Lately, a quick glance at my planner reveals that my breakfasts are lacking in quality.
Coffee is fine and dandy but it’s not very filling and it doesn’t set me up for better meals during the day. It never fails. If I eat a good breakfast, I make better food choices during the day. And for the past couple of years of weekend food prep, I have learned that I need an easy-to-reheat breakfast casserole.
This recipe begins on the stove and finishes in the oven. It is also very versatile. With the basic eggs/protein/vegetables as the foundation, the options are limitless.
- 10 eggs
- 1 lb of pork sausage
- 1/2 cup of diced sweet potato
- 1 cup of baby spinach
- 1/2 large onion, diced
- Fresh thyme, rosemary, sage. If using dried herbs, use 1 teaspoon of each.
- 1 Tablespoon butter
Preheat oven to 350*
1. In a large skillet, melt the butter. Add the potato and onions. Cook a few minutes until the onions are almost done.
2. Add the pork sausage. Mix and cook until no longer pink.
3. Add the herbs, salt/pepper, and spinach. Cook, stirring often, until the spinach is wilted.
4. Pour eggs over sausage+vegetables. Place skillet in oven for 14 minutes.
5. Remove and let set 10 minutes. Slice and serve. Leftovers can be reheated.