Sweet Potato and Egg Breakfast Casserole

This sweet potato breakfast casserole is brunch at its best: sage-seasoned eggs thickened with coconut milk, draped over onion and sausages.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 271 Calories

Ingredients

• ½ teaspoon salt
• 4 eggs
• ½ teaspoon ground black pepper
• ½ teaspoon garlic powder
• 1 sweet onion, chopped
• ½ cup coconut milk
• 3 tablespoons coconut oil, divided
• ¾ teaspoon dried sage
• 2 sweet potatoes, grated
• 3 (4 ounce) links pork breakfast sausage, chopped, or to taste

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

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.

Step 5

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