Ingredients
Vegetables and Sausage
- 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
Egg Mixture
- 8 eggs
- 1/3 cup almond milk (or coconut milk)
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
To Finish
- Oil for cooking (such as olive oil or vegetable oil)
- Green onions for garnish (optional)
Instructions
- Cook Sweet Potatoes and Vegetables: Heat oil in a skillet over medium-high heat. Add the cubed sweet potatoes and cover with a lid. Cook for about 8 minutes, stirring occasionally until the sweet potatoes are almost tender. Then add the chopped onion and diced red bell pepper. Season with salt and freshly ground black pepper, and cook until the vegetables are tender, about 3 more minutes. Transfer the cooked vegetables to a casserole dish.
- Brown the Sausage: In the same skillet, add the grass-fed ground sausage and cook over medium-high heat for about 5 minutes. Crumble the sausage with a spoon as it cooks to ensure even browning. Once browned and cooked through, transfer the sausage to the casserole dish with the vegetables.
- Prepare Egg Mixture: In a medium bowl, whisk together the 8 eggs, 1/3 cup almond (or coconut) milk, thyme, salt, and freshly ground black pepper until fully combined and slightly frothy.
- Combine and Bake: Pour the egg mixture over the sausage and vegetable mixture in the casserole dish. Stir gently to combine all ingredients evenly. Cover the casserole dish with aluminum foil.
- Bake the Casserole: Place the casserole in a preheated oven at 375°F (190°C). Bake covered with foil for 20 minutes. Then, remove the foil and continue baking for an additional 15 minutes, or until the top begins to brown and the eggs are fully set.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes to finish setting. Sprinkle with chopped green onions if desired, then serve warm.
Notes
- Using grass-fed sausage adds a richer flavor and better nutrition profile.
- You can substitute almond milk with any other milk or plant-based milk of your choice.
- Covering with foil prevents the eggs from drying out during the initial baking phase.
- Letting the casserole rest after baking helps it set and makes it easier to slice and serve.
- For a spicier version, consider adding some chili flakes or hot sauce to the egg mixture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
