Happy Sunday from dreary and cold Virginia Beach! Blah!
Sunday’s around here in the winter consist of CCD (Sunday school), catch up from the week before, planning the week ahead, at home family time (like random board games and …my kids driving me crazy) and meal prep. During the holidays, we totally fell out of the meal prep game and all it’s glory. The meal prep process sucks. The figuring out what to prep, the chopping, the cutting, the cooking..I loathe it. And I love cooking. But a whole morning of it is so tedious. But…. when it’s all done, it’s easy breezy for a week. And with a schedule like our family’s, we need the most easy and convenient to stay on track for the week.
My mornings are hectic as most others. Rushing around to get us all ready, typically after oversleeping. Who are those people who have time to cook healthy breakfasts each morning? Can they come live with me? Or at least come see me between 7 & 8 each morning? I’m one of those people who have to eat breakfast each morning or I am nauseous and get more tired at the gym and throughout the day. And my body is so like clockwork, my stomach is usually growling by 7:30AM. FEED ME!
Sharing with you today a super easy breakfast meal you can prep on a Sunday and have it for the week. Bonus points my kids will eat this too, so breakfast before school is done and I don’t feel like I’m shoving a toaster strudel or sugar coated cereal in front of them everyday. Because let’s be real, most days I am.
This Veggie & Sausage Egg Bake is SO GOOD! Try it!
First I spray a 13×9 casserole dish with cooking spray and preheat the oven at 350. I take any vegetables I want (spinach, broccoli, kale, asparagus, zucchini, onion, peppers..you get the idea) and chop pretty small. For this particular one I used zucchini, onion and yellow pepper because it’s what I had on hand.
I heat a pan over medium-high heat and coat it with a fat of sorts. I prefer to use Ghee since I try and stick to a Whole 30/Paleo plan. Try. Key word. You can find this particular kind at Trader Joe’s.
I sauté the veggies until tender. Maybe 5-8 minutes.
I add sliced chicken sausage. I prefer Aidells’s because there is no added sugar and it’s Whole 30/Paleo approved. I only use two of the links in the package and save the rest for next time, just depends on how much sausage you want!
I’ll let this cook for a couple more minutes (the sausage will mostly cook in the oven).
In the meantime I take between 10-12 eggs (today I used 10) and add them to a big bowl and beat them. Then I add the veggie/sausage mixture to the bowl and mix it all together. Pour into the prepared casserole pan.
Bake for 30 mins. Let cool completely before storing in the refrigerator for the week. Pop a piece in the microwave for 2 mins in the mornings and enjoy an easy breezy, healthy breakfast! Bon Appetit!
