Ingredients
The following ingredients have 4 Servings
- 2 tbsp of butter or olive oil (or combo of both)
- 1 lb ground sausage of choice
- 2 small sweet potatoes (½-inch cube (2 cups of ½-inch cube sweet potato. I didn’t peel but you can if you want))
- ½ medium onion (diced)
- ½ red bell pepper (diced)
- 2 medium apples (1-inch cube (I didn’t peel, but you can if you want))
- 1 - 1½ tsp sea salt
- ½ tsp dried thyme
- ¼ tsp pepper
- 3 cloves of garlic (fine chop)
- 1 handful of baby spinach (chopped)
- 1 – 1 ½ cups cheese of choice (shredded)
- 12 eggs
- ½ cup full fat coconut milk or milk
Instruction
- Pre-heat the oven to 400 degrees and butter a 9x13 casserole dish.
- Warm a large skillet over medium-high heat, melt the butter, and brown the sausage. Use a slotted spoon to scoop the browned sausage out of the skillet, leaving the fat behind to cook the veggies in.
- Add the sweet potato to the fat in the skillet over medium-high heat, and cook for a few minutes. Sweet potato takes a bit longer to cook than the other veggies, so don’t add the others just yet.
- Once the sweet potato has cooked for a few minutes, add the onion, pepper, apples, sea salt, thyme, and pepper, and cook over medium-high heat, stirring occasionally. Cook the veggies for about 7-10 minutes until soft and sweet.
- Add the garlic and spinach to the skillet, stir, and cook for one minute. Turn the skillet off, and stir in cooked sausage and the shredded cheese.
- Dump the cooked veggie/sausage mixture from the skillet into the buttered casserole dish, and spread the mixture out evenly. Whisk the eggs and milk in a medium mixing bowl and pour over the veggie/sausage mixture.
- Bake the breakfast casserole for 25-30 minutes at 400 degrees until the eggs are set, and the top is a pretty golden brown. Let the casserole rest for 5-10 minutes before cutting.
