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 thankfully – I LOVE veggies, so that’s not too hard for me!
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!
Some of the health benefits of each of the veggies in this dish are as follows:
- Wide range of vitamins and minerals
- High in fiber
- Aids in healthy bones and tissues
- Reduces risk of cardiovascular disease
- Lowers cholesterol
- Helps regulate blood sugar
- High in Vitamin A
- Aids in blood sugar regulation
- Prevents certain types of cancer
- Lowers the risk of stomach ulcers
- Good for individuals with arthritis
- Great for the eyes
- Helps prevent cancer
- Boosts immune health
- Fights birth defects
- Helps with diabetes
- Fights heart disease
- Promotes healthy bones
- Helps regulate blood pressure
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
- 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
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 30 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 30 minutes, put the broccolini in the oven as well (keep the spaghetti squash and sweet potato in there). Bake all of it for another 10-15 minutes.
2.) After the 10-15 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.
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 absorbed by the body).
4.) When done baking, use a knife or spatula to cut into pieces and scoop onto plates. Season with a bit of sea salt, if desired, and serve.
DELISH! Enjoy! 🙂