I’m always on the lookout for more grab-and-go breakfast ideas, and this one fits the bill quite nicely. It reheats really nicely, and it’s even delicious cold if you’re having that kind of a day. Added bonus(es): dairy-free, gluten-free, paleo.
Sweet Potato and Sausage Breakfast Casserole
- 1 pound Pork breakfast sausage (or turkey)
- 1 cup Onion, diced
- 2 large Sweet potatoes, peeled and shredded
- 12 Eggs
- 1 cup Coconut milk (I used Light and it worked great)
- 1 tsp Kosher salt
- 1/2 tsp Pepper
Preheat your oven to 325* and spray a 9×13 baking dish with cooking spray.
Brown the sausage in a large skillet over medium-high heat, crumbling it into small pieces as it cooks. Once it’s nearly cooked through, add the onion and sauté until softened. Set this aside to cool.
Spread the shredded sweet potato in the baking dish, creating an even layer. Sprinkle the sausage and onion mixture over the top. Whisk together the remaining ingredients and pour into the baking dish.
Bake for 45 minutes, until eggs are set. Let cool for 10 minutes, slice and serve!