Holiday Breakfast Casserole

in

This is one of those recipes that requires a minimal amount of prep work and the rest takes care of itself. Filled with nutrient-rich spinach, sweet potatoes, and Brussels sprouts, the finished casserole is fluffy and decadent, perfect for a holiday breakfast. And while it’s delicious served hot straight from the oven, we leave ours out so people can help themselves to seconds and thirds well into the morning.

This recipe yields 8 servings

INGREDIENTS

  • 1 package of bacon
  • 2 sweet potatoes, cut into rounds
  • 3 cups brussels sprouts, quartered
  • 1 cup spinach
  • 20 cherry tomatoes, halved
  • 1 yellow onion
  • 2 garlic cloves, minced
  • 12 eggs
  • 3 tablespoons purified water
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 1 tablespoon coconut oil, divided
  • 1 package of bacon
  • 2 sweet potatoes, cut into rounds
  • 3 cups brussels sprouts, quartered
  • 1 cup spinach
  • 20 cherry tomatoes, halved
  • 1 yellow onion
  • 2 garlic cloves, minced
  • 12 eggs
  • 3 tablespoons purified water
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 1 tablespoon coconut oil, divided

Directions

  1. Preheat the oven to 375 degrees fahrenheit. Toss sweet potatoes and brussel sprouts in coconut oil and sprinkle them with sea salt. Roast in the oven for about 30 minutes or until tender with a fork. 

  2. Chop bacon into bits and cook in a skillet until crispy. Remove from the skillet and set aside, leaving the bacon fat in the skillet. Add onion and garlic to bacon fat and cook until caramelized.

  3. Add spinach to the skillet. Cook until just wilted.

  4. Whisk eggs and water in a bowl.

  5. In a glass baking dish, add a bottom layer of sweet potatoes. Follow with a layer of brussel sprouts, then the onion, garlic, and spinach mixture. Pour egg mixture over top. Top with slices of tomato.

  6. Bake in the oven for 30 minutes.

     

 

Green Bean Casserole

in

Forego the canned soup and store-bought fried onions and make a healthy take on green bean casserole, that most tried-and-true of decadent vegetable side dishes. By making your own soup mixture with coconut milk and gluten-free almond flour and topping with quickly fried shallots, you have an irresistibly creamy and crispy casserole without the harmful additives.

This recipe yields 4-6 servings

INGREDIENTS

  • 12 ounces green beans
  • 2 tablespoons ghee or bacon grease, divided
  • 8 ounces mushrooms
  • ¾ cup chicken stock
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup coconut milk
  • ¼ cup almond flour
  • 2 tablespoons arrowroot powder
  • 1 onion
  • 1 teaspoon garlic
  • 3-4 shallots
  • 12 ounces green beans
  • 2 tablespoons ghee or bacon grease, divided
  • 230 g mushrooms
  • 180 ml chicken stock
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 130 ml coconut milk
  • 32 g almond flour
  • 2 tablespoons arrowroot powder
  • 1 onion
  • 1 teaspoon garlic
  • 3-4 shallots

DIRECTIONS

  1. Bring a pot of water to a rolling boil. Place green beans into the hot water and cook for 4 minutes. 

  2. Immediately transfer green beans to a bowl of ice water to blanch so they stop cooking. Begin to prepare the condensed cream of mushroom soup mixture.

  3. Melt 1 tablespoon ghee or bacon grease in a Dutch oven. On medium-high heat, add mushrooms and cook until they have released their moisture and begin to wilt (approximately 5 minutes).

  4. Add chicken stock, onion powder, salt, pepper and garlic powder to mushrooms and turn heat down to a simmer. 

  5. In a separate bowl, whisk together coconut milk with almond flour and arrowroot powder until it is well incorporated.

  6. Pour milk and flour mixture over mushrooms and stir until it thickens (about 1 minute).

  7. Remove cream of mushroom soup mixture from the Dutch oven and set aside. 

  8. In the same pot, melt the remainder of the ghee or bacon grease.

  9. Add onions and let soften for approximately 5 minutes.

  10. Add garlic and cook for a few minutes to allow the garlic to release its aroma.

  11. Add green beans and cream of mushroom soup mixture to the Dutch oven and stir to incorporate.

  12. Transfer to the oven and bake for 30 minutes at 375 degrees Fahrenheit / 190 degrees Celsius. 

  13. While the green beans are baking, slice shallots into rings and fry them in cooking fat until they are brown and crispy. 

  14. Remove green beans from the oven and top with a layer of crispy shallots.

TIPS

**You can make the condensed mushroom mixture and store a day or two ahead of making and assembling the green bean casserole.

P1130936.jpg