Category

PROTEIN | HEALTHY FAT | LEAFY GREENS | NO-STARCHY VEGETABLES

6-SERVINGS

 

Total Time50 mins
 2 tbsp extra virgin olive oil
 1 sweet potato or yam, diced
 1 lb (sugar-free, nitrate-free) breakfast sausage
 ½ yellow onion, diced
 1 zucchini, diced
 ½ red pepper, diced
 2 cups baby spinach or other dark leafy green, chopped
 10 eggs, beaten
 salt and pepper, to taste
1

Preheat oven to 400 degrees. Toss diced sweet potatoes with 1 tablespoon of olive oil and season with salt. Place sweet potatoes on a baking sheet and bake for 15 to 20 minutes until soft.

2

While sweet potatoes are cooking, cook breakfast sausage in a large skillet over medium heat until no longer pink. Remove sausage from pan and let drain on a paper towel.

3

Wipe grease from pan and add the remaining 1 tablespoon of olive oil. Add onion and red pepper and cook over medium heat for 3-4 minutes. Add zucchini and spinach and cook for 3-4 minutes until all vegetables are tender.

4

Place sausage in a baking dish and top with sweet potatoes and sautéed vegetables.

5

Beat eggs in a large bowl and season with salt and pepper. Pour eggs evenly over meat and vegetables.
Bake in the oven for 25-30 minutes until eggs are cooked through. Remove and let rest for 5 minutes before serving.

Notes
6

To reheat, microwave serving on high for 30 seconds to 1 minute.

Ingredients

 2 tbsp extra virgin olive oil
 1 sweet potato or yam, diced
 1 lb (sugar-free, nitrate-free) breakfast sausage
 ½ yellow onion, diced
 1 zucchini, diced
 ½ red pepper, diced
 2 cups baby spinach or other dark leafy green, chopped
 10 eggs, beaten
 salt and pepper, to taste

Directions

1

Preheat oven to 400 degrees. Toss diced sweet potatoes with 1 tablespoon of olive oil and season with salt. Place sweet potatoes on a baking sheet and bake for 15 to 20 minutes until soft.

2

While sweet potatoes are cooking, cook breakfast sausage in a large skillet over medium heat until no longer pink. Remove sausage from pan and let drain on a paper towel.

3

Wipe grease from pan and add the remaining 1 tablespoon of olive oil. Add onion and red pepper and cook over medium heat for 3-4 minutes. Add zucchini and spinach and cook for 3-4 minutes until all vegetables are tender.

4

Place sausage in a baking dish and top with sweet potatoes and sautéed vegetables.

5

Beat eggs in a large bowl and season with salt and pepper. Pour eggs evenly over meat and vegetables.
Bake in the oven for 25-30 minutes until eggs are cooked through. Remove and let rest for 5 minutes before serving.

Notes
6

To reheat, microwave serving on high for 30 seconds to 1 minute.

Notes

Breakfast Casserole

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