but plenty of charred pepper sweetness. You will want a little hot sauce at the table.

Ingredients (makes 4 servings)

• Large eggs: 8
• Low-fat milk: 120 ml (1/2 cup)
• Red bell pepper, cut into strips: 2 large
• Yellow bell pepper, cut into strips: 1 large
• Yellow onion, thinly sliced: 1 medium
• Sharp cheddar cheese, shredded: 85 g (3/4 cup)
• Olive oil: 1 tbsp
• Kosher salt: 1/2 tsp
• Black pepper: 1/4 tsp
• Paprika: 1/2 tsp

Instructions

Step 1: Heat the oven to 220C (425F). Toss the red and yellow pepper strips and the sliced onion with the 1 tbsp olive oil on a rimmed baking sheet, then roast for 15 minutes, stirring once, until you see the edges char slightly.

Step 2: Lower the oven temperature to 180C (350F). Whisk the 8 eggs, 120 ml (1/2 cup) milk, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp paprika in a bowl until you see the paprika tint the mixture evenly. Fold in the roasted peppers and onion and pour everything into a greased 20 cm (8 inch) square baking dish.

Step 3: Top with the 85 g (3/4 cup) cheddar. Bake for 22 to 25 minutes, until the centre is set and you can see the cheese has melted across the top.

Step 4: Let the bake rest for 3 minutes, then cut it into 4 squares. Serve hot with hot sauce or salsa so you can adjust the heat.

Vegan Tofu Veggie Breakfast Casserole

This one swaps eggs for a seasoned tofu blend and still bakes up firm enough for you to slice. Nutritional yeast and turmeric give it a savory, golden colour.

Ingredients (makes 6 servings)

• Firm tofu, pressed and crumbled: 700 g (1.5 lb)
• Unsweetened almond milk: 120 ml (1/2 cup)
• Nutritional yeast: 3 tbsp
• Ground turmeric: 1 tsp
• Onion powder and garlic powder: 1 tsp and 1/2 tsp
• Black salt (kala namak) or regular salt: 1/2 tsp
• Red bell pepper, diced: 1 large
• Baby spinach, roughly chopped: 100 g (3 cups)
• Mushrooms, sliced: 225 g (8 oz)
• Olive oil: 2 tbsp

Instructions

Step 1: Heat the oven to 180C (350F). Warm 1 tbsp of the olive oil in a large skillet over medium-high heat, then cook the 225 g (8 oz) mushrooms for 5 minutes, until you see them release their water and start to brown.

Step 2: Add the diced red pepper and 100 g (3 cups) spinach to the skillet and cook for 2 minutes, just until the spinach wilts and you can stir it easily. Remove the vegetables from the heat.

Step 3: Blend the 700 g (1.5 lb) crumbled tofu, 120 ml (1/2 cup) almond milk, 3 tbsp nutritional yeast, 1 tsp turmeric, the onion powder and garlic powder, and 1/2 tsp black salt in a food processor until you have a smooth, thick mixture that looks like soft scrambled eggs.

Step 4: Fold the cooked vegetables into the tofu mixture, then spread it evenly into a greased 20 x 30 cm (8 x 12 inch) baking dish. Drizzle the remaining 1 tbsp olive oil over the top, and you can use a spatula to level it so it bakes evenly.

Step 5: Bake for 30 to 35 minutes, until the edges are golden and the centre looks firm. Let it cool for 5 minutes, then cut into 6 squares and serve with hot sauce or sliced avocado.

Peanut Butter Banana Baked Oatmeal

This one is a naturally sweet, soft-baked oatmeal pan that you can slice into neat squares. Ripe bananas do most of the sweetening, and peanut butter keeps it rich.

Ingredients (makes 9 servings)

• Old-fashioned rolled oats: 240 g (2 1/2 cups)
• Unsweetened almond milk: 480 ml (2 cups)
• Ripe bananas, mashed: 3 medium (about 350 g)
• Natural peanut butter, well stirred: 120 g (1/2 cup)
• Large eggs: 2
• Baking powder: 1 tsp
• Ground cinnamon: 1 tsp
• Vanilla extract: 1 tsp
• Kosher salt: 1/4 tsp
• Dark chocolate chips or chopped walnuts: 80 g (1/2 cup)

Instructions

Step 1: Heat the oven to 180C (350F). Grease a 20 x 20 cm (8 x 8 inch) baking dish. In a large bowl, mash the 3 bananas with a fork until you have a mostly smooth mixture with a few small lumps.

Step 2: Whisk in the 120 g (1/2 cup) peanut butter, 2 eggs, 480 ml (2 cups) almond milk, 1 tsp cinnamon, 1 tsp vanilla, and 1/4 tsp salt until you can no longer see streaks of peanut butter.

Step 3: Stir in the 240 g (2 1/2 cups) oats and 1 tsp baking powder until you see no dry patches. Fold in the 80 g (1/2 cup) chocolate chips or walnuts.

Step 4: Pour the batter into the prepared dish and smooth the top. Bake for 40 to 45 minutes, until the centre feels set and you can see the edges pulling away from the sides.

Step 5: Let the baked oatmeal cool for 10 minutes, then cut it into 9 squares. Serve it warm with sliced banana or a spoonful of extra peanut butter on top if you want more richness.

The technique that matters most with these casseroles is moisture control. Wilting spinach, draining mushrooms, or pressing hash browns dry all keep the eggs from turning spongy. If you prep the vegetables the night before, the morning is just whisk, pour, and bake.

Pick one that matches your morning and go with it. You know your own table better than any recipe writer does.