Sunday Breakfast Casserole

Breakfast for days! The inspiration for this dish comes from Paleo OMG’s Easy Breakfast Casserole. What I love about this dish is that you can adapt it to include whatever you have on hand. I make mine on Sundays while cleaning out the refrigerator( hence the name). Whatever is leftover from the week prior typically ends up in my casserole, leftover roasted vegetables, grilled meats, you name it.

Print Recipe

Sunday Breakfast Casserole

Course

Breakfast

Servings

Ingredients

• 2 tablespoons fat of choice (Ghee coconut oil, bacon fat)
• 1 large sweet potato or yam diced
• 1 pound breakfast sausage
• ½ yellow onion diced
• 2 cups spinach chopped
• 1 small zucchini diced
• 1/2 red pepper diced
• 10 eggs whisked
• salt and pepper

Course Breakfast Servings Ingredients 2 tablespoons fat of choice (Ghee coconut oil, bacon fat) 1 large sweet potato or yam diced 1 pound breakfast sausage ½ yellow onion diced 2 cups spinach chopped 1 small zucchini diced 1/2 red pepper diced 10 eggs whisked salt and pepper

Instructions

1. Preheat oven to 400 degrees. Grease a 9x12 baking dish.
2. Toss diced sweet potatoes with 1 tablespoon of cooking fat of choice and sprinkle with salt
3. Place sweet potatoes on baking sheet and bake for 20-25 minutes, until soft.
4. While sweet potatoes are cooking, place a large sauté pan over medium heat. Add breakfast sausage and cook until no pink remains in meat. Remove and drain on a paper towel.
5. Wipe out grease from pan and add in remaining tablespoon of cooking fat of choice.
6. Add onion, red pepper, zucchini and spinach to pan and sauté over medium heat for 3-5 minutes until vegetables are tender.
7. Place meat mixture in baking dish, add sweet potatoes and sautéed vegetables.
8. Whisk eggs in a large bowl and season with salt and pepper.
9. Pour eggs over top of meat and vegetable mixture and mix well.
10. Place in oven and bake for 25-30 minutes, until eggs are set in the middle.

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