Who doesn't like a healthy breakfast that will keep you full until lunch? The only problem usually comes with the time it takes to prep and prepare such a meal. As Monday rolls in, we are often too busy to make the most important meal of the day, or just grab something on the go.

This casserole is perfect to make the night before and throw in the oven while you take your shower and get ready for the day. When you're done, you have a warm, healthy meal to enjoy! You could also prep this on a Sunday, bake it for you or your family, and save the leftovers for the next day (or two). Simply zap in the microwave and eat.

Another thing I enjoy about this breakfast casserole, besides the taste, is that it is adaptable to your dietary needs. Leave the meat out and it's vegetarian, leave the cheese out and it's a Paleo-friendly meal. And you don't have to save it only for your first meal of the day. Add a side salad and it would make a great lunch too!

INGREDIENTS

1 large sweet potato, shredded (you can use a cheese grater or food processor with shredder blade)

1 lb breakfast sausage

½ cup diced green pepper

8 eggs

½ cup almond milk

Salt and pepper

1 teaspoon garlic powder

1 teaspoon onion powder

½ cup shredded cheddar cheese

INSTRUCTIONS

Preheat oven to 350 degrees. Spray or grease a 9x13 pan.

Cook and crumble the sausage, sprinkle with salt, pepper, onion and garlic powder, drain excess grease and set aside.

In the same skillet or pan, cook sweet potato and pepper for 5-10 minutes until soft.

Combine sweet potato, pepper, and sausage in 9x13 pan.

In a separate bowl, whisk eggs and milk.

Pour egg mixture into your pan.

Sprinkle cheese on top.

Bake for 45 minutes, or until eggs are cooked.

 

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