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 calories
carbohydrate: 13.8 g
cholesterol: 117.3 mg
fat: 19.8 g
fiber: 2.2 g
protein: 10.3 g
saturatedFat: 11 g
servingSize: -
sodium: 592.5 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with 1 tablespoon coconut oil.

  2. Place grated sweet potatoes in the bottom of the baking dish.

  3. 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.

  4. Mix eggs, coconut milk, sage, salt, pepper, and garlic powder together in a bowl. Pour mixture into the baking pan.

  5. Bake in the preheated oven until set, about 45 minutes.

Recipe Yield

1 casserole

Recipe Note

Delicious.

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