I’ve shared this before, but I wanted to have it in writing again. MOST of the recipes I post are adapted from other bloggers and authors. I always give credit to the original author (as I’ve done here), but I wanted to be sure that it was known.
I created this blog for 3 reasons:
1. To find recipes on the interwebz and customize them to be Whole30 and/or Paleo compliant (and good!)
2. To take said recipes and house them in ONE PLACE.
3. To share all these recipes with YOU.
Full disclosure, I have changed nearly nothing with these 2 recipes. Plain and simple, these two recipes are delicious as is (with a few minor tweaks) and together are marvelous. I share, because I care.
Now that my explanation is out of the way, I’m sharing these two recipes with you because of my husband. He leaves for work at 5:15am and struggles with eating a full-breakfast that early; so he asked for a meal he could take and reheat once he arrived at work. I make these dishes on Sunday and package them up in Tupperware for him to grab and go at o-dark-thirty during the week. Bonus points – my kids LOVE the casserole too!
Prep Time: 30 minutes
Cook Time: 1 hour
- 2 tablespoons fat of choice (coconut oil or butter or ghee, etc.), melted
- 1 large sweet potato or yam, diced
- ½ teaspoon fine sea salt
- 1½ pound breakfast sausage
- ½ yellow onion, diced
- 2 cups chopped spinach
- 11 eggs, whisked
- ½ teaspoon salt
- ½ teaspoon garlic powder
Roasted Baby Potatoes
- 6 cups baby potatoes (I get the 5lb bag of THESE at Costco)
- ¼ cup olive oil
- 1 ½ teaspoons salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
- Preheat the oven to 450 degrees. Grease a 9×12 baking dish.
- Clean and cut the baby potatoes into 1″ cubes.
- In a large bowl, toss the baby potatoes with the oil and spices listed.
- Place the baby potatoes flesh side down on a sheet pan covered in parchment paper. Set aside.
- Toss diced sweet potatoes in the same bowl with oil and salt. Place the sweet potatoes on a separate sheet pan covered in parchment paper.
- Place both sheet pans in the oven, set timer for 15 minutes.
- While the potatoes are cooking, place a large sauté pan over medium heat. Add breakfast sausage and yellow onion. Cook until no pink remains in meat. Drain fat and place meat mixture in baking dish.
- When the 15 minutes in the oven are up, toss the baby potatoes and REMOVE the sweet potatoes from the oven. Set timer for 15 minutes for the baby potatoes to finish cooking.
- Add the roasted sweet potatoes and spinach to the baking dish. Then add eggs along with salt and garlic powder and mix until well combined.
- Remove roasted baby potatoes from the oven and reduce oven temperature to 425. Place baking dish in the oven and cook for 25 minutes.
- When the breakfast casserole is done, remove from the oven and turn off. While your breakfast casserole is cooling (5-10 minutes), place your roasted potatoes in the oven to warm them up a bit.
- Serve with hot sauce, DUMP RANCH and/or compliant ketchup.
- Make this meal ahead! The breakfast casserole can be made on your meal-prep day and refrigerated and served within 3 days. Put all ingredients, except eggs in your baking dish. When pre-heating the oven, add your eggs and stir to combine.