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Fall Leaves Painted Toast Recipe for Kids

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August 25, 2017 by Ashley at Frugal Coupon Living Filed Under: Facebook, Instagram, Pinterest, Recipe, Social Media, Thanksgiving Leave a Comment

Fall Leaves Painted Toast Recipe for Kids

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These leaves are beginning to take tint in our area and I am so excited about the welcome of Fall. Below is a fun food craft for kids that can be done year around. This painted toast recipe can be used with leaf cookie cutters or get creative with morning messages on toast and other seasonal cutouts.

Ingredients:

Directions:

Preheat your oven to 350° and line a baking sheet with parchment paper.
In each of your small containers add 1/4 cup of whole milk, a couple drops of food coloring, and stir.
Place your bread on a cutting board and use your leaf cookie cutters to cut out shapes.
Dip your paintbrush in your colored milk and paint your leaves.
Once your leaves are painted, place them on your baking sheet and bake for about 10 minutes.
Bread a little bit of butter on each piece and enjoy!

Fall Leaves Painted Toast Recipe for Kids

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Author: Ashley at Frugal Coupon Living

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Ingredients

Scale

3/4 Cup whole milk
Red, green, and orange food coloring
Leaf cookie cutters
Baking pan
Parchment paper
Food safe paint brushes
3 small containers
Cutting board

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Instructions

Preheat your oven to 350° and line a baking sheet with parchment paper.
In each of your small containers add 1/4 cup of whole milk, a couple drops of food coloring, and stir.
Place your bread on a cutting board and use your leaf cookie cutters to cut out shapes.
Dip your paintbrush in your colored milk and paint your leaves.
Once your leaves are painted, place them on your baking sheet and bake for about 10 minutes.
Bread a little bit of butter on each piece and enjoy!

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Also check out our Fall Ice Cream Cone Teepees – Pin to Pinterest.

Enjoy our Turkey Cheese Sticks – Pin to Pinterest.

Pin and Create these Halloween, Fall and Thanksgiving Craft and Recipes

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Fall Ice Cream Cone Teepees

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August 25, 2017 by Ashley at Frugal Coupon Living Filed Under: Facebook, Instagram, Pinterest, Recipe, Social Media, Thanksgiving Leave a Comment

Fall Ice Cream Cone Teepees

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We always have fun with Kids Food Crafts around the holidays – I mean who doesn’t love a reason for baking this time of year? Luckily this food craft doesn’t even require you to touch the oven or stove top and is so easy and fun. You can make dozens in a short amount of time. Also take a look at our Halloween Witch Hat Cupcakes using ice cream cones too!

Ingredients:

Directions:

Line your working surface with a piece of parchment paper.
In a small microwave safe dish, heat your chocolate chips on 50 percent power for 2-3 minutes, stirring every 30 seconds until melted.
Carefully break the tips off of your sugar cones, just big enough so that you can fit one or two pretzels inside.
Now hold the tip off your cone and dip the bottom into your melted chocolate, just enough that it will cover the edges.
Then set on your parchment paper and sprinkle your leaf sprinkles onto the melted chocolate.
Carefully hold the center of your cone and dip the opposite side into the chocolate.
Break three pretzel sticks into three different sizes, dip the ends into your chocolate, and stick them onto the top of your cone teepee.
Sprinkle a few more leaves onto the top.
Carefully transfer to the freezer for about 15 minutes to harden to chocolate.

Fall Ice Cream Cone Teepees

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Author: Ashley at Frugal Coupon Living

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Ingredients

Sugar Cones
Leaf Sprinkles – we used these.
Pretzel Sticks
Chocolate Chips

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Instructions

Line your working surface with a piece of parchment paper.
In a small microwave safe dish, heat your chocolate chips on 50 percent power for 2-3 minutes, stirring every 30 seconds until melted.
Carefully break the tips off of your sugar cones, just big enough so that you can fit one or two pretzels inside.
Now hold the tip off your cone and dip the bottom into your melted chocolate, just enough that it will cover the edges.
Then set on your parchment paper and sprinkle your leaf sprinkles onto the melted chocolate.
Carefully hold the center of your cone and dip the opposite side into the chocolate.
Break three pretzel sticks into three different sizes, dip the ends into your chocolate, and stick them onto the top of your cone teepee.
Sprinkle a few more leaves onto the top.
Carefully transfer to the freezer for about 15 minutes to harden to chocolate.

