A hearty & healthy breakfast Turkey Spinach Sweet Potato Casserole you can make on the weekend and take to work with you through the week!
Hi Guys! Happy Friday!!!
It took me years to really get how important breakfast was to my body and maintaining my weight loss. I mean I always knew it was important, but I didn’t really understand it until recently. I used to eat two eggs and fruit and call it a day. In some ways, I believe I was “saving” up for dinner. Over time, this approach was a recipe for disaster especially when I began working out in the morning. I became so hungry by lunch time I was devouring my lunch by 11 am, snacking like a queen through the afternoon only to find myself not hungry for dinner. Then the next morning I was starving my way through a 5am workout because I didn’t eat a real meal before bed and there’s just no way I’m ever getting out of bed earlier than 4:30 especially not to eat.
It didn’t take me long to realize I had to eat more bulk for breakfast with a solid balance of carbs, veggies & protein to keep my blood sugar stable through the day. Once I made this one single change, the yo-yo snacking-hungry cycle disappeared and now I’m in better control of my eating. It’s a pretty awesome feeling. At first, I simply began by adding 1-2 servings of vegetables to my morning eggs, usually spinach and broccoli.
Then I’d have a bowl of oatmeal and mix fresh fruit in it with a little nut butter. That was my go-to breakfast for a long time. Now that I’m no longer traveling for work every week, I’ve been able to experiment and change things up. This winter I’ve been getting a little fancy whipping up breakfast casseroles. The cooler weather just makes me crave something warm and soothing. What’s wonderful about a casserole is you can make it ahead of time and have as leftovers all weeks long.
As you guys know, I’m a huge advocate of prepping meals on the weekend and working my way through the leftovers all week long. Working full time and long commutes don’t give me time to cook during the week. By the time I get home from battling traffic, the last thing I want to do in cook. Sometimes I don’t even get a chance to sit down before it’s time for bed and to repeat the whole thing all over again. As I type this, I realize how much appreciation I have for my mother. When I was growing up, she worked full time, ran me all over town for the billion after school activities I was involved in (so true) and always had a full dinner for us every night. There was the one time she tried to feed me dog food, but that’s a story for another day. My dad was gone working during the week so she seriously did it all. I have no idea how people do it with kids.
Even if I didn’t have a long commute, I’m certain meal prepping is something I would do. Actually it’s kind of scary to think what I would eat if I didn’t prep, probably a lot of muffins and nut butters. Some people I know don’t meal prep and are running to the grocery store 2-3 times a week or eating out. Now I love a good market sprint, but that’s just too much work. The risk of not eating healthy is so much higher too when you don’t meal prep because the day can easily slip away from you and suddenly you have nothing for dinner. And let’s be honest. I just love to cook. Meal prepping gives me an excuse to do what I love.
Speaking of love. I’m in love with this new breakfast casserole. The combination of sage, sweet potato and turkey is just perfect. Breakfast casseroles are a must during the winter to keep me warm and this one’s sure not to disappoint. Have a great weekend!
- 2 cups sweet potatoes, peeled & shredded with a cheese grater
- 1 pound lean breakfast turkey sausage
- 2 cups fresh spinach
- 12 large egg whites
- ¼ cup almond milk (or milk or choice)
- ¼ tsp thyme
- ¼ tsp oregano
- ¼ tsp basil
- ¼ tsp red pepper flakes
- pinch of nutmeg
- ¾ tsp sage
- salt & pepper to taste
- 1 tbsp grated parmasean
- Preheat oven to 350 degrees F and prepare a medium baking dish with cooking spray or oil
- Spread shredded sweet potatoes evenly on bottom of dish
- In a large pan saute turkey and spinach over medium heat
- Once turkey is browned and spinach is wilted remove from heat
- In a large bowl crack egg whites, add milk & seasonings then stir well
- Add spinach & turkey to sweet potatoes
- Pour egg mixture over the top and sprinkle with parmesan
- Bake 45 minutes, remove from oven, cut into 6 pieces, serve & enjoy!
Another favorite breakfast casserole
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What’s your go to breakfast lately? Do you prep your breakfasts and meals ahead of time or make them on the fly? What are you making for breakfast this weekend?
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