Sweet Potato + Egg Breakfast Casserole
I came up with this recipe because I dreamt of something yummy for breakfast that included sweet potatoes, my new found love of US Wellness pork sausage, and eggs. It's not super easy to make (it's time consuming when I have a 5 month old and a toddler!), but it's worth it when you can make a big batch to have for a few days. This recipe is for an 8x8 pan, but you can make it bigger by doing 4 large sweet potatoes and a couple extra eggs... I really liked the thick layer of sweet potato on the bottom.
Ingredients:
2 large sweet potatoes or 4 smaller ones, shredded (or pulse in a food processor)
1 lb sugar free pork sausage (obsessed with US Wellness' pork sausage)
1 cup kale or spinach
6 eggs
2 tbsp+ coconut oil
1/2 teaspoon baking soda
1 tbsp water
Instructions:
1. Grease an 8x8 baking dish with coconut oil (the spray kind is awesome) and preheat oven to 350 degrees.
2. In a large pan, heat the coconut oil on the stove and cook the shredded sweet potatoes. I like to cook them until they're almost crispy. Add coconut oil as needed.
3. Make a layer in the baking dish with all of the cooked sweet potato.
4. Add the sausage to the pan, crumble, and cook until done. Layer the sausage on top of the sweet potato.
5. Add the spinach or kale to the sausage grease and cook for about 3 minutes. Layer the greens on top of the sausage.
6. In a separate bowl, whisk 6 eggs. Combine the water and baking soda in a small bowl, whisk, then add to the eggs (this makes the eggs fluffier) and whisk until blended. Layer the eggs on top of the greens.
7. Bake for about 30-40 minutes, or until the eggs are fully cooked.
Enjoy <3
Ingredients:
2 large sweet potatoes or 4 smaller ones, shredded (or pulse in a food processor)
1 lb sugar free pork sausage (obsessed with US Wellness' pork sausage)
1 cup kale or spinach
6 eggs
2 tbsp+ coconut oil
1/2 teaspoon baking soda
1 tbsp water
Instructions:
1. Grease an 8x8 baking dish with coconut oil (the spray kind is awesome) and preheat oven to 350 degrees.
2. In a large pan, heat the coconut oil on the stove and cook the shredded sweet potatoes. I like to cook them until they're almost crispy. Add coconut oil as needed.
3. Make a layer in the baking dish with all of the cooked sweet potato.
4. Add the sausage to the pan, crumble, and cook until done. Layer the sausage on top of the sweet potato.
5. Add the spinach or kale to the sausage grease and cook for about 3 minutes. Layer the greens on top of the sausage.
6. In a separate bowl, whisk 6 eggs. Combine the water and baking soda in a small bowl, whisk, then add to the eggs (this makes the eggs fluffier) and whisk until blended. Layer the eggs on top of the greens.
7. Bake for about 30-40 minutes, or until the eggs are fully cooked.
Enjoy <3