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Also take a look at our Edible OREO Acorns – Pin to Pinterest.

We love this Fall Leaves Painted Toast Recipe for Kids – Pin to Pinterest.

Enjoy our Turkey Cheese Sticks – Pin to Pinterest.

Enjoy our Thanksgiving Kids Food Crafts – Pin to Pinterest.

Pin and Create these Halloween, Fall and Thanksgiving Craft and Recipes

Fall Enchilada Casserole with Turkey & Sweet Potatoes

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August 25, 2017 by Ashley at Frugal Coupon Living Filed Under: Facebook, Instagram, Pinterest, Recipe, Social Media, Thanksgiving Leave a Comment

Fall Enchilada Casserole with Turkey & Sweet Potatoes

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During Fall, we are always looking for unique ways to use sweet potatoes, and this casserole hits the mark! The flavors and textures balance each other perfectly! When cooking this casserole, we went very light on the cheese to keep this a little lighter but to also let the other flavors stand up (too much cheese tends to drown out all the other flavors). A light sprinkle of good quality, sharp cheddar is really all you need, especially with the homemade green chili sauce. The sauce adds so much flavor and moisture, you won’t miss the extra cheese! If you like things a little spicier, feel free to add either your favorite hot sauce or some cayenne pepper to the sauce.

We used leftover turkey and sweet potatoes, but you could also use chicken, ground beef, or butternut squash. This is a great idea for AFTER Thanksgiving. Use all your leftovers!

This is also gluten-free! Just be sure to buy gluten-free corn tortillas and skip the flour or use GF flour when thickening the sauce.

Enchilada Casserole with Turkey & Sweet Potatoes
(makes six servings)

Ingredients:

2 cups cooked turkey meat, cubed
12 small corn tortillas
1 1/2 cups sweet potato, cooked and cubed
1 cup black beans
1/2 sharp white cheddar cheese, shredded
1/2 sharp yellow cheddar cheese, shredded

Sauce Ingredients:

3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
4-ounce can fire roasted green chilies
1 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup sour cream
1 green onions, finely sliced

Directions:

Preheat your oven to 350°F
Place a small pan on the stove over medium-high heat and add the butter.
When the butter is melted, add the flour and whisk until smooth.
Allow the mixture to cook for about 60 seconds, whisking constantly.
Slowly pour in the chicken broth, whisking constantly.
Turn the heat down to medium, and cook until the mixture has thickened, stirring occasionally.
Add the green chilies, green onions, and all of the seasonings. Whisk to combine, and cook for another two minutes.
Remove the pan from the heat, and whisk in the sour cream.
Taste the sauce, and adjust the salt and pepper to your liking.
Spray a 2.75-quart baking dish with nonstick cooking spray.
Cut nine of the tortillas in half, and arrange them on the bottom as shown. Each layer will get six halves and one whole tortilla.
Top the tortillas with half of the turkey, half of the black beans, half of the sweet potato, and 1/3 of both kinds of cheese.
Drizzle 3/4 cup of the sauce over the top, and repeat the same layer, using the remaining turkey, black beans, and sweet potato.
For the top layer, make the final layer of tortillas.
Spread about 1 cup of the sauce over the top, making sure they are completely covered.
Sprinkle on the remaining cheese, cover with foil and place in the oven on the center rack.
Bake for 40 minutes, uncover, and bake for an additional 10 minutes.
Serve with additional green onions and chopped parsley sprinkled over the top, if desired.
Pour any extra sauce into a serving dish to serve alongside.

