Happy Registered Dietitian Day to all! Today has been declared National Registered Dietitian Day to help celebrate the work and dedication of Registered Dietitians. In fact, the entire month of March is National Nutrition Month. This year the theme for National Nutrition Month is “Savor the Flavor”. My goal this month is to teach (or remind) people how to flavor their food through lower calorie methods.
One of my favorite ways to flavor food while keeping calories in check is by adding herbs like basil, thyme, or cilantro. Either fresh or dried herbs can be added to foods, however, fresh herbs tend to offer more flavor. Growing your own herbs is a great way to have them easily convenient for meal preparation. In today’s recipe for the Overnight Egg-Spinach and Sausage bake, I included one of my favorite herbs, basil, for an added sweet flavoring.
Today’s recipe is a makeover of one of my family’s traditional breakfast recipes. We make the recipe every year to serve for Christmas brunch. Due to my picky eating habits I didn’t give the recipe a try for many years, however now realize the delicious brunch dish I was missing. To change things up from our traditional recipe I added in some vegetables, herbs, and changed up the cheese. The outcome was a delicious and slightly healthier brunch offering.
- 12 oz pork sausage
- 6 cups raw spinach
- 1 – 1 1/2 cup gruyere cheese
- 6 slices bread of choice, cut into small cubes
- 1/2 – 3/4 cup sliced fresh basil
- 6 eggs
- 2 cup milk
- salt to taste
- pepper to taste
- optional: diced tomatoes