Good-for-You Breakfast Bake

February is still pretty chilly here in Minnesota. It's a time when you still want hearty meals but you want something a little different. I wanted to make a breakfast casserole that was both hearty and good for you. After all, we're not that far away from New Year's resolutions and I resolved to eat better! In this recipe I replaced many of the classic breakfast bake ingredients with some high-nutrient vegetables. Tastefully Simple seasonings helped me make it taste great! All of the bright veggies made it look terrific. Here's to a hearty, great-tasting, nutritious breakfast!

- Mandi

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Sweet Potato Breakfast Bake

Ingredients

  • 2 cups fresh spinach
  • 1 pound asparagus, chopped
  • 1 red bell pepper, chopped
  • 2 medium sweet potatoes, peeled and shredded
  • 2 pounds chicken sausage, sliced
  • 2 teaspoon Himalayan Sea Salt Blend
  • ½ teaspoon pepper
  • 18 eggs, slightly beaten
  • 2 cups cottage cheese
  • 3 cups shredded Cheddar cheese, divided

Directions

Mix the vegetables together in a large mixing bowl; add sausage. Add Rustic Herb Seasoning, Himalayan Sea Salt Blend and pepper and stir well to combine. Stir in eggs, cottage cheese and 2 cups Cheddar cheese. Place in two greased 8 x 8 or 9 x 9 pans. Sprinkle remaining Cheddar cheese on top. Bake covered at 375° for 1 hour. Uncover, reduce temperature to 350° and bake for an additional 30-45 minutes or until the center looks dry and a knife inserted in the center comes out clean. Allow to stand for 10 minutes before eating. There may be a slight amount of liquid in the bottom due to the moisture from the vegetables.

Tips and Hints

  • I wasn't in a hurry so I shredded my sweet potatoes with a cheese grater. Next time I might try a food processor.
  • If you steam and strain the vegetables before you bake them you'll decrease the amount of liquid in the pan after baking.
  • This reheats very nicely. I had about a half of a pan left over so I packaged it in individual containers and had breakfast for the kids and myself for the rest of the week.
  • Depending on how you switch up the vegetables, meat and cheese, this breakfast bake can taste completely different every time! Next time I might try:
    • Mushrooms and maybe a little artichoke or kale.
    • Regular breakfast sausage or something a little spicier. We enjoy these flavors at our house. I also think ham or turkey ham would be great to try.
    • Different cheeses like Pepper Jack.
  • My kids ate this, though it took a little convincing. Although the breakfast bake was much more colorful than what they usually eat, they really liked it!
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