Fall Enchilada Casserole with Turkey & Sweet Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Ashley at Frugal Coupon Living
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hour 5 minutes
Yield: 6 1x

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Ingredients

Scale

2 cups cooked turkey meat, cubed
12 small corn tortillas
1 1/2 cups sweet potato, cooked and cubed
1 cup black beans
1/2 sharp white cheddar cheese, shredded
1/2 sharp yellow cheddar cheese, shredded
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
4-ounce can fire roasted green chilies
1 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup sour cream
1 green onions, finely sliced

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Instructions

Preheat your oven to 350°F
Place a small pan on the stove over medium-high heat and add the butter.
When the butter is melted, add the flour and whisk until smooth.
Allow the mixture to cook for about 60 seconds, whisking constantly.
Slowly pour in the chicken broth, whisking constantly.
Turn the heat down to medium, and cook until the mixture has thickened, stirring occasionally.
Add the green chilies, green onions, and all of the seasonings. Whisk to combine, and cook for another two minutes.
Remove the pan from the heat, and whisk in the sour cream.
Taste the sauce, and adjust the salt and pepper to your liking.
Spray a 2.75-quart baking dish with nonstick cooking spray.
Cut nine of the tortillas in half, and arrange them on the bottom as shown. Each layer will get six halves and one whole tortilla.
Top the tortillas with half of the turkey, half of the black beans, half of the sweet potato, and 1/3 of both kinds of cheese.
Drizzle 3/4 cup of the sauce over the top, and repeat the same layer, using the remaining turkey, black beans, and sweet potato.
For the top layer, make the final layer of tortillas.
Spread about 1 cup of the sauce over the top, making sure they are completely covered.
Sprinkle on the remaining cheese, cover with foil and place in the oven on the center rack.
Bake for 40 minutes, uncover, and bake for an additional 10 minutes.
Serve with additional green onions and chopped parsley sprinkled over the top, if desired.
Pour any extra sauce into a serving dish to serve alongside.

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We love tacos in our home. Consider this recipes as a FALL IDEA to our 52 weeks of Taco Tuesday Recipes. Pin to Pinterest.

Cooking for a larger crowd. Consider Make-Ahead Thanksgiving Recipe Ideas. Pin to Pinterest.

If prepping for Thanksgiving, also check out these Thanksgiving Side Dishes. Pin to Pinterest.

Fall Sweet Potato & Sausage Shepherd’s Pie

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August 25, 2017 by Ashley at Frugal Coupon Living Filed Under: Facebook, Instagram, Pinterest, Recipe, Social Media, Thanksgiving Leave a Comment

Fall Sweet Potato & Sausage Shepherd’s Pie

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This is a unique take on shepherd’s pie, especially if you like sweet potatoes. To balance the sweetness, we made a savory filling using turkey Italian sausage to keep it a little healthier, along with hearty vegetables, rich chicken stock, and lots of seasoning.

It’s also a great way to use up leftover sweet potatoes from your holiday meal. If you don’t have leftover sweet potatoes, you can them up quickly in the microwave. Just poke a few holes around the outside, and microwave for 3-4 minutes on each side or until soft. Carefully slice the potato and a half, and scoop out the flesh. Mash it with a fork until completely smooth.

Taste your leftover sweet potatoes before starting the recipe. If they are too sweet, they will not work for this recipe (candied sweet potatoes will not work). It will be entirely too sweet, and it would be better to just cook a couple up in the microwave.

This doesn’t take long to bake because the filling is already hot. You’re really just baking it long enough for the potatoes to warm through and for the top to get lightly browned.

Enjoy!

Sweet Potato & Sausage Shepherd’s Pie
(makes six servings)

Ingredients:

1 1/2 to 2 cups mashed sweet potatoes
1/2-pound turkey Italian sausage
1 small onion, diced
2 carrots, peeled and sliced
1 cup frozen corn
1 cup frozen peas
3 garlic cloves, minced
2 tablespoons olive oil
2 cups chicken stock + 2 tablespoons
1/2 teaspoon thyme
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup freshly grated Parmesan cheese
1 tablespoon cornstarch
2 tablespoons vegetable stock

Directions:

