I wanted to share a recipe that I made for breakfasts this week. In my house, breakfast are often “grab and go” due to early work schedules and an affinity for the snooze button. But, often quick breakfasts like cereal leave me hungry in an hour, or give me a sugar crash from too many carbs/too little protein. This casserole is perfect to prepare at the beginning of the week, reheat in the microwave for 30 seconds, and It doesn’t leave me starving by the time I get to work. Bonus – it’s paleo friendly for all you caveman lovers out there! Enjoy!
Breakfast of Champions Casserole
1 lb chicken sausage, lightly browned (or pre-cooked)
1 sweet potato, roasted
1 cup chopped bell peppers
2 cups raw spinach, steamed
1/2 onion, diced
1 cup almond milk, unsweetened
Salt and pepper to taste
Nonstick cooking spray
Preheat the oven to 350 degrees.
Lightly brown chicken sausage on the stovetop over medium heat, then set aside. Slice sweet potato into thin discs and place on a baking sheet sprayed with nonstick cooking spray (I use TJ’s coconut oil spray). When oven is preheated, roast sweet potatoes in oven for 20 min.
While potatoes are roasting, whisk eggs together in a medium mixing bowl, then add almond milk and whisk again until we’ll combined. Add salt and pepper to egg mixture. Dice bell peppers and onion, and steam spinach on the stovetop. Add veggies to egg mixture, stir, and set aside.
Spray a 9×12 baking dish (I used Pyrex) with cooking spray. Line bottom of baking dish with roasted sweet potatoes. Next, evenly spread a layer of chicken sausage on top of potatoes. Lastly, pour egg and veggie mixture over sausage so that everything is evenly covered with the egg mixture.
Bake for 30 minutes or until eggs are set.
Yield: 8 servings