Sweet Potato, Sausage and Egg Breakfast Casserole
User Reviews
5
Sweet Potato, Sausage and Egg Breakfast Casserole
Description
The Sweet Potato, Sausage and Egg Breakfast Casserole begins by sautéing cubed sweet potatoes until nearly tender in a skillet, then adding diced red bell pepper and chopped onion, cooking until soft and seasoned with salt and freshly ground black pepper. Separately, ground sausage is browned and crumbled. The cooked vegetables and sausage are transferred to a casserole dish.
Beaten eggs combined with almond or coconut milk and thyme are poured over the sausage and vegetable mix and stirred to blend. The casserole is baked covered at 375°F for 20 minutes, then uncovered and baked another 15 minutes to brown the top and develop flavor. After a rest, it is ready to serve, optionally garnished with green onions for freshness. The dish balances sweet and savory flavors with varied textures from soft potatoes and tender cooked eggs to savory sausage.
Ingredients
- 2 sweet potatoes cubed (or 1 1/2 large sweet potatoes, medium sized
- 1 red bell pepper diced
- 1 onion chopped, medium
- 1 lb sausage grass fed, ground
- 8 egg
- ⅓ cup almond milk or coconut milk
- 1 teaspoon thyme
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground
Instructions
- Heat oil in a skillet over medium-high heat. Add sweet potatoes to the skillet and cover with a lid. Cook for about 8 minutes, stirring occasionally until the sweet potatoes are almost tender. Add onion and red bell pepper, season with salt & black pepper, and cook until vegetables are tender (about 3 more minutes). Transfer the vegetables to a casserole dish.
- Add sausage to the skillet and cook over medium-high heat until browned (about 5 minutes), crumbling the sausage with a spoon as it cooks. Transfer to the casserole dish.
- In a medium bowl, whisk the eggs, almond milk, and spices. Pour over the vegetables & sausage mixture in the casserole dish, and stir to combine.
- Bake the breakfast casserole covered with an aluminum foil in a 375 F preheated oven for 20 minutes. Then remove the aluminum foil and bake for an additional 15 minutes until the top of the potatoes begins to brown. Remove and let the casserole rest for 5 minutes. Sprinkle with green onions and serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Serving | 220g | |
| Calories | 389kcal | 19% |
| Carbohydrates | 24.4g | 8% |
| Protein | 18.4g | 37% |
| Fat | 24.2g | 37% |
| Saturated Fat | 9.7g | 49% |
| Polyunsaturated Fat | 13.5g | 79% |
| Cholesterol | 211mg | 70% |
| Sodium | 787mg | 33% |
| Fiber | 4.1g | 16% |
| Sugar | 2.4g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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