To celebrate my 10,000 page view mile marker, I thought it would be kind to share this lovely little breakfast recipe. Just an extra little treat:) Plus, it is kind of a pretty picture is it not?
Crumbled breakfast chicken sausage is mixed with roasted sweet potatoes, mushrooms, and spinach then topped with an egg. I divided mine into glass jars to take for breakfast throughout the week. If I need to reheat food, I typically like to use glass dishes so I don't have to freak out about all the BPA and chemicals. 12 Mason jars will run you about $12. About the same as the cheap plastic wear. Jars are also great because you don't have to worry about leakage. It is breakfast perfection in a jar.
Autumn Vegetable Hash
2 large sweet potatoes, cut into cubes
1 8 oz. box sliced mushrooms
2 cups baby spinach, chopped
1/2 lb. breakfast style chicken sausage (I used Isernio's)
4 large eggs
Salt & pepper to taste
Preheat your oven to 350 degrees. Spray a large baking dish with non-stick cooking spray. Add the sweet potatoes and mushrooms to the dish. Sprinkle with salt and pepper. Place in the oven and bake for 20-30 minutes or until the veggies begin to brown.
Meanwhile, heat a skillet over medium-low heat. Add the chicken sausage and stir to loosen the meat. Cook, stirring often for 8-10 minutes or until the sausage is browned and cooked through. Remove the veggies from the oven. Add the chicken sausage and spinach. Toss until everything is combined. Bake for another 5-10 minutes or until the spinach begins to wilt.
While the veggies are finishing in the oven, spray a muffin tin with non-stick cooking spray. Crack and add the eggs to the tin to individually cook each egg. Place in the oven for 5-10 minutes while the veggies are finishing. To serve, scoop the veggies into a bowl and top with an egg.
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