SWEET POTATO, SAUSAGE & EGG CASSEROLE

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Prep time: 15 mins
Cook time: 45 mins
Servings: 8

Perfect as an easy family dinner or holiday brunch idea, this Sweet Potato, Sausage and Egg Casserole is bursting with all kinds of delicious flavor. It’s filled with roasted sweet potato, sausage, bell pepper, cauliflower and kale, and it’s Whole30, paleo, gluten free, and dairy free.

INGREDIENTS

  • 3 tablespoons olive oil divided

  • 1 1/2 pounds sweet potatoes scrubbed
    and cut into 1/2" cubes

  • 1 small yellow onion diced

  • 6 cloves garlic minced

  • 1 pound ground breakfast sausage

  • 1 yellow bell pepper thinly sliced or chopped

  • 2 cups cauliflower chopped into small florets

  • 3 cups chopped kale (woody stems removed)

  • 1 teaspoon salt

  • 1 teaspoon freshly ground black pepper

  • 12 large eggs

  • 3/4 cup Original Mariani Walnutmilk

  • Fresh chopped parsley to garnish

INSTRUCTIONS

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  1. Preheat oven to 400°F and spray a 9x13-inch baking dish with non-stick cooking spray. Set aside. At the same time, line a large baking sheet with parchment paper.

  2. In a large mixing bowl, toss the cubed sweet potatoes with 2 tablespoons olive oil and a pinch of salt and pepper. Transfer to the prepared baking sheet, spreading the sweet potatoes in a single, even layer. Bake for approximately 20-25 minutes, or until potatoes are soft and edges are just starting to crisp.

  3. As the sweet potatoes bake, heat the remaining olive oil in a large skillet over medium-high heat. Add the onion and cook for 3-4 minutes, stirring frequently or until onions start to soften. Stir in garlic and cook for 1 minute more, stirring constantly.

  4. Add the sausage to the skillet with the onions and garlic and use a wooden spoon or spatula to break it apart into smaller pieces (this gets easier as cooking progresses). Continually work to break the sausage into smaller pieces until the sausage and onion have combined and the sausage is nearly cooked.

  5. Add the bell pepper and cauliflower to the skillet. Stir well to combine. Cook the sausage with the veggies until veggies just start to soften. Remove from heat and stir in the chopped kale.

  6. Combine the sausage mixture with the roasted sweet potatoes in a large mixing bowl and set aside.

  7. In a separate bowl, combine the eggs with Mariani Walnutmilk and whisk well to combine.

  8. Transfer the combined sausage and sweet potato mixture to the prepared baking dish. Carefully pour egg mixture over the sausage and potatoes. Bake in a preheated oven for 25-30 minutes, or until eggs are cooked and the center is set.

  9. Garnish with fresh parsley and serve immediately, or enjoy as leftovers for up to 3-4 days.

Nutritional analysis per serving:

Calories: 429, Fat: 27g, Saturated Fat: 8g, Cholesterol: 319mg, Sodium: 823mg, Potassium: 787mg, Carbohydrates: 23g, Fiber: 3g, Sugar: 4g, Protein: 21g, Vitamin A: 301.1%, Vitamin C: 89.9%, Calcium: 12.4%, Iron: 17.2%

Yield: 8   Recipe created by Jessica at The Forked Spoon 8Pin it

SWEET POTATO, SAUSAGE & EGG CASSEROLE

Perfect as an easy family dinner or holiday brunch idea, this Sweet Potato, Sausage and Egg Casserole is bursting with all kinds of delicious flavor. It’s filled with roasted sweet potato, sausage, bell pepper, cauliflower and kale, and it's Whole30, paleo, gluten free, and dairy free.

prep time: 15 minscook time: 45 minstotal time: 60 mins

ingredients:

  • 3 tablespoons olive oil divided
  • 1 1/2 pounds sweet potatoes scrubbed and cut into 1/2" cubes
  • 1 small yellow onion diced
  • 6 cloves garlic minced
  • 1 pound ground breakfast sausage
  • 1 yellow bell pepper thinly sliced or chopped
  • 2 cups cauliflower chopped into small florets
  • 3 cups chopped kale (woody stems removed)
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 12 large eggs
  • 3/4 cup Original Mariani Walnutmilk
  • Fresh chopped parsley to garnish

instructions

  1. Preheat oven to 400°F and spray a 9x13-inch baking dish with non-stick cooking spray. Set aside. At the same time, line a large baking sheet with parchment paper.
  2. In a large mixing bowl, toss the cubed sweet potatoes with 2 tablespoons olive oil and a pinch of salt and pepper. Transfer to the prepared baking sheet, spreading the sweet potatoes in a single, even layer. Bake for approximately 20-25 minutes, or until potatoes are soft and edges are just starting to crisp.
  3. As the sweet potatoes bake, heat the remaining olive oil in a large skillet over medium-high heat. Add the onion and cook for 3-4 minutes, stirring frequently or until onions start to soften. Stir in garlic and cook for 1 minute more, stirring constantly.
  4. Add the sausage to the skillet with the onions and garlic and use a wooden spoon or spatula to break it apart into smaller pieces (this gets easier as cooking progresses). Continually work to break the sausage into smaller pieces until the sausage and onion have combined and the sausage is nearly cooked.
  5. Add the bell pepper and cauliflower to the skillet. Stir well to combine. Cook the sausage with the veggies until veggies just start to soften. Remove from heat and stir in the chopped kale.
  6. Combine the sausage mixture with the roasted sweet potatoes in a large mixing bowl and set aside.
  7. In a separate bowl, combine the eggs with Mariani Walnutmilk and whisk well to combine.
  8. Transfer the combined sausage and sweet potato mixture to the prepared baking dish. Carefully pour egg mixture over the sausage and potatoes. Bake in a preheated oven for 25-30 minutes, or until eggs are cooked and the center is set.
  9. Garnish with fresh parsley and serve immediately, or enjoy as leftovers for up to 3-4 days.

Calories

429

Fat

27g

Sat. Fat

8g

Carbs

23g

Protein

21g

Sugar

4g

Cholesterol

319mg

Sodium

823mg

Potassium

787mg

Fiber

3g

Vitamin A

301.1%

Vitamin C

89.9%

Calcium

12.4%

Iron

17.2%
Created using The Recipes Generator
Heather Orr-Martinez