Monday, October 20, 2014

Paleo Egg, Sausage & Sweet Potato Bake


I have quite a few baked egg dishes in my repertoire, but realized I hadn't made or shared one in quite a while. I love recipes like this because they yield so many servings, and are great to have for breakfasts or lunches on busy days.

You could use more vegetables in this one; I had baby spinach on hand so threw that in for nutrition and color. Cooking the sweet potato into a crisp crust-like layer first really tie the dish together. Nothing worse than a soggy sweet potato!

I do recommend shredding the sweet potato in a food processor if you have the appropriate attachment. It really saves on time and elbow grease.


Paleo Egg, Sausage & Sweet Potato Bake

2 large or 3 medium sweet potatoes, shredded
2 tbs. coconut oil or ghee, melted (plus more for cooking)
salt & pepper
1/2 tsp. cinnamon
1 medium onion, chopped
12 oz. breakfast sausage
2 minced garlic cloves
3 cups baby spinach
eggs
1/2 cup coconut milk
1/2 tsp. dried sage

Preheat oven to 450. Toss shredded sweet potato with melted fat, salt, pepper and 1/2 tsp. cinnamon. Press into an 8x8 greased baking dish or pie plate. Bake for 20 minutes or until starting to crisp.

Lower oven temperature to 375. While sweet potato is cooking, heat 1 tbs. fat in skillet. Add onion and sausage, cooking for 5 minutes or until onion beginning to soften. Add garlic and cook for another 1-2 minutes. Stir in spinach and cook until it wilts. Remove from heat.

Once sweet potato crust is done, spread sausage and onion on top of it in baking dish. In a medium bowl, whisk 4 eggs. Stir in coconut milk and dried sage; season with salt and pepper. Pour this mixture over the sweet potato and sausage.

Bake at 375 for 45 minutes or until egg is set. Allow to sit for 5-10 minutes before cutting and serving.

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