Potato Bacon Egg Breakfast Casserole

Potato Bacon Egg Breakfast Casserole

I love breakfast casseroles because they are quick to prepare and can be made in advance, if needed. It’s really great to make this at the end of the week to use up any ingredients that you might have leftover in your fridge.

Would be perfect to make on Sunday to grab before time to head out for church. You can experiment with a variety of veggies, like peppers, mushrooms, etc.  Try your favorites!

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Potato Bacon Egg Breakfast Casserole
Diet Level:5
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Prep Time 5 Minutes
Cook Time 25 Minutes
Servings
Servings
Ingredients
Prep Time 5 Minutes
Cook Time 25 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Preheat oven to 350 degrees, spray a 9-inch pie pan with non-stick cooking spray. (Avocado or coconut oil is great to use.) Set aside.
  2. In a large mixing bowl, beat together the eggs and almond milk. Add in the salt and pepper, then stir in the finely diced potatoes. Stir in half of the crumbled bacon and then add the rest of the crumbled bacon on top.
  3. Bake for 20-25 minutes, or until the center is cooked thoroughly.
Recipe Notes

 

Pumpkin Soup

Pumpkin Soup

This is a classic, easy pumpkin soup recipe that is very fast to make. Everything you need, none of the unnecessary frills. The extra flavor in this recipe is the broth, mixed with onion and garlic. It makes all the difference!

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Pumpkin Soup
Diet Level:5
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Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Place the pumpkin puree, onion, garlic, broth, and water in a pot. Bring to a boil, uncovered, then reduce heat and let simmer.
  2. Remove from heat and use a stick blender to blend until smooth. If you don't have a stick blender, use a blender.
  3. Season to taste with salt and pepper. Still through almond milk and serve.
Easy Breakfast Casserole

Easy Breakfast Casserole

This is a great breakfast to prepare ahead of time and bring out to reheat when you have guests coming in for a visit. It’s also tasty to serve as  “breakfast-for-dinner!”

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Easy Breakfast Casserole
Diet Level:5
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Prep Time 15 Minutes
Cook Time 40 Minutes
Servings
Servings
Ingredients
Prep Time 15 Minutes
Cook Time 40 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Preheat oven to 375 degrees.
  2. Place the oil, onion, garlic, potatoes, spinach, green bell pepper, and pepper into a hot skillet. Saute until the onions are translucent.
  3. Add the mixture to a large mixing bowl, add the sausage links and mix.
  4. In a medium bowl, whisk together the eggs and milk. Stir in the vegetable and sausage mixture.
  5. Pour the mixture into a 12-inch cast iron skillet. Bake for 20 minutes covered with aluminum foil, remove foil and bake for another 20 minutes.
  6. Serve with scallions and diced tomatoes.
Recipe Notes

 

Pumpkin Cheesecake

Pumpkin Cheesecake

It’s PUMPKIN TIME! This cheesecake is sugar-free and no-bake and all pumpkin!  Moreover, it’s even healthy with all the dates and nuts included in this recipe!!!

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Pumpkin Cheesecake
Diet Level:5
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Prep Time 20 Minutes
Cook Time 5 Hours
Servings
6" Cake
Ingredients
Crust ingredients:
White Layer Ingredients:
Pumpkin Layer Ingredients:
Prep Time 20 Minutes
Cook Time 5 Hours
Servings
6" Cake
Ingredients
Crust ingredients:
White Layer Ingredients:
Pumpkin Layer Ingredients:
Diet Level:5
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Instructions
  1. Place all crust ingredients into a food processor and process into a sticky crumble. Transfer into a 6″ spring form pan and shape into a crust {either by flattening it entirely to the bottom, or pushing it up the sides a little for a taller crust effect}. Set aside.
  2. Place all white layer ingredients into a high-speed blender and process until mixture is smooth. Scoop out about ¾ cup of this mixture into a bowl and set aside.
  3. Add pumpkin layer ingredients to the blender to the remaining mixture and blend until mixture is smooth and uniform.
  4. Pour pumpkin cheesecake mixture into the crust in the spring form pan. Smooth out the mixture a little using a spatula. Pour white layer ingredients (that were set aside earlier) on top of the pumpkin layer, being careful not to mix the two layers in the process {it helps to freeze the pumpkin layer for about 20 minutes first to help it firm up, which makes adding the white layer without having the two layers mix up a lot easier}. Gently smooth out the surface.
  5. Freeze the cheesecake for 4-5 hours {or overnight} to set, and then transfer and store in the fridge until ready to serve. You can also have it straight out of the freezer as a pumpkin ice-cream cake, but when you have it out of the fridge it has the consistency, texture, and flavor of a real cheesecake.
Sandwich Bread DL 5

