- 6 Eggs (Pastured & Organic)
- 1 cup Leeks, diced
- 1 cup Fresh Spinach, wilted
- 1 Shallot, diced
- 1 cup Grape Tomatoes, diced
- 2 tsp Light-Tasting Olive Oil
- 1 lb Ground Chicken (Free-Range/Hormone-free)
- 1 tsp Rubbed Sage
- 1 tsp Cayenne Pepper
- 1 tsp Sea Salt
- 1 tsp Cracked Black Pepper
- 1 tsp Paprika
- 1/2 tsp Ground Nutmeg
Directions for Mini Breakfast Casseroles
Preheat oven to 375 degrees.
Scramble eggs and set aside in pourable measuring cup. In a large bowl combine leeks, wilted spinach (directions for wilting below), diced tomatoes and stir together. Spoon mixture into 12-cup non-stick muffin pan. Next, pour scrambled egg mixture over top of veggie mixture being careful to only fill cups half-full to prevent overflow. (I learned the hard way)
Place in oven and bake for 40-45 minutes or until desired stage of egg doneness.
Directions for wilting fresh spinach – In a small non-stick frying pan, add diced shallot and olive oil and turn burner to medium. Add full bag of baby spinach and using tongs, occasionally toss spinach until completely wilted. One 6 oz. bag of spinach yields 1 cup of wilted spinach.
Directions for Chicken Sausage
Preheat oven to 350 degrees.
Combine chicken, sage, cayenne pepper, paprika, salt/pepper, nutmeg in mixing bowl and mix together with your hands. Using a mini non-stick 24-count muffin pan, roll mixture into small meatball size portions and place in muffin tin. Bake for 30 minutes.
I used these two recipes to prepare my first 5 days of breakfast for my #Whole30 program. 1 serving for me was 2 mini casseroles and 4 sausage balls. I topped my mini casseroles with hot sauce for added flavor to eliminate the need of adding extra salt/pepper.