{recipe} egg casserole

This past week was a stressful one. The hubby was traveling for work conference, baby was sick and I had major deadlines at work.  I had to leave work on time in order to pick up the little man at day care on time. Every minute spent at work had to be super efficient with no time to waste.

But even with all of this stress going on, I was able to stay Whole 30 compliant by planning ahead. I made most of our meals ahead of time on the weekend and I made it a priority to get some good quality sleep every night, my attempt to off set stressful days and recharge my batteries.

Typically I reward myself with sweets on Fridays, for getting thru the week and not dropping any balls.  Since sugar is off limits, and realizing that I’ve use desserts as reward in the past, I gave myself a new reward, something that doesn’t involved food but made me feel good all the same.

I bought a new book, lit scented candles, made a cup of tea and sat in my corner reading nook and read for a few hours. It was a good way to wind down from the week and to relax into the weekend.  It felt good and I’ve found a new way to reward myself without using food.  Maybe this week I’ll get a mani & pedi them go home and do my reading ritual again.

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I’ve made this egg casserole recipe a few times now. The first time I made it according to the recipe, but since then, I’ve changed it a bit to my liking. This recipe will work with less or more vegetables, just make sure there’s enough egg to bind the whole thing.  If I’m adding more veggies, then I’ll add more eggs.

I’ve added smoke paprika because I think it adds a ton of flavor. I omitted the red pepper flakes because I share this dish with my toddler and he doesn’t like spicy. I’ve reduced the coconut milk amount because I like the texture to be more firm. Also, I don’t follow the sweet potato quick roasting method in the recipe because I always have roasted sweet potato on hand. I roast 4-5  sweet potatoes on Sundays to eat for the week.

I like this recipe because I can make it ahead of time and eat it for breakfast throughout the week. I loved that it’s a complete meal with carbs, veggies and protein all in one. Because I make this on the weekend, it is one less thing I have to prepare every morning.  I get 6 servings from the whole pan and I usually freeze 2 servings right away.  If you are doing Whole30, make sure your ingredients are compliant. I found sausage from Trader Joe’s with no sugar added.

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My breakfast this week is a serving of the egg casserole, topped with half avocado and green salsa + fruits.

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Egg Casserole

 

Sausage

  • 1 pound ground pork (or meat of your choice)
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • ¼ teaspoon powdered thyme
  • ½ teaspoon sage
  • ⅛ teaspoon fennel
  • ¼ smoke paprika
  • black pepper

Everything Else

  • 4 cups peeled and cubed roasted sweet potatoes (3-4 potatoes)
  • 1/2 medium onion, finely diced
  • 1 green bell pepper, diced
  • 8 eggs
  • 1/3  cup coconut milk (canned)
  • Sea Salt and freshly cracked pepper

Instructions

  1. In a skilled combine all the sausage ingredients. Cook until almost done. Add the onions and finish cooking.
  2. Place sweet potatoes on a jelly roll pan and broil on high for 10 minutes, stir and broil another 5 minutes. I keep my pan in the middle of the oven, if yours is higher you may need to cut down on the time.
  3. Turn oven to 350 degrees.
  4. In a bowl, whisk together coconut milk and eggs and season with salt and pepper.
  5. Spread broiled sweet potatoes in the bottom of a 9×13 inch pan. Top with meat mixture. Sprinkle with the bell peppers. Pour egg mixture over the top.
  6. Put in preheated 350 degree oven and bake for 30 minutes.

Recipe adapted from here

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Comments

  1. The casserole looks awesome! You’re doing so awesome on Whole 30! Great job fitting it all in. Playing single mom is no fun!

  2. Ok Lea, I wanna give this a shot. I might miss the cheese, but I’ll get over it.
    I will report my findings. ..

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