Spaghetti Squash and Sweet Potato Breakfast Casserole

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Another breakfast win!!!  Veggie-packed, full of flavor, and super satisfying, this breakfast casserole makes my tastebuds, belly, and body happy!

Getting enough veggies in your diet is not easy!  Especially since today, pollution, toxic chemicals, and heavy metals have drastically depleted the mineral content of the soil, so really we need WAY MORE than the recommended 1.5-2 cups of veggies per day.  I always aim for 8-10 cups of veggies each day – I know that sounds like a lot but it really is necessary for optimal health!

The good news is that this breakfast casserole can easily provide 2-3 cups of veggies, which allows you to start your day by putting you well on your way to getting in loads of veggies (and loads of nutrition)!  It’s got spaghetti squash, sweet potato, and broccolini – these guys make the BEST combination for flavor, in my humble opinion.  Topped with some soft cooked eggs, this really is the complete package in terms of a healthy breakfast!

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Okay, now that we see all that this dish has to offer, let’s get to the recipe!

SPAGHETTI SQUASH AND SWEET POTATO BREAKFAST CASSEROLE

Ingredients:

  • 6 eggs
  • 1 medium/large spaghetti squash, cut in half and seeded
  • 1 large sweet potato peeled and cubed
  • 1 large bunch broccolini, chopped into florets
  • garlic granules, to taste
  • 2 oz. soft goat cheese
  • olive oil
  • sea salt, to taste

Directions:

1.) Preheat the oven 400 degrees.  Line two baking sheets with paper.  Spray the spaghetti squash with a bit of olive oil, and sprinkle with garlic granules.  Place on the prepared baking sheet. Toss the sweet potato with a bit of olive oil and garlic granules.  Place next to the spaghetti squash on the baking sheet.  Place the baking sheet in the oven for 25 minutes. Toss the broccolini with a bit of olive oil and garlic granules.  Place on the other prepared baking sheet.  When the spaghetti squash and sweet potato have baked for 25 minutes, put the broccolini in the oven as well.  Bake all of it for another 10 minutes.

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2.) After the 10 minutes is up, take all of the veggies out of the oven and let sit for about 5 minutes.  When the spaghetti squash has cooled enough to handle, use a fork to scrape the insides out into “spaghetti noodles”.  Place the spaghetti noodles, sweet potato, broccolini, and goat cheese in a bowl, and stir to combine thoroughly.  Transfer to a 8×11 baking dish.  Spread out evenly, and make six indents.  Crack the 6 eggs into the indents.

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3.) Place the baking dish back in the oven and bake at 400 degrees for 20-25 minutes, until your eggs have reached your desired consistency (longer = harder yolk, shorter = softer yolk – side note…softer yolk = easier digestion and more nutrients).

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4.) Use a knife or spatula to cut into pieces and scoop onto plates.  Season with a bit of sea salt, if desired, and serve.

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DELISH!  Enjoy! 🙂

Eggs in a Veggie Nest

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Oh my goodness!!!  I made this breakfast for Easter morning (eggs in a nest – see what I did there?), and it turned out SO yummy!  I was thrilled, because it is so so healthy!  I love theme breakfasts that are good for you – they feel like a treat because they’re special, but you’re not filling yourself with garbage in order to have a treat!  Perfect!

So, let’s talk health benefits!  This thing is FULL of a great variety of veggies!  We’re talking arugula, rutabaga, onions, garlic, shallots, AND leeks!  So much goodness!

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Told you it was good for you!  What a great way to start your day! 🙂

Of course the eggs give you a great punch of protein making it a complete breakfast…seriously, I may just start having this every morning…forget about just on Easter!

EGGS IN A VEGGIE NEST

Ingredients – this can make 2 nests with one egg each or a large nest with two eggs

  • 2 eggs
  • 3/4 Tbsp. coconut oil
  • 1/2 red onion, chopped
  • 1 shallot, chopped
  • 1 large clove of garlic, minced
  • 1 leek (white part only), chopped
  • 2-3 cups of arugula, chopped
  • 1 medium rutabaga, shredded
  • sea salt and pepper for seasoning
  • Optional topping – greek yogurt, pinch of garlic granules, pinch of dried basil, sea salt, apple cider vinegar

Directions:

1.) Preheat the oven to 360 degrees.  Heat the coconut oil over medium heat.  Add the onion, shallot, leek, and garlic.  Cook for about 3 minutes.  Add the rutabaga and cook for an additional 5-7 minutes.  Add the arugula and cook until wilted (about 1-2 minutes).

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2.) Transfer the veggie mixture to a baking dish, and form a nest.  Fill the hole in the nest with the eggs, and bake in the oven at 360 degrees for 20-23 minutes until the yolks are to your desired consistency (runnier yolk = shorter time, firmer yolk = longer time).

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3.) While the nests are baking, make your yogurt topping if you’re using it.  In a bowl, stir together some plain greek yogurt, a bit of garlic granules and dried basil, some sea salt, and some apple cider vinegar.

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4.) When the nests are done in the oven, take out, transfer to plates, season with sea salt and pepper, and top with a dollop of yogurt topping.

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Ta-da!  Enjoy! 🙂