Two and a half years ago a friend hurried to my side to support as we had just welcomed the tornado of foster kids into our world.
She showed up with blankets, a baby swing, a toddler activity table, diapers and this yummy recipe…
Without even being asked, she jumped right in and took on half of the cooking and cleaning duty as we struggling to find our footing among the chaos.
She drank wine and helped me inventory the trash bags full of the random stuff they arrived with.
And laid on the floor in exhaustion wondering, alongside me, how in the world this was all going to work.
Two and a half years later this remains one of my very favorites.
With a few modifications to simplify a bit and fit our preferences, I make this recipe often.
I also tuck at least half of it, individually portioned, in the freezer. Sometimes I make a whole casserole specifically for individually portioned freezer breakfast option.
It’s loaded with veggies – to include one of the finest super foods – and ridiculously delicious.
And, as always, this one is celiac safe PLUS it’s dairy free, too!
Southwest Breakfast Casserole
- food processor with shredding blade
- 1 lb hot breakfast sausage
- 2 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1 med sweet potato peeled and shredded in food processor (hand grater can be used also – just a little more elbow grease to make it happen)
- 1 tbsp garlic minced
- 2 cups spinach roughly chopped
- 1 can chopped green chiles
- 12 eggs whisked
- Brown sausage until cooked through
- Add cumin, chili powder and stir
- Add shredded sweet potato, garlic and salt, stir together and cook for 5 minutes
- Add spinach and cook until spinach begins to wilt, then stir in can of green chiles
- Pour mixture into greased 9×12 casserole dish and spread evenly
- Pour eggs over top, ensuring they are evenly distributed
- Bake at 375 for 30'ish minutes, until eggs are firmly set