Preheat your oven to 350°F
Add the olive oil to a large skillet over medium-high heat.
When the oil is hot, add the sausage and cook until it is no longer pink, breaking it up with the back of your spoon.
Add the onion and carrots and cook for 5 minutes over medium heat.
Add the seasonings, garlic, peas, and corn, and stir to combine.
Cook for two minutes, and pour in two cups of the stock.
Turn the heat back up to medium-high, and bring the mixture to a simmer.
Simmer gently for about 10 minutes or until the liquid has reduced by half.
In a separate bowl, whisk together the cornstarch and two tablespoons of stock until smooth.
Drizzle the cornstarch mixture into the pan, stirring vigorously to prevent clumps.
Turn the heat down to medium, and continue to stir until the mixture has thickened.
Remove the pan from the heat.
Spray a 2-quart, oven-safe baking dish with nonstick cooking spray, and pour the filling into the dish.
Top with a 1/4 cup of Parmesan cheese.
Scoop the sweet potatoes into a quart size Ziploc bag or pastry bag, and pipe them on top of the filling so that it is completely covered. (you can also just spread them, but we think this looks nicer)
Sprinkle with the remaining Parmesan cheese, and place the dish in the oven on the center rack.
Bake for 25 to 30 minutes or until hot and bubbly and the top is lightly browned.

Fall Sweet Potato & Sausage Shepherd’s Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Ashley at Frugal Coupon Living
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 minutes
Yield: 6 1x

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Ingredients

Scale

1 1/2 to 2 cups mashed sweet potatoes
1/2-pound turkey Italian sausage
1 small onion, diced
2 carrots, peeled and sliced
1 cup frozen corn
1 cup frozen peas
3 garlic cloves, minced
2 tablespoons olive oil
2 cups chicken stock + 2 tablespoons
1/2 teaspoon thyme
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup freshly grated Parmesan cheese
1 tablespoon cornstarch
2 tablespoons vegetable stock

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Instructions

Preheat your oven to 350°F
Add the olive oil to a large skillet over medium-high heat.
When the oil is hot, add the sausage and cook until it is no longer pink, breaking it up with the back of your spoon.
Add the onion and carrots and cook for 5 minutes over medium heat.
Add the seasonings, garlic, peas, and corn, and stir to combine.
Cook for two minutes, and pour in two cups of the stock.
Turn the heat back up to medium-high, and bring the mixture to a simmer.
Simmer gently for about 10 minutes or until the liquid has reduced by half.
In a separate bowl, whisk together the cornstarch and two tablespoons of stock until smooth.
Drizzle the cornstarch mixture into the pan, stirring vigorously to prevent clumps.
Turn the heat down to medium, and continue to stir until the mixture has thickened.
Remove the pan from the heat.
Spray a 2-quart, oven-safe baking dish with nonstick cooking spray, and pour the filling into the dish.
Top with a 1/4 cup of Parmesan cheese.
Scoop the sweet potatoes into a quart size Ziploc bag or pastry bag, and pipe them on top of the filling so that it is completely covered. (you can also just spread them, but we think this looks nicer)
Sprinkle with the remaining Parmesan cheese, and place the dish in the oven on the center rack.
Bake for 25 to 30 minutes or until hot and bubbly and the top is lightly browned.

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Have left over Thanksgiving ingredients? Consider these Fall Enchilada Casserole with Turkey & Sweet Potatoes. Pin to Pinterest.

Cooking for a larger crowd. Consider Make-Ahead Thanksgiving Recipe Ideas. Pin to Pinterest.

If prepping for Thanksgiving, also check out these Thanksgiving Side Dishes. Pin to Pinterest.

Thin Crisp Apple Pie

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August 25, 2017 by Ashley at Frugal Coupon Living Filed Under: Facebook, Instagram, Pinterest, Recipe, Social Media, Thanksgiving Leave a Comment

Thin Crisp Apple Pie

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We love the twist on this Apple Pie Recipe, a thin crisp! Everyone loves a good apple pie. In fact, if we had a national dessert this would be the all American winner! This could be a lighter idea to the end of a Thanksgiving or Christmas dinner. Consider serving with whipped cream or ice cream on top.

