Sweet Potato, Sausage, and Egg Breakfast Casserole

y.u.m.

Ingredients:

• 1 red bell pepper, diced
• 1 medium onion, diced (I used half an onion.)
• 2 medium-sized sweet potatoes or 1½ large sweet potatoes, cubed  (I cubed mine smaller than pictured.  They cooked faster, and they didn't need cut when eating.)
• 1 lb. grass fed ground sausage (Next time, I am going to try half turkey and half regular sausage.  One pound was a lot of meat.  If you don't want a super meaty meal, try 3/4 pound.)
• 8 eggs
• 1 cup grated cheddar cheese
• ⅓ cup almond milk (or coconut milk) (or...I used 2% because that's what I had on hand and it was perfect.)
• 1 tsp. thyme
• 1 tsp. salt
• ½ tsp. freshly ground black pepper

Directions:

1. Preheat oven to 375. 
2. Heat about 1 tablespoon of EVOO oil in a skillet over medium-high heat. Add onion and red bell pepper, season with salt and black pepper, and cook until vegetables are tender (about 3 minutes). Transfer to a large mixing bowl.
3. 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 same large mixing bowl.
4. Add sweet potatoes to the skillet, drizzle some olive oil on top, and cover with a lid. Let it cook for about 8 - 10 minutes, stirring occasionally, until the sweet potatoes are tender. Transfer them to the same large mixing bowl.
5. In a separate medium bowl, whisk the eggs, milk, cheese, and spices. Pour over the veggie and sausage mixture in the large bowl, and stir to combine.
6. Pour the mixture in a 9 x 13 baking dish (I sprayed a thin coating of cooking spray) and bake covered with foil for 20 minutes.   After 20 minutes, remove the foil and bake for an additional 15 minutes until the top of the potatoes begin to brown. Remove and let the casserole rest for 5 minutes. Sprinkle with green onions (optional) and serve!
7. *This recipe turns out best if baked in a regular 9 x 13 " baking dish. If baked in a deeper dish, it may require additional baking time for the eggs at the bottom to set.

*www.deliciousmeetshealthy.com

Easy! Peanut Butter Pie

Ingredients:

Oreo Crust

• 20 peanut butter Oreos (or regular, Double Stuf is ok!)
• 5 Tablespoons unsalted butter, melted

Ganache

• 3/4 cup heavy cream
• 6 ounces semi-sweet chocolate, coarsely chopped

Peanut Butter Filling

• 3/4 cup heavy cream
• 8 ounce block cream cheese, softened to room temperature
• 1 and 1/2 cups creamy peanut butter
• 3/4 cup confectioners' sugar
• 1 teaspoon pure vanilla extract
• 1 cup Reese's Pieces, crushed (I didn't think it needed this much.  I used about 3/4 cup.)

Directions:

1. Preheat the oven to 350°F. Spray a 9-inch pie dish with nonstick spray or grease lightly with butter.
2. Make the crust: In a food processor or blender, pulse the whole Oreos into a fine crumb. Stir the cookie crumbs and melted butter together, then press into the pie dish. Bake for 9-10 minutes. Allow to cool as you prepare the rest.
3. Make the ganache: Place chopped chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat, stirring occasionally. Once it begins to boil, immediately remove from heat then pour over the chocolate. Stir gently until the ganache is smooth. Set aside and allow to cool to room temperature. During this time, it will slowly thicken as well.
4. Make the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form, about 5 minutes. Spoon the whipped cream into a bowl and set aside. Using the same mixing bowl (no need to rinse clean!), beat the cream cheese, peanut butter, confectioners' sugar, and vanilla extract together on medium-high speed until combined. Mixture will be thick. Fold in the whipped cream until smooth. be gentle, you don't want to deflate that cream.
5. Sprinkle half of the Reese's Pieces on top of the cooled crust. Spread peanut butter filling evenly on top, then spread ganache on top of filling. Sprinkle the rest of the Reese's Pieces on top.
6. Chill the pie in the refrigerator for 5-6 hours or even overnight. Slice and serve cold.

Notes: This pie can be frozen up to 3 months. It's tasty frozen or you can let it thaw overnight in the refrigerator before serving.

*www.sallysbakingaddiction.com