Super simple and crazy delicious, this Sweet Potato Egg Casserole is a great way to start your day.
For the past few months, I have been trying to do some big batch cooking on the weekends to set our household up for a slightly easier week. I have been sort of successful. I say “sort of,” because no matter how much prep I do on the weekends, one or both of my children will undoubtedly throw open the refrigerator that is seriously packed to the gills and ask, “do we have anything to eat?” Followed by them closing it, grabbing pretzels, and declaring that we have “NOTHING to eat.”
You can make this in about half an hour, including baking time, and you’re rewarded with something that tastes like it’s good for you … because it is. As I described it in a recent Instastory (are you following me?), when you take a bite, you just know you’re doing something good for you body.
Whether you’re following a Paleo lifestyle, doing a round of Whole30, or just want a guilt-free breakfast that is hearty enough to keep you going until lunch time, this is it.
Sweet Potato Egg Casserole
1 tablespoon melted coconut oil
2 medium sweet potatoes, small dice
1 pound turkey sausage
1/2 onion, diced
5 oz. spinach, chopped
2 garlic cloves, minced
10 eggs, whisked
1/2 teaspoon salt
Preheat oven to 400 degrees. Lightly spray a 9×12 baking dish with olive oil or coconut oil. Put the diced sweet potatoes on a baking sheet and toss with the melted coconut oil and bake for 20 minutes, or until soft. While the sweet potatoes are cooking, heat up a large frying pan over medium heat. Add the turkey sausage, yellow onion, and garlic (I add the garlic towards the end so it doesn’t burn) and cook until the meat is no longer pink and the onions and garlic are soft and translucent.
Place the meat mixture in the baking dish and spread it out evenly. Add the sweet potatoes, spinach, eggs, and salt. Mix well and bake for 25 minutes, or until eggs are set.