Post-Thanksgiving Breakfast Reset
Hi friends!!! I hope everyone had a wonderful Thanksgiving break. I know mine was because it was filled with….
food…booze…food…..food…wine…more food….mooooore fooooood!!!!!
My husband and I went to Cincinnati to be with his family for Thanksgiving. It’s quite a drive (though well worth it) and after around 9 hours in the car (woof, holiday traffic), cooking healthy food is usually the last thing on my mind. However, the second we got home I made myself go to the grocery store to stock up on some healthy foods for the week. I bought tons of veggies, fish, and chicken. I know I’m not the only one around here feeling a little roly poly, but that doesn’t mean we can’t get right back on track! I’m a little late to the game to be in your weekly meal prep plans, but maybe you plan by the day, or you could add me to the rotation next week.
I started by roasting this beautiful pan of veggies (butternut squash, sweet potatoes, mushrooms, onions, brussels sprouts – set oven to 375, toss with olive oil, salt, pepper, garlic powder and roast for about an hour).
I knew this would last me through the week and could be re-purposed into several different meals/recipes. One of those being this DELICIOUS veggie breakfast casserole. It really is a great, healthy way to start of your day after a few too many days of not thinking at all about what you are putting into your body. I’ll probably make it again when I’m not in a cleansing mood and will load that baby up with lots of cheese. So feel free to go that route right off the bat.
Sausage and Vegetable Breakfast Casserole
1/3 lb breakfast sausage (try to find a squeaky clean one with no additives and very little sugar)
1.5 cups roasted veggies (recipe above)
7 eggs (most of those eggs were farm fresh from a sweet friend who delivered from Mississippi!)
Salt, pepper, all purpose seasoning to taste
Preheat oven to 350 degrees. Brown breakfast sausage. Drain and put into pan sprayed with olive oil (or pam, or butter, or whatever you have so it doesn’t stick). Dump roasted veggies on top. Beat eggs and pour over veggies and sausage. Sprinkle seasoning to taste and mix together. Cook for 30-45 minutes. I set my timer for 20 and went up in increments of 5-10. Basically you want to make sure the eggs aren’t too jiggly in the middle (that’s a technical term). Enjoy all week!