Ingredients:

Crust

2 Cups flour
1½ Tbsp sugar
½ Cup cold butter
1 Tsp salt
3 Tbsps ice cold water

Filling

6 Apples, sliced
½ Cup brown sugar
¼ Cup butter, melted
1 Tsp ground cinnamon
1 Tsp allspice
1 Tsp ground nutmeg
1 Tsp vanilla extract

Topping

1 Egg, beaten
2 Tbsps sugar

Directions:

Preheat the oven to 350 degrees. Prepare (grease and flour) a pie dish and set aside.
In a food processor combine all the crust ingredients (2 cups flour, 1½ tbsp sugar, ½ cup cold butter, 1 tsp salt, 3 tbsps ice cold water) and pulse until it gets thick.
Set aside ¼ of the dough and press the remaining dough into the prepared pie dish.
Knead the ¼ of the dough and give it a rectangular form with a rolling pin. Cut it into 7 slices.
For the filling, coat the apples with the brown sugar, cinnamon, butter, allspice, nutmeg, and vanilla.
Fill the dough in the pie dish with the filling.
Place the slices of dough on top of the pie dish on a perpendicular pattern. Mix the the one beaten egg and 2 table spoons sugar, and use a brush to spread it on top of the pie.
Bake for 30 minutes or until done and remove from the heat. Let it cool down.
Serve and enjoy.

Tips: Use a gluten free mix to make it gluten free.

Thin Crisp Apple Pie

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Author: Ashley at Frugal Coupon Living
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hour

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Ingredients

Scale

2 Cups flour
1½ Tbsp sugar
½ Cup cold butter
1 Tsp salt
3 Tbsps ice cold water
6 Apples, sliced
½ Cup brown sugar
¼ Cup butter, melted
1 Tsp ground cinnamon
1 Tsp allspice
1 Tsp ground nutmeg
1 Tsp vanilla extract
1 Egg, beaten
2 Tbsps sugar

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Instructions

Preheat the oven to 350 degrees. Prepare a pie dish and set aside.
In a food processor combine all the crust ingredients (2 cups flour, 1½ tbsp sugar, ½ cup cold butter, 1 tsp salt, 3 tbsps ice cold water) and pulse until it gets thick.
Set aside ¼ of the dough and press the remaining dough into the prepared pie dish.
Knead the ¼ of the dough and give it a rectangular form with a rolling pin. Cut it into 7 slices.
For the filling, coat the apples with the brown sugar, cinnamon, butter, allspice, nutmeg, and vanilla.
Fill the dough in the pie dish with the filling.
Place the slices of dough on top of the pie dish on a perpendicular pattern. Mix the the one beaten egg and 2 table spoons sugar, and use a brush to spread it on top of the pie.
Bake for 30 minutes or until done and remove from the heat. Let it cool down.
Serve and enjoy.

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Also take a look at these delicious Apple Oat Muffins. Pin to Pinterest.

Also check out our Caramel Apple Poke Cake. Pin to Pinterest.

Garlic Parmesan Turkey Breast

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August 25, 2017 by Ashley at Frugal Coupon Living Filed Under: Facebook, Instagram, Pinterest, Recipe, Social Media, Thanksgiving

Garlic Parmesan Turkey Breast

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When it comes to mixing ingredients and seasoning without a recipe, I can often be a mess. Following a recipe makes me a gourmet chef, trying to work alone with ingredients out of my pantry makes me a novice. The blend of olive oil, garlic, and Parmesan is perfect on these boneless turkey breasts. We find the recipe is great with leftover turkey as it can bring a whole new taste to your refrigerator leftovers.

Ingredients:

4 Tbsp olive oil
4 Minced garlic cloves
1 Tsp salt
1 Tsp pepper
4 Boneless turkey breasts
½ Cup grated Parmesan cheese
¼ Cup cream

Directions:

Preheat oven to 300 degrees.
Combine olive oil, garlic, salt, and pepper in a small bowl.
Pour mixture over turkey breasts and bake for 1 hour 15 minutes until skin is crisp.
Heat cream in the microwave until warm.
Pour cream into a serving dish and place turkey breasts on top.
Garnish with the Parmesan cheese.
Serve and enjoy.

Tips: Mix the Parmesan cheese with Italian seasoning for a more savory finish.

