SWEET POTATO SAUSAGE AND EGG BREAKFAST CASSEROLE (PALEO) #brunch #meals

SWEET POTATO SAUSAGE AND EGG BREAKFAST CASSEROLE (PALEO) #brunch #meals

Sweet Potato Sausage and Egg Breakfast Casserole – a solid breakfast goulash ideal for a huge breakfast or early lunch with your entire family. On the off chance that you are searching for a group satisfying breakfast formula that doesn't expect you to get up at the beginning of the day, this sweet potato hotdog, and egg breakfast dish is ideal for you!

This short-term egg breakfast dish is extraordinary for an Easter or Christmas early lunch, or whenever you have family around. It's an incredible breakfast/informal breakfast formula that everybody will cherish. I love that it's so hands-off in the first part of the day on the off chance that you have prepared every one of your veggies the prior night.

What's more, extras are so acceptable, they warm truly well and can most recent a few days in the refrigerator. Extras make for an extraordinary lunch as well, and they keep you full gratitude to all the protein from the eggs and hotdog.

Also Try Our Recipe : SHENG JIAN BAO: PAN-FRIED PORK BUNS (生煎包)

SWEET POTATO SAUSAGE AND EGG BREAKFAST CASSEROLE (PALEO) #brunch #meals

INGREDIENTS

  • 2 medium sized sweet potatoes, cubed (or 1 1/2 large sweet potatoes)
  • 1 red bell pepper, diced
  • 1 medium onion, chopped
  • 1 lb grass fed ground sausage
  • 8 eggs
  • 1/3 cup almond milk, or coconut milk
  • 1 tsp thyme
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper

INSTRUCTIONS

  1. Heat oil in a skillet over medium-high heat. Add sweet potatoes to the skillet and cover with a lid. Cook for about 8 minutes, stirring occasionally until the sweet potatoes are almost tender. Add onion and red bell pepper, season with salt & black pepper, and cook until vegetables are tender (about 3 more minutes). Transfer the vegetables to a casserole dish.
  2. Add sausage to the skillet and cook over medium-high heat until browned (about 5 minutes), crumbling the sausage with a spoon as it cooks. Transfer to the casserole dish.
  3. In a medium bowl, whisk the eggs, almond milk, and spices. Pour over the vegetables & sausage mixture in the casserole dish, and stir to combine.
  4. Bake the breakfast casserole covered with an aluminum foil in a 375 F preheated oven for 20 minutes. Then remove the aluminum foil and bake for an additional 15 minutes until the top of the potatoes begins to brown. Remove and let the casserole rest for 5 minutes. Sprinkle with green onions and serve!

For More Details : bit.ly/2S9DS8o

Read More Our Recipe : Blueberry Cream Cheese Babka

Post a comment

0 Comments