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:
- Preheat oven to 375.
- 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.
- 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.
- 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.
- 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.
- 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!
- *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