Garlic Parmesan Turkey Breast

Author: Ashley at Frugal Coupon Living
Prep Time: 10 mins
Cook Time: 1 hour 15 mins
Total Time: 1 hour 25 minutes
Yield: 4 1x

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Description

garlic-parmesan-turkey-breast-frugal-coupon-living-horizontal

Ingredients

Scale

4 Tbsp olive oil
4 Minced garlic cloves
1 Tsp salt
1 Tsp pepper
4 Boneless turkey breasts
½ Cup grated Parmesan cheese
¼ Cup cream

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Instructions

Preheat oven to 300 degrees.
Combine olive oil, garlic, salt, and pepper in a small bowl.
Pour mixture over turkey breasts and bake for 1 hour 15 minutes until skin is crisp.
Heat cream in the microwave until warm.
Pour cream into a serving dish and place turkey breasts on top.
Garnish with the Parmesan cheese.
Serve and enjoy.
Tips: Mix the Parmesan cheese with Italian seasoning for a more savory finish.

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Also check out our Fall Sweet Potato & Sausage Shepherd’s Pie. Great for leftover sweet potatoes. Pin to Pinterest.

We also love the Fall Enchilada Casserole with Turkey & Sweet Potatoes for leftover turkey and sweet potatoes. Pin to Pinterest.

Pumpkin Oatmeal Donuts

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August 25, 2017 by Ashley at Frugal Coupon Living Filed Under: Facebook, Instagram, Pinterest, Recipe, Social Media, Thanksgiving

Pumpkin Oatmeal Donuts

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When pumpkin season hits, we get rather excited. Pumpkin, Pumpkin everything! These Pumpkin Oatmeal Donuts are sure to please and are not too difficult to make. You will want to make sure you have a donut baking pan before getting started.

Ingredients:

Directions:

Preheat the oven to 350 degrees.
Grease a donut baking pan with non-stick cooking spray.
In a saucepan over medium-low heat pour the milk and add the sugar. Cook until dissolved (about 4 minutes).
In a bowl incorporate the remaining donuts ingredients (flour, oatmeal, eggs, peanut butter, maple syrup, pumpkin, cinnamon, baking powder, and salt).
Then gradually incorporate the warmed milk, beat until thick.
Fill the donut pan with the batter.
Place in the oven and cook for 12 – 15 minutes, or until the donuts are well cooked.
Remove from the oven, and garnish with the cinnamon sugar mix and the sugar glaze.
Serve and enjoy.

Tip: Use gluten free flour for a gluten free option.

Pumpkin Oatmeal Donuts

Author: Ashley at Frugal Coupon Living
Prep Time: 10 mins
Cook Time: 16 mins
Total Time: 26 minutes

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Ingredients

Scale

¾ Cup milk
1½ Cups flour
½ Cup oatmeal
½ Cup brown sugar
2 Eggs
2 Tbsps peanut butter
¼ Cup maple syrup
1 Cup canned pumpkin
1 Tsp ground cinnamon
2 Tsps baking soda
Pinch of salt
Cinnamon-sugar mix, to taste
Sugar glaze, for garnish

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Instructions

Preheat the oven to 350 degrees.
Grease a donut baking pan with non-stick cooking spray.
In a saucepan over medium-low heat pour the milk and add the sugar. Cook until dissolved (about 4 minutes).
In a bowl incorporate the remaining donuts ingredients (flour, oatmeal, eggs, peanut butter, maple syrup, pumpkin, cinnamon, baking powder, and salt).
Then gradually incorporate the warmed milk, beat until thick.
Fill the donut pan with the batter.
Place in the oven and cook for 12 – 15 minutes, or until the donuts are well cooked.
Remove from the oven, and garnish with the cinnamon sugar mix and the sugar glaze.
Tip: Use gluten free flour for a gluten free option.

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We love these Pumpkin Caramel Reglazed Glazed Donuts. Pin to Pinterest.

Also enjoy these Chocolate Chip Pumpkin Cake Bites. Pin to Pinterest.

