I’ve had a hard time finding big fancy breakfasts worthy of a lazy Saturday morning that are still clean and healthy. These waffles are pretty darn tasty but most of the time I am more of a savory breakfast kind of person. Not only is this recipe clean but it’s also gluten and lactose free along with paleo friendly. Boom, I’m pretty sure that covers it all.
Plus, this can be whipped up the night before then refrigerated and baked the next morning. Joel’s family makes a yummy egg and sausage casserole but it involves bread so this is a nice alternative to keep it clean and avoid carbs.
The original recipe called for more onion but the first time I made it the onion was a bit overpowering so I reduced the amount. I added cheese to half the casserole to reduce the chance of whining from that husband of mine. He’s not a fan of sweet potatoes and healthy versions of things. He’s getting over it slowly but surely. Or at least learning not to complain so much.
- 1 1/2 lbs. breakfast sausage
- 1/2 Tbsp. coconut oil
- 12 eggs
- 2 sweet potatoes, peeled and shredded
- 1/4 large sweet onion, shredded
- 1 tsp garlic powder
- 1/4 tsp nutmeg
- 1 tsp. sea salt
- 1 tsp. pepper
- 1/4 cup almond milk (or any other milk)
- 1/2 cup shredded cheddar cheese, optional
- Melt the coconut oil in a skillet over medium heat and cook sausage until no longer pink.
- Meanwhile, whisk together eggs, sweet potatoes, onion, garlic powder, nutmeg, salt, pepper and almond milk. Stir in sausage. Sprinkle with cheese if using.
- Pour egg/sausage mixture into a 13x9 pan greased with additional coconut oil. At this point you can bake the casserole at 375 degrees for 45 minutes then cover with foil and bake another 10 minutes. Or you can do what I did and cover and refrigerate overnight. Add an additional 5-10 minutes to baking time if you have made it the night before.