Friday, September 12, 2014

Sweet Potato, Sausage & Egg Casserole

This one could be customized in a lot of ways. Sweet potato slices serve as a sort of crust to egg, meat and vegetable toppings.

I used some amazing garlic pork sausage from Whole Foods, pairing it with some baby spinach and goat's milk feta. This recipe tastes just as amazing made strictly paleo without any sort of cheese, and works well with different proteins and vegetables.

I chose to put the spinach on top so it would get a bit crispy. If you prefer it softer I'd suggest putting the spinach or other vegetables on top of the sweet potato layer, then adding the meat and egg mixture on top.

This is one of those easy dishes that's great to make if you want to have a multi-portion meal on hand for easy breakfasts and lunches!

Sweet Potato, Sausage & Egg Casserole

2 sweet potatoes, thinly sliced (I didn't peel)
1 tbs. melted coconut oil
garlic powder, salt & pepper
1 lb. ground sausage
10 eggs
1/4 cup coconut milk
3 cups baby spinach
goat's milk feta (optional)

Preheat oven to 400.

Spread sweet potato slices out in the bottom of a 13x9 glass baking dish (it's alright if they overlap slightly). Drizzle with melted coconut oil and season with garlic powder, salt & pepper.

Put in oven and bake for 12 minutes, or until just starting to brown a bit.

Remove from oven and reduce oven temperature to 350.

While potatoes are cooking, brown sausage in a large skillet, crumbling with a wooden spoon.

Combine eggs and coconut milk in a large bowl. Season with garlic, salt & pepper.

Spread sausage over sweet potato "crust" in baking dish, then top with spinach. Pour egg mixture evenly over the top. Sprinkle with a little cheese, if using.

Bake at 350 for 30 minutes or until egg is set.

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