More eggs, and this time with beef! Last week, I whetted your appetite for the “incredible edible” with an oh-la-la recipe for Spinach & Artichoke Blue Cheese Baked Eggs based on the very Parisian and elegantly yummy recipe for Oeufs en Cocotte. Even though Oeufs en Cocotte isn’t as fancy as it sounds (it literally means “eggs in pots”), I’m going more down-home today with a Beef & Egg ‘Barn-Raiser’ Bake recipe. This dish is hearty and healthy and cooked up in a big ole casserole, so gather all the egg and beef lovers around.
Guaranteed to provide plenty of energy to start the day, this country-inspired breakfast casserole has been lightened for today’s hungry yet health-conscious go-getter. What tastes like sausage is actually super-lean ground beef that has been specially seasoned; but that’s not where the healthy swaps stop! Added dairy products are reduced in fat and nutrient-rich veggies are incorporated to round out your morning meal. Think you’re too busy to eat healthy on busy mornings? Not so if you prepare this casserole the night before. Save precious time by popping the uncooked casserole in the oven come morning and, after enjoying your healthy meal, portion out leftovers to last the entire week!
I’ll be taking this egg and beef recipe on a tour around Texas as I tout the benefits of eating protein for breakfast at several American Heart Association “Go Red for Women” events. If you are in San Antonio, Ft. Worth or Amarillo in early February, leave me a comment and I’ll give you the details on how to attend. But, the point is – eating a higher-protein breakfast (25 – 30 grams depending on your size) will satiate your hunger and help curb snacking on unhealthy foods later in the day. This strategy helps maintain a healthy weight which ultimately reduces many risk factors associated with heart disease.
{Healthy & Hearty} Beef & Egg ‘Barn-Raiser’ Bake Recipe
For country beef sausage crumbles:
- 1 lb. ground beef (96% lean)
- ½ teaspoon rubbed sage
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon crushed red pepper
Remaining ingredients:
- 1 (10-oz) package frozen chopped spinach, thawed and squeezed dry
- 14 large eggs, lightly beaten
- 1/3 cup fat-free milk
- 1 cup fat-free ricotta cheese
- 1 ½ cup shredded, reduced-fat Colby Jack cheese, divided
- 1 teaspoon pepper
- ½ teaspoon salt
- 1 (16-oz) package frozen shredded hash browns
- 24 grape tomatoes, halved lengthwise
- For country beef sausage crumbles, combine ground beef and seasonings in large bowl; mix lightly but thoroughly.
- Heat large nonstick skillet over medium heat until hot. Add beef mixture; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Set aside.
- Lightly beat eggs in large bowl. Whisk in milk, ricotta cheese, 3/4 cup of Colby Jack cheese, salt and pepper.
- Spray 4-quart rectangle casserole with baking spray. Spread frozen shredded hash browns to cover the bottom of dish. Top evenly with beef-spinach mixture; pour egg mixture over top. Sprinkle with remaining 3/4 cup of Colby Jack cheese and arrange grape tomatoes (cut side up) in an 8 x 6 grid for the final layer.
- Cover with foil and bake at 350 F degree oven for 40 minutes; uncover and bake for an additional 15- 20 minutes or until eggs are set. Remove from oven and let stand for 10 minutes before serving.
Serves 12.