Ham, Sweet Potato, and Spinach Fall Breakfast Casserole

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August 25, 2017 by Ashley at Frugal Coupon Living Filed Under: Facebook, Instagram, Pinterest, Recipe, Seasonal, Social Media, Thanksgiving Leave a Comment

Ham, Sweet Potato, and Spinach Fall Breakfast Casserole

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I don’t know about you, but we always have a ton of leftover ham, especially around the holidays. I hate wasting meat and I’m always trying to find ways to use it, and this was the perfect way to do it! To keep the fall flavors going, we added sweet potato, which gave the dish just the right amount of sweetness without being too sweet. The spinach adds color and tons of nutrition, the green onions add a nice pop of freshness, and the Parmesan cheese adds a nice salty, savory finish. You can substitute the spinach with kale or any green you like. Bacon or sausage would also work in place of the ham and would be equally delicious with the sweet potato.

This was absolutely delicious and super healthy! This recipe feeds 6, double or even triple to feed a longer crowd.

Ham, Sweet Potato, and Spinach Breakfast Casserole
(makes six servings)

Ingredients:

1 1/2 cups cooked sweet potato, peeled and cubed
1 cup cooked ham, diced
1/4 cup diced onion
2 cups spinach, packed
2 green onions, sliced (greens and whites separate)
6 large eggs
3 tablespoons half-and-half
2 tablespoons olive oil
1/4 cup freshly grated Parmesan cheese
1/4 teaspoon pepper
1/2 teaspoon salt

Directions:

Preheat your oven to 350°F
Spray a shallow 1.5-quart baking dish with nonstick cooking spray.
Add the olive oil to a skillet over medium-high heat.
When the oil is hot, add the sweet potato and cook for five minutes.
Add the onion and the ham, and cook for an additional five minutes.
Turn the heat down to medium-low, and add the white part of the green onion along with the spinach.
Cook until the spinach is just wilted, which will only take about 60 seconds.
Remove the pan from the heat.
Pour the mix mixture into your prepared baking dish and spread out it evenly.
In a separate bowl, whisk together the eggs, half-and-half, salt, and pepper.
Pour the egg over the potato mixture, making sure to fill in all the gaps.
Sprinkle the top with the Parmesan cheese and the remaining green onion.
Place the pan in the oven on the center rack and bake for 25 to 30 minutes or until the eggs are set in the middle.
Serve with additional green onion and Parmesan, if desired.

Ham, Sweet Potato, and Spinach Fall Breakfast Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Ashley at Frugal Coupon Living
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 minutes
Yield: 6 1x

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Description

fall-breakfast-casserole-frugal-coupon-living-horizontal

Ingredients

Scale

1 1/2 cups cooked sweet potato, peeled and cubed
1 cup cooked ham, diced
1/4 cup diced onion
2 cups spinach, packed
2 green onions, sliced (greens and whites separate)
6 large eggs
3 tablespoons half-and-half
2 tablespoons olive oil
1/4 cup freshly grated Parmesan cheese
1/4 teaspoon pepper
1/2 teaspoon salt

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Instructions

Preheat your oven to 350°F
Spray a shallow 1.5-quart baking dish with nonstick cooking spray.
Add the olive oil to a skillet over medium-high heat.
When the oil is hot, add the sweet potato and cook for five minutes.
Add the onion and the ham, and cook for an additional five minutes.
Turn the heat down to medium-low, and add the white part of the green onion along with the spinach.
Cook until the spinach is just wilted, which will only take about 60 seconds.
Remove the pan from the heat.
Pour the mix mixture into your prepared baking dish and spread out it evenly.
In a separate bowl, whisk together the eggs, half-and-half, salt, and pepper.
Pour the egg over the potato mixture, making sure to fill in all the gaps.
Sprinkle the top with the Parmesan cheese and the remaining green onion.
Place the pan in the oven on the center rack and bake for 25 to 30 minutes or until the eggs are set in the middle.
Serve with additional green onion and Parmesan, if desired.

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We also have some other ideas for Breakfast Casseroles for a Large Crowd. Pin to Pinterest.

Coooking for a larger crowd. Consider Make-Ahead Thanksgiving Recipe Ideas. Pin to Pinterest.

If prepping for Thanksgiving, also check out these Thanksgiving Side Dishes. Pin to Pinterest.