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Thursday, January 5, 2017

EGG AND SWEET POTATO BREAKFAST CASSEROLE

I'm always up for trying new healthy breakfast recipes.  If they include eggs, I'm definitely interested since I'v found that eggs for breakfast can really keep me satisfied for a long time.  This particular recipe included sweet potatoes, which I found really intriguing so I gave it a whirl.
I would give it a "good" versus "great".....but you may think differently.  It really wasn't too tough to put together and it serves up nicely.

INGREDIENTS:

1 Tbsp. coconut oil
1 lb.. low fat breakfast sausage (turkey or pork...I used the Jimmy Dean's pork variety)
12 large eggs
assembling the casserole
1 small sweet potato
1 cup baby spinach

DIRECTIONS:

Preheat the oven to 375 degrees.  Grease a *9x9 baking dish with coconut oil or cooking spray.  Also add 1 Tbsp. coconut oil to a skillet set to medim-high heat.  Brown the breakfast sausage.  

While the sausage is browning, peel and slice your sweet potato thin to ensure they come out tender.  Line the baking dish with the potatoes.  In a medium bowl beat the eggs with a whisk and season with salt and pepper.

Top the potatoes with the sausage, then pour the eggs over the top.  Layer the spinach on top, as well as any other ingredients you may like.  (ideas:  tomatoes, onions, asparagus, cheese)  I added about ¼ cup of shredded mozarella. 

*as you can see from the picture, I used a cake tin since I don't have a 9x9 dish.

recipe c/o:  www.aimeemars.com 

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