Sandwich Bread DL 5

This is Mandy’s Sandwich Bread with date syrup substituted for the honey to make the recipe Diet Level 5 friendly!

You can also add cinnamon to the recipe and raisins for “cinnamon-raisin” bread!

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Sandwich Bread DL 5
Diet Level:5
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Prep Time 15 Minutes
Cook Time 50 Minutes
Servings
Loaf
Ingredients
Prep Time 15 Minutes
Cook Time 50 Minutes
Servings
Loaf
Ingredients
Diet Level:5
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Instructions
  1. Preheat oven to 300 degrees.
  2. Place a small, heatproof dish of water on the bottom rack while the oven heats (you can leave it in while it bakes).
  3. Line the bottom of an 8 1/2 X 4 1/2 loaf pan with parchment paper and then grease well.
  4. Beat egg whites until soft peaks form.
  5. Beat egg yolks and cashew butter in a separate bowl until combined. Then mix in date syrup, (optional cinnamon and raisins), vinegar and milk.
  6. Sift coconut flour, baking soda, and salt. Add to mixture in bowl. Beat until combined.
  7. Add two tablespoons of egg whites to mixture and beat until smooth. Then add remaining egg whites and beat on low until just combined. DO NOT OVERMIX.
  8. Pour batter into prepared pan and immediately put in oven. Bake for 45 to 50 minutes until top is golden brown and a toothpick inserted into center comes out clean.
  9. Remove from oven and let cool for 15-20 minutes before removing from pan. Cool for one hour before slicing.
Recipe Notes
Sweet Potato Pie Smoothie

Sweet Potato Pie Smoothie

This smoothie offers tons of filling fiber and vitamin A, which supports the immune system and helps prevent skin from aging. Due to their relatively low glycemic index rating of 50, sweet potatoes can also help you lose weight by preventing blood sugar spikes after you eat, which can also help cut down on sugar and carb cravings.

Perfect for your morning meal, the “sweet potato pie” smoothie is low in sugar (the only sweetness comes naturally from the sweet potato). It’s also a great option for people who don’t love bananas. With a balance of protein, high-fiber carbohydrates, and healthy fats, this smoothie should become part of your breakfast meal rotation.

Note: Bake or steam a sweet potato ahead of time, so you can make this smoothie in minutes.

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Sweet Potato Pie Smoothie
Diet Level:5
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Prep Time 5 Minutes
Servings
Serving
Ingredients
Prep Time 5 Minutes
Servings
Serving
Ingredients
Diet Level:5
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Instructions
  1. Place all the ingredients in a blender, and blend on high until smooth.
  2. Add a handful of ice, and blend again.
Cinnamon Bun Smoothie

Cinnamon Bun Smoothie

Cinnamon buns are tempting, but one large roll from the mall is a whopping 880 calories, 17 grams of saturated fat, and 59 grams of sugar! If you’re craving all the flavors of the classic, then try blending up this fiber-and fruit-filled smoothie that’s less than a quarter of the calories, with hardly any saturated fat.

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Cinnamon Bun Smoothie
Diet Level:6
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Category Breakfasts, Smoothies
Diet Level 6: Clean Eating
fueled for GOD 40 Day Challenge
Prep Time 5 Minutes
Servings
Serving
Ingredients
Category Breakfasts, Smoothies
Diet Level 6: Clean Eating
fueled for GOD 40 Day Challenge
Prep Time 5 Minutes
Servings
Serving
Ingredients
Diet Level:6
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Instructions
  1. Combine all ingredients in a blender. Blend until smooth, and add more almond milk if necessary.
  2. Pour into a tall glass, add the cinnamon stick for garnish (optional), and enjoy.
Golden Milk

Golden Milk

Two ingredients you should stock in your pantry?  Ginger and turmeric. These two spices share a list of healthy benefits.  Ginger has antimicrobial properties that can stop viruses (like common respiratory infections) before they wreak havoc on your immune system, and it is also a well-known remedy for nausea and digestive issues. Curcumin, the active ingredient in the spice turmeric, is a natural anti-inflammatory that has been shown to ease muscle soreness after a tough workout, stop a headache in its tracks, support weight-loss goals, and improve your digestion.

