Sick of salad? This egg bake is LOADED with veggies and roasted potatoes for a healthy breakfast, or lunch. Perfect to feed a crowd on a holiday morning!
Every year on Thanksgiving and Christmas I try to make a healthy, yet holiday worthy tasty, breakfast bake for the morning. On these indulgent days, I try to help myself and my family get in some veggies and protein in the morning because lord knows the rest of the day is a crap shoot. So at least I know there is one “on track” meal amidst all the holiday sugar.
This casserole is a variation of what I usually make. The best part is this can be prepped up to three days ahead of time. Yep, THREE days!
If I were making this ahead of time, I would complete recipe instructions steps 1-5, as you see in the collage above. Then I would cover the casserole dish with saran wrap or a lid and store in the fridge overnight (or up to three days.) Once you are ready to bake all you would have to do is whisk the eggs and pour it over the casserole dish.
Three days would be the max though because you are kind of at the mercy of the defrosted spinach and precooked chicken. If you do plan to store it that long, make sure it’s airtight and in the back of the fridge where it’s as cold as possible.
You may even want to wait on defrosting the spinach and add that in right before you do the eggs. Just my suggestions, up to you sweetie!
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Loaded Veggie Potato Egg Bake
Sick of salad? This egg bake is LOADED with veggies and roasted potatoes for a healthy breakfast, or lunch. Perfect to feed a crowd on a holiday morning or any time!
- .75 lb baby potatoes new or red
- 1.5 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt little less than 1/2 tsp
- 1/4 teaspoon pepper
- 1 cup broccoli florets
- 2 tbsp avocado oil divided
- 8 ounces frozen chopped spinach defrosted, squeezed of excess liquid
- 1 bell pepper chopped
- 1 roma tomato seeds removed then chopped
- 12 eggs
- 1 lb breakfast sausage chicken or pork
- 1/2 yellow onion chopped
- cooking spray
Preheat oven to 400F, grease a 9 x 13 casserole dish. Line a sheet pan with foil and grease the foil.
Chop potatoes, then toss with 1/2 teaspoon garlic, 1/8 teaspoon salt, 1/8 teaspoon pepper.
Add potatoes to half of the sheet pan and roast in the oven for 10 minutes. When the 10 minutes is up, add the broccoli, spray with cooking spray and sprinkle with salt. Roast for an additional 10 minutes, remove from oven and turn it down to 375F.
While potatoes and broccoli are cooking, cook the breakfast sausage. Add chopped onion to large nonstick skillet with 1 tbsp avocado oil, saute until translucent, about 1-2 minutes. Add ground breakfast sausage and cook it all the way through.
When the potatoes and broccoli are done, spread them evenly on the bottom of the casserole. Next add peppers, tomatoes, and spinach. Then add the breakfast chicken sausage.
Whisk 12 eggs together with 1 tsp garlic powder, 1 tsp onion powder, 1/4tsp salt, and 1/8 tsp black pepper. Pour whisked eggs over the casserole.
Gently move veggies in egg mixture to make sure everything is fully coated. Bake for 45-55 minutes, or until eggs are set. Let cool 10 minutes before serving!
Sick of salad? This egg bake is LOADED with veggies and roasted potatoes for a healthy breakfast, or lunch. Perfect to feed a crowd on a holiday morning! Click To Tweet
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