Check out Double Batch Weekend Cooking
by The Fit Fork at Foodie.com
Welcome! If you are stopping by via Taste of Home Feb / March 2015 Issue or my cooking segment on the Home & Family lifestyle show (Hallmark Channel), the Beef Egg and Bake recipe is featured below. I invite you to take a look around my blog, I have lots of other family-friendly recipes and meal solutions that will make your life easier and healthier! In fact, I’ve rounded up a collection of “Double Batch Weekend Cooking” recipes that are ideal for stockpiling during weekend, freezing and thawing out for quick meal on those days when your to-do list just keeps growing.
This is the video link to the cooking segment if you have 7 minutes to spare 🙂
Back to the Beef, Egg and Potato Bake — this down-home, 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 health swaps stop! Added dairy products are reduced in fat and nutrient-rich veggies are incorporated to round out your morning meal.
I originally made this breakfast casserole recipe as a way way to incorporate more protein into breakfast — and ended up demonstrating it all over the state of Texas at the American Heart Associations “Go Red for Women” events last year. I never had a scrap of samples left, so I think it was a hit! When making this at home, you can save precious time my preparing it the night before and baking in the morning. Leftovers may be frozen in single-serve portions and reheated in microwave for the busiest of busy mornings. If you need to eat it while walking out the door, just wrap it in a whole grain tortilla!
This post is sponsored by Foodie.com — however, all commentary and opinions are my own.
- 1 pound lean ground beef (90% lean or leaner)
- 2 teaspoons onion powder
- 1 1/2 teaspoons salt divided
- 1 teaspoon garlic powder
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon dried red pepper flakes
- 1 10-oz package frozen chopped spinach thawed and squeezed dry
- 4 cups frozen shredded hash brown potatoes
- 14 large eggs
- 1 cup fat-free ricotta cheese
- 1/3 cup fat-free milk
- 1/2 teaspoon ground black pepper
- 3/4 cup hredded Colby-Monterey Jack cheese
- 11/3 cups grape tomatoes halved lengthwise
-
Preheat oven to 350°. In a large skillet, cook beef with onion powder, 1/2 teaspoon salt, garlic powder, sage and pepper flakes over medium heat 6-8 minutes or until no longer pink, breaking up beef into 3/4-inch crumbles; drain. Stir in spinach. Remove from heat.
-
Spread potatoes in a greased 13x9-in. baking dish; top with beef mixture.
-
In a large bowl, whisk eggs, ricotta cheese, milk, pepper and remaining salt; pour over top. Sprinkle with cheese. Top with tomatoes.
-
Bake, uncovered, 45-50 minutes or until a knife inserted near the center comes out clean. Let stand 5-10 minutes before serving.