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Golden Milk
Diet Level:6
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Category Smoothies
Diet Level 6: Clean Eating
fueled for GOD 40 Day Challenge
Prep Time 5 Minutes
Servings
Serving
Ingredients
Category Smoothies
Diet Level 6: Clean Eating
fueled for GOD 40 Day Challenge
Prep Time 5 Minutes
Servings
Serving
Ingredients
Diet Level:6
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Instructions
  1. Combine all the ingredients in a mason jar. Screw the jar's lid on tight, and shake well for about 2 minutes.
  2. Slowly pour the shaken mixture through a fine mesh strainer into a measuring cup or bowl. Then pour the strained almond milk back into a cup or mug to enjoy immediately.
Recipe Notes

If you prefer to enjoy your turmeric milk warm, feel free to heat yours in the microwave or on the stove top.

Sandwich Bread DL 6

This is a great bread recipe! It is wonderful for sandwiches.

WANT TO MAKE THIS BREAD RECIPE DIET LEVEL 5 FRIENDLY? GO HERE

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Sandwich Bread DL 6
Diet Level:6
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Diet Level 6: Clean Eating
fueled for GOD 40 Day Challenge
Prep Time 15 Minutes
Cook Time 50 Minutes
Servings
Loaf
Ingredients
Diet Level 6: Clean Eating
fueled for GOD 40 Day Challenge
Prep Time 15 Minutes
Cook Time 50 Minutes
Servings
Loaf
Ingredients
Diet Level:6
Add to Meal Plan
This recipe has been added to your Meal Plan
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Instructions
  1. Preheat oven to 300 degrees.
  2. Place a small, heatproof dish of water on the bottom rack while the oven heats (you can leave it in while it bakes).
  3. Line the bottom of an 8 1/2 X 4 1/2 loaf pan with parchment paper and then grease well.
  4. Beat egg whites until soft peaks form.
  5. Beat egg yolks and cashew butter in a separate bowl until combined. Then mix in honey, vinegar and milk.
  6. Sift coconut flour, baking soda, and salt. Add to mixture in bowl. Beat until combined.
  7. Add two tablespoons of egg whites to mixture and beat until smooth. Then add remaining egg whites and beat on low until just combined. DO NOT OVERMIX.
  8. Pour batter into prepared pan and immediately put in oven. Bake for 45 to 50 minutes until top is golden brown and a toothpick inserted into center comes out clean.
  9. Remove from oven and let cool for 15-20 minutes before removing from pan. Cool for one hour before slicing.
Strawberry Coconut Breakfast Bake

Strawberry Coconut Breakfast Bake

I love when I find a great breakfast recipe that doesn’t include eggs or grains as the main ingredient. This dish is hot, easy, and so appetizing! This breakfast comes together by combining some eggs with nut milk, to give it a baked oatmeal type texture.  Then, the shredded coconut, walnuts, and fruit are the bonus! What I love about this recipe is that it is packed with healthy fats and only sweetened with the fruit.

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Strawberry Coconut Breakfast Bake
Diet Level:5
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Prep Time 5 Minutes
Cook Time 40 Minutes
Servings
Servings
Ingredients
Prep Time 5 Minutes
Cook Time 40 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Preheat your oven to 350 degrees. Grease an 8 inch square pan and set aside.
  2. In a large bowl, mix together your dry ingredients: coconut flakes, walnuts, chia seeds, cinnamon, baking powder, and sea salt.
  3. In a smaller bowl, whisk together eggs and milk. Now add in mashed banana and coconut oil.
  4. Add wet ingredients into dry and mix well. Then fold in strawberries (or fruit of choice).
  5. Bake for 40-45 minutes, or until top is firm and golden.
  6. Serve hot!
Recipe Notes

*Feel free to substitute other fruits for the strawberries.

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