Here’s a great recipe from member Charlotte Jensen for an easy breakfast casserole that lasts for several days. This is a great balanced meal that has healthy carbs, fats and protein. It’s fast and my kids loved it!
- 12 eggs
- 2-3 sweet potatoes – grated by hand or in food processor
- 1 bunch of kale with ribs removed and finely chopped (or 1 lb. bag of kale finely chopped)
- 1.5 lbs. of meat of your choice – I really liked the Step 3 ground turkey breakfast sausage from Whole Foods and Charlotte likes ground beef or Boulder Sausage (add whatever spices you want like sage, fennel, etc.)
- Minced garlic or garlic powder
- Minced onion or onion powder
- Salt, pepper and nutmeg to taste
- Refined coconut oil for cooking
Preheat oven to 375F
Grate sweet potatoes. Spread the cooking oil over the baking dish (I used an 8/12 pyrex, glass cooking dish) and spread the grated sweet potatoes across the bottom. Place in the oven for 10-15 min while you cook the remaining items. On the stove brown your meat. If it’s a lean meat, you may want to start with some coconut oil in the pan. Once meat is cooked, remove meat but leave the remaining fat. Saute the onion and garlic briefly and then add the kale. Cook until wilted and soft and then mix with meat. Beat the eggs together with salt, pepper and nutmeg.
Take out the sweet potatoes from the oven. Layer on the cooked kale and meat. Pour on the beaten egg mixture over the top and then push it around to even out if needed. Place back in the oven for 20-30min or until golden brown on edges and cooked through.
Serve immediately or let cool and cut into bars to freeze or refrigerate for single servings.