Happy Monday! What a beautiful weekend!! We had such a fun, relaxing weekend at home. We got Teddy a soccer net for the backyard and a ton of new balls - I think we're set for summer! Grandma KiKi came and babysat Teddy - letting Tim and me time for a date night. We enjoyed dinner outside on Malo's patio and finished the night at Bubba's with drinks and the best chocolate peanut butter cake I've ever had. We finished our weekend with church, a run downtown and shopping/lunch at the new downtown Hy-Vee. If you haven't been there yet, check it out! It will be the new DSM brunch hotspot with outdoor seating, I'm telling you!
To start off your week, I've got a yummy breakfast egg bake to get your mornings going. A few months ago, I started making egg bakes on Sunday night so we had breakfast taken care of for the rest of the week.
I love when I'm able to start my day off with a healthy breakfast! It makes it easier to stay on track throughout the day.
Breakfast Egg Bake
Spray 9x13" casserole dish with non-stick spray and set aside.
In a large skillet over medium heat, brown the turkey sausage. Spoon the browned sausage evenly into bottom of casserole dish. Set aside.
Spray pan with olive oil spray to same skillet. Sauté the garlic, peppers, and onion until vegetables are tender and caramelized, about 6-7 minutes. Season with salt and pepper. Add the cooked vegetable mixture to the sausage and stir together to distribute mixture evenly. Set aside.
In a medium size bowl, whisk together the eggs, milk, frozen spinach and ¼ cup of the shredded cheese. Pour egg mixture evenly over sausage and vegetable mixture. Sprinkle with remaining ¼ cup of shredded cheese. Cover casserole dish with plastic wrap or foil and refrigerate at least 2 hours or up to 1 day.
When baking casserole: preheat the oven to 375ºF and bake for approximately 45 minutes or until edges start to brown. Allow to cool at least 15 minutes before serving.
Store leftovers in the refrigerator up to 5 days. Reheat individual servings in the microwave as needed.