Sweet Potato Breakfast Casserole
This recipe was circulating around my gym a couple years ago as the "must make" casserole. It is both Whole30 and Paleo-compliant and has loads of flavor! It packs tons of protein and carbs, making it an excellent pre-workout meal, or just an amazing, nutrient-dense weekend breakfast to share with the fam. This would be a great one to add to your weekend meal prep list because it reheats beautifully throughout the week! Enjoy!
1 pound ground pork (or meat of your choice)
½ teaspoon garlic powder
1 teaspoon salt
¼ teaspoon powdered thyme
½ teaspoon sage
⅛ teaspoon fennel
pinch red pepper flakes
4 cups peeled and cubed sweet potatoes (3-4 potatoes)
1 onion, diced
1 bell pepper, diced (optional)
8 eggs (large - extra large)
½ cup coconut milk (canned) can sub other milk
Sea Salt and freshly cracked pepper
In a skilled combine all the sausage ingredients. Cook until almost done. Add the onions and finish cooking.
Meanwhile, place sweet potatoes on a jelly roll pan and broil on high for 10 minutes, stir and broil another 5 minutes.
Turn oven to 350 degrees.
In a bowl, whisk together coconut milk and eggs and season with salt and pepper.
Spread broiled sweet potatoes in the bottom of a 9x13 inch pan. Top with meat mixture. Sprinkle with the bell peppers. Pour egg mixture over the top.
Put in preheated 350 degree oven and bake for 30 minutes.
To make the night before, follow the steps for the sausage and sweet potatoes and layer those and the bell pepper in the pan. Place in refrigerator. Whisk eggs in a bowl and put in refrigerator. In the morning add the coconut milk to the eggs and whisk and pour over the pan. Place in cold oven and turn to 350. Bake for 35 minutes.
Original recipe and photos adapted from: https://www.fromthiskitchentable.com/sweet-potato-breakfast-casserole/