Caramelized Onion, Apple, and Sweet Potato Overnight Breakfast Bake
Mary Ellen Phipps, RDN
What’s for brunch? Prep this Caramelized Onion, Apple, and Sweet Potato Overnight Breakfast Bake the night before and just pop in the oven the next morning for a crowd-pleasing dish that frees up your morning.
This recipe was developed for the Egg Nutrition Center by Mary Ellen Phipps, RDN.
|2 Tbsp||olive oil|
|1/2 medium||yellow onion, chopped|
|2 small||gala apples, diced|
|16 oz.||raw breakfast sausage, cooked and drained|
|5 oz.||baby spinach, chopped|
|1 large||sweet potato, diced|
|2 cups||whole milk|
|1 tsp||dry mustard|
|8 slices||whole grain bread|
|4 oz.||crumbled goat cheese (optional)|
Heat a large pan over medium-high heat. Add the oil, chopped onions, diced apples, and diced sweet potatoes to the pan. Stir to combine and sauté until the apples and onions start to brown, stirring occasionally, about 10-15 minutes.
Add the cooked sausage and chopped spinach to the pan, stir, and set aside.
In a large bowl, combine the milk, eggs, dry mustard, and salt. Whisk until combined. Set aside.
Grease a 9 x 13 casserole dish. Tear the whole grain bread into large chunks and spread it in an even layer on the bottom of the casserole dish. Top with onion, sausage and veggie mixture. Make sure to spread it evenly over the bread.
Pour egg and milk mixture evenly over the dish. Cover and let it sit in the refrigerator overnight.
In the morning, remove dish from refrigerator and preheat oven to 350 degrees. While oven preheats, uncover the dish and crumble the goat cheese on top if using. Place casserole dish in the oven and allow to bake for about 45 minutes or until all of the egg has been cooked. Enjoy!
- Calories: 395
- Total Fat: 22.5g
- Saturated Fat: 3g
- Sodium: 775mg
- Carbohydrates: 28g
- Dietary Fiber: 2g
- Protein: 22g
Grain: 1 oz
Fruit: 0.25 cup
Vegetable: 0.25 cup
Dairy: 0.25 cup