Happy Tuesday, friends! I hope everyone had a wonderful Labor Day weekend! Although we didn’t have any parties or get-togethers, I had one of the best weekends I’ve had in a while, full of fun with friends, good food (as always), and Christmas movies! Yes, you read that right. I watched Christmas movies during Labor Day weekend. Four Christmas movies to be exact.
I don’t know about you, but Christmas movies always seem to put me in the best mood because Christmas time is just the best time ever if you ask me. Ya, I suppose it is a little strange to watch Christmas movies in August/September, but is it strange to want to watch something that makes me happy? Absolutely not! And did I ever claim to be normal? Definitely not!
And apparently I’m not the only one who thinks Christmas movies for Labor Day weekend is a good idea. MTV was showing Elf on Sunday and ABC Family played Home Alone 2 on Monday. So maybe I’m not weird and this is totally a thing! Or maybe not. But either way I don’t care because I love me some Christmas movies. Geez how many times can I say Christmas movies in one post…
Watching these movies over the weekend got me thinking about Christmas. I mean, how could they not, right? And then I started thinking about food for Christmas. I mean, I am a food blogger, am I not? And I realized this breakfast casserole I made a week or so ago would make the PERFECT breakfast for Christmas morning! It takes a little bit of prep work, but you could do that the night before and just pop it in the oven in the morning and let it cook while you open presents. Is anyone else getting seriously excited for Christmas right now? Okay, that’s just me? Cool.
Of course, you don’t have to wait until Christmas morning to make this. I made this on a Sunday morning and then ate it for breakfast all week. It’s always nice to not have to worry about breakfast when you’ve got to be at work (or get the kids to school, or whatever else you may do) bright and early!
This recipe is full of delicious fall flavors and lots of nutrition! If you’d like, you could replace the plain ground meat and spices with your favorite breakfast sausage to save yourself a step, but trust me, the flavor combo in this is amazing!
- 1 medium spaghetti squash
- 2 lbs ground chicken, turkey, or pork
- 1 medium sweet onion, chopped
- 1½ tbs sea salt
- 1 tbs dried sage
- 1 tbs dried thyme
- 1 tbs dried rosemary
- ½ tsp nutmeg
- 2 tsp dried parsley
- 1 tsp paprika
- ¼ tsp cayenne
- 1 tsp black pepper
- 10 eggs
- ½ cup coconut milk
- Preheat over to 375 degrees
- Grease a 9x13 pan with coconut oil
- Cut spaghetti squash in half lengthwise and scrape out the seeds
- Place squash cut side down on baking sheet and bake for 40 -45 minutes until easily pierced with a fork
- Meanwhile, add ground turkey and onion to a large skillet over medium heat and cook until meat is browned
- Add seasonings and mix to combine
- Add eggs and coconut milk to a mixing bowl and whisk until combined
- When spaghetti squash is finished cooking, reduce oven temperature to 350 degrees
- Let squash cool and then scrape the insides out with a large fork into greased baking dish
- Spread the meat mixture on top of squash in pan
- Pour the egg mixture evenly on top of meat and squash
- Mix slightly to ensure the egg mixture is spread throughout the pan
- Bake for 50-60 minutes until slightly browned and the casserole bounces back when pressed on
Edited to add: I made this recipe using sweet potatoes instead of spaghetti squash and that works wonderfully as well. Just grab 1 large or 2 small sweet potatoes and shred them (I used the shredder attachment on my food processor) and add them to the baking dish like you would the spaghetti squash. No need to precook the sweet potatoes!
I’m going to get back to watching Home Alone 2 now… because Christmas. But let me know if you try this! What’s your favorite make ahead breakfast or your breakfast of choice for Christmas morning?
In vibrant health,