Quick Eggs + Greens Bake
/Getting your dark leafy greens in can seem overwhelming when you are busy and not a huge salad fan. Ideally, we should be consuming 3-4 cups of dark leafies such as spinach, kale, Swiss chard, arugula each day. Leafy greens are great for diversifying good gut bacteria and contain a compound called sulfoquinovose that feeds good bacteria. The more good bacteria you support, the more they prevent bad bacteria from reproducing and settling in your digestive tract.
In addition, eggs are one of the most nutrient-dense foods you can add to your life. They are a complete protein high in zinc, iron, B vitamins and choline. A true brain and hormone balancing food! The best eggs are those that are pasture-raised but even organic is better than conventional eggs which tend to be filled with added hormones and antibiotics. Yuck!
This quick bake is a great option for a weekend morning or to prep to grab and enjoy on busy weekday mornings. Heck, it’s even a great weekday dinner! And this recipe is high in protein and fiber but low in carbs so it fits your Thrive in Five plate model!
Serves: 12
Ingredients
12 eggs
12 oz. pastured pork sausage
1 tbsp olive oil
10 ounces baby spinach (or 1 large pre-washed clamshell) OR 10 cups of any of your favorite raw dark leafies such as Swiss chard, kale or dandelion greens
12 oz. frozen cauli-rice (or other non-starchy frozen veggie or blend)
2 tbsp fresh chives, minced (or 1 tbsp dried)
1 tbsp fresh thyme, minced (or 1 tsp dried)
1 tsp sea salt
1/4 cup goat cheese (optional)
Instructions
Preheat oven to 350 degrees.
In a large skillet, warm oil and add sausage, breaking apart with a wooden spatula.
When sausage is mostly browned, add chives and thyme. Warm for one minute. Then add spinach and defrosted cauli-rice.
Stir mixture until all ingredients are wilted and sausage is cooked through.
Whisk eggs together in a large bowl.
Add sausage and veggie mixture to a 13X9 baking dish. Top with dollops of goat cheese if desired. Pour eggs over mixture until even.
Bake for 20-25 minutes until firmly set.
Cut and serve right away. Or store tightly in individual containers for 3-4 days in the fridge.
