Guys Thanksgiving is NEXT week! I can hardly believe it! Are you ready? Where is everyone going? Or is the Thanksgiving party coming to you? I head to Arizona next week and I am so excited to spend time with my family. I come from a long line of epic cooks, thanks to my Ur. Oma and Oma. My mom and her sisters are all incredible in the kitchen, which means any major holiday we are all together, it’s food comas galore! I’m already giddy with excitement dreaming about my Aunt’s green bean casserole, swimming in homemade mushroom saucy goodness. I’ll be taking pictures and sharing, don’t worry!
This year, I thought I would contribute to the food lineup. Usually when we are all together, it can be a big crowd, so meals are planned and discussed long in advance. I wanted to come up with a breakfast casserole that I could make ahead of time, and that would keep things healthy and well balanced. I came up with this healthy breakfast casserole, and I think you guys are really going to love it!
This healthy breakfast casserole is gluten free, dairy free, and paleo friendly. I used fresh spicy Italian chicken sausages from Whole Foods to give the whole thing a nice kick, but the spice is well balanced by the sweet potato, power greens, and roasted red peppers. Feel free to use whatever fresh sausage you prefer. This casserole would go equally well with a more mild Italian, or even a chicken and apple sausage. Just make sure that it is fresh, and not pre-cooked sausage. You want to be able to remove the casing, and crumble it up to cook with the rest of the ingredients.
The base is a combination of eggs, fresh herbs, and my favorite milk alternative – Nut Pods. I used the original flavor, and it was the perfect half and half alternative to keep this delicious healthy breakfast casserole dairy free. Feel free to use whatever milk you prefer. P.S. I also use Nut Pods daily in my coffee, and it is the best non-dairy coffee creamer I have ever had! And no, this is not sponsored. Though, it should be, because I am a Nut Pod super-fan. Anyway, back to casserole!
I love using organic Power Greens (big bag at Trader Joes or in a tub at Whole Foods) in place of spinach here, but feel free to use spinach leaves if you prefer. The veggies in this – sweet potato, onion, greens, and roasted red peppers, is a divine combination! Especially with the spicy sausage, the whole thing just works!
You don’t have to wait for a special occasion or big crowd to make this healthy breakfast. I love freezing individually wrapped pieces, ready to defrost as a moment’s notice!
Healthy Breakfast CasserolePrint Recipe
- 2 1/2 cups cubed sweet potato, skin on
- 1 1/2 cups chopped yellow onion
- 3/4 lb (about 3) fresh chicken sausages, casings removed
- 3 cups power greens, or fresh spinach leaves, roughly chopped
- 3/4 cup chopped roasted red peppers, drained and pat dry
- 2 tsp minced garlic
- 8 large eggs
- 1/2 cup milk (I used Nutpods almond/coconut)
- 1/4 cup avocado or olive oil
- 3 Tbsp fresh minced chives
- 2 Tbsp fresh chopped Italian parsley
- salt and fresh ground pepper
Preheat your oven to 375 degrees. Grease a 9x13 baking dish and set aside.
Make the egg mixture by whisking together the 8 eggs, milk, chives, and parsley. Add salt and pepper to taste. Set aside.
Heat 2 Tbsp avocado oil in a large skillet. Add the pealed chicken sausage, and cook until browed, breaking the sausage up as you go. About 5-7 minutes. Remove from the pan, and set aside.
Do not wipe the pan clean. Add the remaining 2 Tbsp avocado oil, sweet potato cubes, and onion. Cook, allowing the sweet potato to caramelize, and the onions to soften. About 7-10 minutes. Add the power greens or spinach, and stir until wilted. About 1-2 minutes. Add the garlic and roasted red pepper. Stir to combine, and remove from heat. Transfer filling to the prepared casserole dish and allow to cool for 2-3 minutes before pouring the egg/herb mixture over top.
Bake for 40-45 minutes, or until firm in the center, and golden and crisp around the edge.
Allow to cool for 5 minutes before slicing and serving.
To make-ahead: Assemble the casserole as directed, but allow the filling to cool completely before pouring the egg mixture on top. Cover with plastic wrap or aluminum foil and refrigerate overnight. Allow the casserole to come to room temperature for 30 minutes before baking as directed.