Sweet Potato and Egg Breakfast Casserole recipe
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Ingredients
- 3 tablespoons coconut oil, divided 2 sweet potatoes, grated 3 (4 ounce) links pork breakfast sausage, chopped, or to taste 1 sweet onion, chopped 4 eggs ½ cup coconut milk ¾ teaspoon dried sage ½ teaspoon salt ½ teaspoon ground black pepper ½ teaspoon garlic powder
Nutrition Info
- 270.9 caloriescarbohydrate: 13.8 gcholesterol: 117.3 mgfat: 19.8 gfiber: 2.2 gprotein: 10.3 gsaturatedFat: 11 gservingSize: -sodium: 592.5 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Sweet Potato and Egg Breakfast Casserole
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with 1 tablespoon coconut oil.
Place grated sweet potatoes in the bottom of the baking dish.
Heat 2 tablespoons coconut oil in a skillet over medium heat. Add sausage and onion. Cook and stir until sausage is browned and onion is translucent, about 5 minutes. Place mixture in the baking dish on top of the potatoes.
Mix eggs, coconut milk, sage, salt, pepper, and garlic powder together in a bowl. Pour mixture into the baking pan.
Bake in the preheated oven until set, about 45 minutes.