Fall Breakfast Casserole (serves 4-6)
Try this Fall Breakfast Casserole recipe, or contribute your own.
Try this Fall Breakfast Casserole recipe, or contribute your own.
- 1/2 tsp ground sage
- 1/4 c maple syrup
- 3/4 tsp ground ginger
- 1 lb pastured ground pork
- 3 cups cooked spaghetti squash (about half of a large squ
- 1/4 c coconut milk
- 5 large garlic cloves
- 1/ tsp salt
- 1 small white sweet potato (or regular sweet potato and i shredded
- 1/2 to 1 cup cranberries (these can be omit if you don but i like the burst of sour in my bites)
- cooking oil to coat baking dish
- Carbohydrate 21.073321983864 g
- Cholesterol 0 mg
- Fat 12.2565453137072 g
- Fiber 0.561667756626372 g
- Protein 2.25840026108041 g
- Saturated Fat 10.7461702980608 g
- Serving Size 1 1 (547g)
- Sodium 12.1327153264361 mg
- Sugar 20.5116542272376 g
- Trans Fat 0.763342457256368 g
- Calories 191 calories
Step-by-step
- Preheat oven to 375 degrees.
- If your spaghetti squash isn’t cooked, you can: Cut in half and scoop out the seeds. Pour 1 cup of water in the Instant Pot and place the trivet inside. Place the squash inside-down on the trivet (tilted is ok too) for MANUAL 8 min, QR. Get a microwave-safe dish. Pour in about a half inch of water. Cut the squash in half and scoop out the seeds. Place cut-side-down into the microwavable dish and microwave for about 14 minutes. Oven, I know there are instructions out there but they take significantly longer than the above methods.
- Mix together all of the ingredients; you can leave a couple of cranberries to place on top if you wish. I mix with my hands because it’s more efficient.
- Coat your baking dish with cooking oil of your choice. I usually use a square glass one and coat with some avocado oil.
- Put the well-blended mixture into the glass baking dish and distribute it evenly. Top with a few more cranberries, if desired.
- Bake for about 45 minutes, until the temperature reaches at least 170 degrees to ensure the pork is cooked through all the way.
A Busy Mom's Guide to a Delicious and Easy Fall Breakfast Casserole
Mornings can be hectic, especially when you're juggling work, kids, and everything else life throws your way. Finding time to prepare a nutritious and satisfying breakfast can feel like an impossible task. But what if I told you there's a solution that's both delicious and incredibly simple? Enter the Fall Breakfast Casserole – a make-ahead marvel that will save you precious time and energy during the week.
This recipe isn't just a quick fix; it's a celebration of fall flavors. The sweet and savory combination of spaghetti squash, ground pork, cranberries, and warming spices creates a breakfast that's both comforting and exciting. Imagine waking up to the aroma of this casserole baking in the oven – a perfect start to any busy day. The best part? You can prepare most of it the night before, saving you valuable minutes in the morning.
Why this recipe works for busy moms (and everyone else!):
- Make-ahead magic: Assemble the casserole the night before and pop it in the oven in the morning. No more rushed breakfast preparations!
- One-pan wonder: Minimal cleanup – a lifesaver when you're short on time.
- Versatile ingredients: Easily adapt the recipe to your liking. Don't have cranberries? No problem! Substitute with raisins or chopped apples.
- Nutritious and satisfying: Packed with protein and healthy carbohydrates, this casserole will keep you feeling full and energized throughout the morning.
- Crowd-pleaser: This casserole is a hit with kids and adults alike. It's a perfect dish for weekend brunches or a quick weeknight meal.
I’ve always believed in the power of simple recipes that don’t compromise on flavor or nutrition. This casserole perfectly embodies that philosophy. It's a testament to the fact that delicious and healthy breakfasts don't have to be complicated or time-consuming. The combination of sweet and savory elements—the subtle sweetness of the maple syrup and coconut milk balanced against the savory ground pork and earthy spices—is truly delightful. The cranberries add a delightful burst of tartness that cuts through the richness of the dish, making each bite a symphony of flavors.
This casserole is more than just a breakfast; it's a symbol of efficiency and deliciousness. It's a reminder that even amid the chaos of daily life, we can still find time to savor a truly special meal. So, whether you're a busy mom like myself, or simply someone who appreciates a quick and easy yet flavorful breakfast, I urge you to try this Fall Breakfast Casserole. You won’t be disappointed. I often double the recipe and freeze half of it for a future breakfast, which is another time-saving tip. Enjoy!
Tips and variations:
- For a spicier kick, add a pinch of red pepper flakes.
- Substitute the ground pork with sausage or chicken for a different flavor profile.
- Add some chopped nuts for extra crunch.
- Use different types of squash, such as butternut or acorn squash.
- Serve with a side of fresh fruit or yogurt for a complete breakfast.
This Fall Breakfast Casserole is my go-to recipe when I need a quick and easy yet satisfying breakfast. It's perfect for busy mornings, weekend brunches, or any time you want a warm, comforting, and flavorful meal. Give it a try, and I'm confident it will become a staple in your kitchen, too.
