Macy McNeely

Not Your Average Christmas Casserole

Not Your Average Christmas Casserole

Hi, friends! I hope you all had an incredible Christmas. My family and I certainly did. It was so special to spend it with my hubby, parents, sister and brother-in-law. Austin and I are expecting a little niece in March and Santa already brought her more presents than anyone else. I wouldn’t have it any other way!

I DEFINITELY indulged and I hope you did as well! It’s not about the calories, it’s about the memories you’re making with those you love. That’s why you eat well on a regular basis – so you can freely eat during fun times and make deposits to that memory bank. And when you eat healthy 80% of the time, it will be natural for you not to over-do it during those special occasions. Don’t punish yourself. Reflect on the fun times that you had!

Our night to eat the ‘good stuff’ was Christmas Eve. We had all kinds of cake, cookies, sweet potato casserole, turkey, ham, mac & cheese and so much more. Man – it was GOOD.

We woke up Christmas morning feeling…well… not our best. Puffy eyes, swollen fingers and just lethargic! Bleh. You can’t help but laugh about it. It’s amazing what bad food can do to you literally over night.

After starting the blog, I’ve been so surprised at people telling me they’ve tried some of the few recipes I’ve posted. In fact, I have been requested to share more.

I made us a healthy Christmas morning breakfast casserole. It was so good. I’ve made this in the past and put it in containers to take to work as breakfast or even a snack. It was a life-saver when I was doing Whole 30. I feel like breakfast is really hard for people. It’s so easy to grab a bar and go. I wanted to share this in hopes that it will help someone with their breakfast debacle…


  • ½ tbsp. coconut oil

  • 1 medium sweet potato, cubed (~2 cups cubed)

  • 4 slices of Applegate Turkey Bacon OR ½ lb. Applegate turkey sausage

  • ½-1 whole small red onion, chopped or sliced (I did the whole)

  • ½-1 whole red bell pepper, chopped or sliced (I did the whole)

  • 3-4 cups spinach leaves

  • 3 whole eggs AND 1-1.5 cups of egg whites OR 7 whole eggs. (You could do all egg whites if you wanted!)

  • Sea salt & pepper

  • Avocado for topping


  1. Preheat oven to 400 degrees. Grease a 9×9-inch round or square glass dish with coconut oil or organic cooking spray.

  2. In a medium saute pan, heat coconut oil on medium-high heat. Once oil is hot, add sweet potato cubes. Dash with sea salt. Cover and let cook for about 10 minutes or until sweet potatoes are tender. Stir occasionally. Add water if needed for moisture. I always add a little towards the end and let it cook just to be sure they’re soft.

  3. Meanwhile, in another saute pan on medium high heat, begin to brown turkey bacon or sausage. I cut the turkey bacon into small pieces before I cook.

  4. Brown for 4-5 minutes, drain on paper towel. Then add chopped onions and red bell pepper to the same pan.

  5. Continue to cook for 2-3 minute or until peppers are soft and onions are translucent. Add turkey bacon back in and spinach. Cook for 1-2 minutes.

  6. In a bowl, crack the eggs & egg whites add a dash of sea salt and pepper and whisk.

  7. In the 9×9-inch dish. Layer the cooked sweet potatoes, then the turkey sausage and vegetable mixture and then pour the eggs evenly over all.

  8. Bake in the oven for 16-18 minutes or until center is firm.

  9. Remove from oven, let set for 5 minutes.

  10. Serve with sliced avocado.

Try it! Tell me how you like it!

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