Oh my lawd, it’s already Wednesday. My life has been taken over with appointments and late night baseball games. No, I will not tell you which team I am cheering for. Mostly because I don’t cheer for teams, but also because sports teams make people say rude things. Like “I thought you were a great person until I found out you were a _______ fan.” Like, what? That’s probably one of the dumbest things you can say. Same reason I don’t talk about religion or politics on my website. You want someone to get real d*ck head opinionated on ya, talk about sports, Obama or the God you pray to. Not touching it. No way, no how. I have better things to talk about. Like puppies. And new restaurants.
Speaking of new restaurants, I’m trying out a few this week. You see, sometimes you get in a rut when it comes to creating recipes. Ok, wait, sometimes I get in a rut. I see other food bloggers who never run out of ideas and I just don’t get it. Because I get in random ruts all the time. And since I came up with around 66 recipes for my latest project in a little over two weeks, I need to find some inspiration. That’s where restaurants come into play. Denver is FULL with awesome restaurants. They are everywhere. Including Boulder. So I’m heading to Boulder today to try out a new paleo restaurant then trying another restaurant tomorrow in the Baker neighborhood. I’m guessing I’ll also be purchasing food somewhere on Halloween. I know that’s a lot of money to spend on food in a week, but I need ideas people. I need some help with flavor combinations or a meat that I haven’t tried cooking myself. Wish me luck.
I wish it could stay fall forever here in CO. Since I leave this weekend for Pittsburgh, I’m going to miss another week and a half here in CO. I just know that when I get back, there will probably be snow on the ground. Oh the sadness. I’m ok with snow, especially since we still live in an apartment so we don’t have to shovel, but I’m not really into the whole cold thing. That’s why I buy myself a new winter coat every year. It’s my way of developing a positive reinforcement about living in a snowy state. I don’t think reinforcement is the right word, but you get what I’m going for. A new coat or jacket makes winter worth it. And boots. Obviously. If you saw my instagram post about rearranging my closet, you know I have a brown boot obsession.
Ok, I can’t talk anymore, I have restaurants to eat at, baseball games to watch (meaning look at instagram 96% of the time), and political commercials to despise. Is it election day yet so those d*ck head commercials can end?? I swear, those commercials teach children to talk sh*t about each other. Crap, I started talking about politics, I gotta knock that sh*t off. Kbye!
Easy Breakfast Casserole
- Yield: 5-6 1x
Ingredients
- 2 tablespoons fat of choice (coconut oil or butter or ghee, etc.), melted
- 1 large sweet potato or yam, diced
- 1/2 teaspoon fine sea salt
- 1 1/2 pound breakfast sausage
- 1/2 yellow onion, diced
- 2 cups chopped spinach
- 10 eggs, whisked
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
Instructions
- Preheat oven to 400 degrees. Grease a 9×12 baking dish.
- Toss diced sweet potatoes in fat and sprinkle with salt
- Place sweet potatoes on baking sheet and bake for 20-25 minutes, until soft.
- While sweet potatoes are cooking, place a large sauté pan over medium heat. Add breakfast sausage and yellow onion. Cook until no pink remains in meat.
- Place meat mixture in baking dish, add sweet potatoes and spinach then add eggs along with salt and garlic powder and mix until well combine.
- Place in oven and bake for 25-30 minutes, until eggs are set in the middle.
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You May Also Like:
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Thinking of making this over the Holidays because who wants to cook breakfast when we are holiday cooking? This way the family has something eat with out disturbing the cook!
If you shred the sweet potato, do you still need to pre-bake it?
i’ve made a casserole before with shredded sweet potato and didn’t cook it prior
I’ve grated sweet potatoes before and didn’t need to ore-bake them first. Hope that helps 🙂
I have left over baked sweet potato…would it work to dice that up instead of dicing and cooking a new one?
yep!
I made this egg bake, delish!! Daughter and I have made numerous times, yummy for the tummy😋 How many calories, nutritional value?? Couldn’t find
no clue, but you could easily plug the recipe into an online nutritional calculator to find out that info!
you use a lot of “breakfast sausage”. where do you get yours? i’m having a hard time finding it. love all your stuff! thank you
whole foods or i use a brand called boulder sausage
Do you think this would be good using bacon? I already cooked bacon for a casserole when I found your recipe. Thank you!
yeah!
Hi! I am so excited to have found your blog and cookbooks! Can I make this casserole in advance and just reheat it like a day later?
— love from denver ‘burbs
absolutely!!
Denver definitely has some killer restaurants and they just keep popping up everywhere! I’ve given my husband a list a mile long of all the places I want to go. The next ones on my list is Mizuna, Work & Play, and Mercantile in Union Station. I just made myself real hungry. Dang it, my perfectly prepped meal suddenly sounds so lame.
Wait. You can make these in a crock pot?! What!?!?!! Tell me more!!!
Yes, you can. Layer ingredients. Turn on. Walk away. Easy peasy. And if you have a houseful and the kitchen is busy, you can put the crockpot in any room that has a plug in………out of the way of the real cooking. I didn’t like it cooking overnight….got too well done but I got up about 2:00 and pulled it from the frig and plugged it in and it was perfect at around 6:00…… And the possibilities are endless. I add Daiya peudo cheese sometimes, or other veggies…. Delicious.
Hi Julie! I just got back from a trip to Greece and there are so many great flavor combos to try like lemon, oregano, dill with wonderfully flavored foods like lamb, eggplant, fava beans, tomatoes, olive oil, cinnamon. I could see you making a great lemon-chicken soup or a mock spinach pie, moussaka or stuffed grape leaves with lamb. Just some thoughts. Love your blog.
“The Flavor Bible” by Karen Page and Andrew Dornenburg is great when in a food rut. Look up one item and it provides a list of spices and other ingredients to create endless flavor profiles! They’ve written several other books that are amazing as well including “What to Drink with What You Eat.” Enjoy!
The answer to my prayers! I am in need of a new breakfast I can make ahead, preferably with eggs because they fill me up, and this fits the bill perfectly. Thanks for sharing!
Hey Juli! I look forward to hearing what restaurant you try in Baker (we live in that neighborhood). We’re heading to Work & Class this evening. If you’ve never been, it’s amazing!
We are trying out Gozo, it’s pretty new but I heard it amazing!! I tried work & class and I thought it was pretty good!
You are constantly putting out great recipes, so no worries if you’re in a rut. I don’t see it as a rut! I feel like I’m in one but it’s probably because I haven’t ventured out of my typical foods lately. When all else fails, sweet potatoes with bacon or sausage and something green is delicious! This looks yummy and I love breakfast bakes.