Casseroles

Overnight Sweet Potato, Spinach, and Bacon Breakfast Casserole

17

Potato originates in South America, where Peruvian Inca Indians started to cultivate it around 8,000 B.C. to 5,000 B.C. Later, following the discovery of the modern day America by Christopher Columbus, the Spanish and Portuguese galleons brought the potato over to the Old World. Conquistadors named these white root tubers the batata or patata. Europeans then re-introduced the potato back into the northern part of America in the late 1600s, but surprisingly it only became a popular crop by the middle of the following century due to Scotch-Irish immigrants settling in New England.

Now, the potato is the world's fourth largest food crop, following rice, wheat and maize. It's boiled, fried, steamed, sautéed, used in pancakes, soups and savoury puddings. Due to this versatility, potatoes are consumed more than any other vegetable in the world.

What could be a better start to the day than some healthy homemade deliciousness? So, we strongly recommend you to try our Overnight Sweet Potato, Spinach, and Bacon Casserole recipe to provide a quick energy-boosting breakfast option. The potato is a carbohydrate-rich and low-fat veggie providing you with a high amount of readily digestible energy. The protein in potato is relatively low, however the firm potato tubers are particularly rich in vitamin C, B-vitamins and potassium. But the real vitamin leader in our recipe is spinach being exceptionally high in vitamins A, K and folic acid. Even more, the recent advances in medical nutrition has proved its role as a functional food, meaning the phytochemicals in its content exhibit anti-cancer, weight loss and hypoglycaemic activities.

Our savoury potato casserole is guaranteed to apeel to your healthy breakfast wants.

8
500 g. sweet potato
7 g. frozen spinach, chopped
75 g. shallots, minced
150 g. lean bacon, chopped
60 ml. coconut milk
6 medium-sized eggs
15 g. nutritional yeast
1 tsp. paprika
30 ml. olive oil
  1. Boil the sweet potatoes until tender enough to grate. This would take 10-15 minutes depending on the size.
  2. When the sweet potatoes are cool enough to handle, peel and grate with a coarse...
    See the full directions on my site
Nutritions

Calories
176

Sodium
201mg
8% DV

Fat
12g
19% DV

Protein
8g
16% DV

Carbs
7g
2% DV

Fiber
2g
10% DV

Crispy Zucchini Bites

236

Lately, we´ve been making a ton of potato recipes here Spain on a fork. Today, we´re going to change things up. I present to you Crispy Zucchini Bites. These Zucchini bites are loaded with flavors, easy to make and done in just 20 minutes.

4
  1. Cut one zucchini into rounds that are between a 1/4 inch (.635 cm) to 1/8 of an inch (.3175 cm) thick, place them all in a single layer and season them with sea salt & black pepper
  2. Add...
    See the full directions on my site

Homemade Multigrain Bread

159

The combination of all-purpose flour and whole wheat flour make for a soft, delicious multigrain bread perfect for sandwiches. Once you start making your own bread at home, you may never go to the grocery store bread aisle again. This is a delicious sandwich bread that the whole family will enjoy. Soft like white bread, but with the added benefits of whole wheat flour. Allow your baked loaves to cool before slicing. You can store the extra loaf tightly wrapped in the refrigerator for up to a week, or in the freezer for up to 2 months.

2 cups milk
1 cup old fashioned oats
2/3 cup brown sugar
5 tablespoons butter
2 teaspoons salt
2 tablespoons active dry yeast
2 eggs
1/2 cup wheat germ
3 cups whole wheat flour
3 cups all purpose flour
extra butter
1 tablespoons oats
20
  • Heat milk in microwave until just boiling. Pour into free standing mixer bowl (or into large bowl to mix and knead by hand).

Nutritions

Calories
242

Sodium
255mg
10% DV

Fat
4g
7% DV

Protein
8g
16% DV

Carbs
43g
14% DV

Fiber
4g
18% DV
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