Here’s a delicious recipe for Sunday brunch that nets you plenty of leftovers for ready-to-eat weekday breakfasts. You won’t believe how great this simple 5-ingredient casserole tastes! This breakfast casserole is the perfect blend of protein, fats and carbohydrates, making it a complete meal in a pinch, or a great main dish to round out with fruit and/or veggies on the side.
Our eldest is almost 7 years old and suddenly has many opinions about the meals she is served. We have a few rules that help us to cope with the kids’ so-called “food jags” and finicky eating:
- no expressions of disgust allowed at the table (this one is mostly for mommy’s ego);
- you must try one bite of everything;
- if you are hungry enough for seconds of something, you must make a good attempt at the other things still on your plate (i.e., no more mashed potatoes if there is still steak sitting there);
- you must use the phrase “I don’t like” sparingly as there are very few foods you actually do not like/will not eat, and not simply to express a preference for one food over another.
Still, eggs have become a bit of a struggle. Our youngest will put back 3-4 eggs in a sitting, but our eldest needs her eggs flavoured, incorporated into recipes and/or covered in some sort of salsa or sauce. This recipe makes the eggs palatable to her, which makes mommy happy, which means a better day for everyone…if you know what I mean.
This is the perfect solution for someone who has a hard time stomaching eggs first thing in the morning (ahem, pregnant ladies…) or who has no time to cook in the morning but who needs protein to kick off a productive day!
The eggs form more of a binding and the sausage and sweet potato are the dominant flavours. It’s got a sausage and pancakes quality — minus the indigestion and self-loathing. You’ll love it!
5-Ingredient Breakfast Casserole
- 1 – 1.5 lb natural sausage or breakfast sausage
- 1 large sweet potato, 1 cm diced
- 3 cups spinach, chopped
- 3-4 green onions, chopped
- 12 eggs, beaten
- salt & pepper (this does not qualify as an ingredient…for those who are counting…)
- Preheat oven to 375 degrees.
- Heat skillet over medium-high heat and grease 9×13″ baking dish with coconut oil, olive oil, or butter.
- Remove sausage from casing and cook thoroughly, breaking large chunks.
- Remove sausage but retain fat; saute sweet potato 10-15 minutes until caramelized and soft.
- Combine spinach, onions, sausage and sweet potatoes, and spread evenly in baking dish. Season eggs generously with salt and pepper, then pour over casserole and gently tilt to spread evenly.
- Bake 23-25 minutes until set but not browned. Cool, then slice.