Make Mornings Easier With This Breakfast Casserole

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Few things are better than beginning your day with a delicious and nutritious meal! Since you have things to do and places to go, this recipe is simple enough to fit into your schedule and stave off those grumbling tummies for a while. Oh, did I mention that besides being flavor-packed and easy, this recipe is also vegetarian and perfect if you’re trying to keep carbs and processed ingredients to a minimum? And if you aren’t sold yet, let me remind you that since this is baked in a 9 x 12” casserole dish, it yields enough for a large family breakfast or to provide a few days worth of yummy leftovers if you have fewer mouths to feed!

Breakfast Made Easy with A Casserole

I’m excited to share this delectable home-run that checks all of the boxes:

  • Convenient
  • Economical
  • Simple
  • Delicious
  • Nutritious
  • Makes your house smell like you’re baking a fancy pizza

Cooking Time:

Prep Time: 20 minutes
Cook Time: 40-45 minutes (sweet potatoes roast during prep time)
Total Time: 1 hour

Ingredients:

  • Nonstick cooking spray
  • Olive oil (or other oil of choice for coating the potatoes)
  • 2 medium sweet potatoes roasted and cut into ½” cubes
    • To cut-down on morning prep time, you can purchase pre-roasted sweet potato cubes or prepare and roast the sweet potato beforehand.
  • 8 large eggs
  • ¾ cup ricotta (for lower calorie, substitute with part-skim ricotta or cottage cheese)
  • 1 small yellow onion, diced
  • 1 cup of cherry tomatoes, halved
  • 4 cups of raw spinach, washed and torn/chopped into bite-size pieces
  • ½ cup of finely chopped fresh basil
  • 3 cloves of garlic, minced
  • 1 tsp. dried oregano
  • 1 tsp. smoked paprika
  • Salt and Pepper to taste

Instructions:

  1. Heat your oven to 375°.
  2. Coat your 9×12” casserole dish with cooking spray or grease and set aside.
  3. Peel and chop your sweet potatoes, and then toss them in olive oil. You can also season with salt and pepper to your liking. Place potatoes on a lined baking sheet and bake for 20-25 minutes, stirring halfway through cooking time. They should be firm but allow a fork to easily pass through when done.
  4. While the sweet potato is roasting, prep the remaining ingredients.
  5. In a large bowl, first combine the eggs, ricotta or cheese substitute, and seasoning (oregano, smoked paprika, salt, and pepper). Stir thoroughly to ensure even dispersion.
  6. Add all remaining ingredients (tomatoes, basil, garlic, onion, spinach) to the large bowl and stir to combine. When they are done baking, add the roasted sweet potatoes as well; no need to let them cool before mixing them in with the remaining ingredients in the large bowl.
  7. Pour everything from the large bowl into the casserole dish, and place in oven for 30-35 minutes. When done, a toothpick inserted into the center should come out clean.

Voila!

With this well-rounded dish, your family won’t even miss the meat and will be ready to take on the day fueled by clean energy!

Note: The recipe above is an adaptation from Lovely Lucky Life’s  21 Day Fix Spinach Breakfast Casserole recipe.

Looking for more recipes for the family head here! 

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