Sunday, September 23, 2012

Autumn Breakfast Casserole

Fall is in the air, don't you just love it? I do! In fact, if you read my last post I even talked about how nice it's been outside. Not surprisingly, it's hot as hell again but I'm used to it and it makes me appreciate those nice days even more. Fall is inspiring. Everything changes, colors, the trees, the plants, even the sky changes. There are so many different textures hay, pumpkins, dried vines, gourds, the smell of fall is hearty and spicy rich with cinnamon and herbs. It is visually and mentally stimulating and brings out my desire to cook even more, does it make you want to cook too?

Recently, I asked if anyone had any requests via Facebook and Carrie Pugh said she needed something different to make for breakfast. What a perfect suggestion for this time of the year! This casserole has a few components but it is worth it because it's pleasing to the taste buds AND this lasted us the entire work week so we weren't rushed to cook breakfast after our morning WOD, which we usually have to do. I hope Carrie and everyone else likes it!




Autumn Breakfast Casserole
1 acorn squash
3 Tbs.coconut oil, melted
2 Tbs. flax seed meal
1 1/2 cup coconut milk (canned)
1-2 Tbs. cinnamon + 1/8 tsp.
1 1/2 lbs. ground turkey sausage
1/2 Tbs. sage
1 green bell pepper diced
1 yellow onion diced
2 cups spinach
two pinches nutmeg
6 pieces bacon
Maple syrup


Preheat oven to 375. Place acorn squash on a cookie sheet and stab (with a knife) all over the squash , puncturing just as you would for baking a potato. Bake for about 45mins. or until it is soft all the way through. Remove from oven and let cool.

Meanwhile, dice pepper and onion and heat skillet, place veggies along with the sausage and sage in the skillet and just before sausage is browned and the veggies have softened, mix spinach in and as it wilts, throw in nutmeg and the 1/8 tsp of cinnamon. Once meat, onion, pepper and spinach is cooked let cool.

The squash should be cooled now, so cut it in half and scoop out the seeds, then spoon out the insides and place in a large mixing bowl. Next, add coconut oil, flax seed, coconut milk and remaining cinnamon and using your hand or an immersion mixer, mix everything together until you have a creamy, almost whipped, texture.  Then spoon the mixture in a casserole dish, spreading evenly, then pile on the meat and veggies, last but not least top with the BACON and drizzle with maple syrup. Bake for about 35 mins or until bacon has reached the desired done-ness (you like that word?).

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3 comments:

  1. Best breakfast combo ever. The picture doesn't do it justice, and it smells EPIC.

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  2. WHY am I just now seeing this? Holy mess, this is so getting made in the AM. Thanks!!!!

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    Replies
    1. I don't know, I made it for you after all!

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