Seriously guys, breakfast is the most important meal of the day
We say it all the time, but it’s true. Eating breakfast sets the tone for your day. It helps kick start your metabolism and energizes you for all you have to accomplished before it’s time to hit the hay again.
What’s the most important ingredient of a healthy rev-me-up breakfast? Protein. It’ll keep you fuller, longer and give you the energy you need to jump start your day. Eggs are a great source of protein – and they’re delicious. To get the most out of your breakfast, try adding a superfood into the mix. Superfoods are low in calories, high in nutrients and jam-packed with antioxidants. Spinach is a fave of ours and it goes great with eggs.
Need some breakfast inspiration? We might be the “Supporting Dreams” company but we’ve got you covered for breakfast too. Scroll down for a yummy breakfast casserole recipe that’s an easy Sunday night prep and grab and go for the rest of your week.
Breakfast Casserole with Spinach, Leeks & 2 Types of Cheese
(Makes 4 large or 6 small servings)
- 1 leek, white and light green part only (or use green onion or red onion if you don’t want to buy leeks)
- 2 tsp. olive oil
- 5-6 oz. baby spinach leaves, washed and dried if needed
- 10 eggs, lightly beaten
- 1-2 tsp. all-purpose seasoning
- salt and fresh ground black pepper to taste
- 1/2 cup low-fat cottage cheese, rinsed with cold water and drained well
- 3 oz. soft goat cheese, crumbled (you can also substitute low-fat cream cheese, Feta, or more cottage cheese for the goat cheese)
- Cut a 3 oz. piece from a log of goat cheese and put in the freezer to chill while you prep other ingredients. Preheat oven to 375F/190C.
- Measure 1/2 cup low-fat cottage cheese, put in a fine strainer, and rinse with cold water.
- Cut off the root end and dark green part of the leek, then cut into fourths lengthwise and slice into thin pieces.
- Heat olive oil in a frying pan with tall sides, then add leeks and sauté 3-4 minutes. Then add the spinach leaves and sauté 3-4 minutes more. While vegetables are cooking, lightly beat the eggs with all-purpose seasoning, salt and pepper. Remove the goat cheese from the freezer and crumble it as finely as you can.
- Spray an 8″ x 8″ casserole dish with nonstick spray. Spread spinach/leek mixture in the bottom of the dish, then layer on cottage cheese and goat cheese. Pour egg mixture over, then use a fork to gently stir so the veggies and cheese are evenly distributed in the eggs.
- Bake 20-25 minutes, or until eggs are set and lightly browned. The casserole will puff up slightly as it bakes, but will settle down when it cools for a few minutes.
- Cut into pieces and serve hot. Add a dollop of low-fat sour cream.
Recipe via KalynsKitchen.com