In a Healthy State of Mind || Yummy and Healthy Breakfast Casserole

I’ve been doing intermittent fasting since last summer and it is definitely working for me and my routine. That said, I miss breakfast food and I can find myself quite hungry (hangry??!!) some days come lunch time. So this past weekend I decided that weekend Heather should do something really nice for weekday Heather and I spent some time making a breakfast casserole that I could enjoy all week. What’s that saying- a Sunday well spent brings a week of content? Weekday Heather is very content that weekend Heather did something so nice.

Just another nugget of inspiration for you as we work through our “22 Ways to Inspire Your 2022”!
To catch up on the 22 Ways to Inspire Your 2022- CLICK HERE

My sweet neighbor just had a baby so I also needed to bring her a meal. So I decided to double this up and make one for me and one for her. This recipe is pretty healthy and paleo-diet friendly!

Ingredients:

Roll of Breakfast Sausage (or Turkey)
Fresh Spinach
Dozen Whisked Eggs
1 Large Container of Egg Whites
2 Large Sweet Potatoes

Directions:

1. Preheat oven to 400 degrees. Grease pan.
2. Dice sweet potatoes and sprinkle with salt/garlic salt and drizzle olive oil (or coconut oil). Place in oven and cook until soft. (approx 25 minutes)
3. While potatoes are cooking, cook breakfast sausage in pan.
4. Chop spinach. (I usually use a couple handfuls full- I would dice it up smaller next time)
5. Mix all cooked ingredients together in casserole dish.
6. Cook for about 20-30 minutes until eggs have set. Don’t overcook!

You could definitely add anything from your fridge or pantry such as mushrooms, red peppers or cheese. Mine was pretty basic, but it still did the trick! And I am one happy girl come lunch time.