Overnight Breakfast Casserole
Prep Time: 15 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 40 minutes minutes
Author: Katie Stewart Wellness
- 12 eggs whisked
- 3 chicken turkey, or berkshire pork sausages, casing removed
- 2 large sweet potatoes peeled and chopped into ¼” cubes
- 1 large onion chopped
- 1 cup baby spinach thinly sliced
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme chopped
- Sea salt and pepper to taste
- Avocado oil for cooking
Optional:
- 3 tbsp dairy-free pesto
- ¼ cup nutritional yeast
Heat coconut oil in a large pan. Add sausage, break down into chunks and cook until no longer pink. Set aside.
In the same skillet, add the onion, sweet potatoes, and herbs. Cook until onions are translucent (about 5-7 minutes).
Return the sausage to the pan and fold in baby spinach. Mix until well combined.
Season with sea salt, and pepper. Let cool.
Grease a large glasses baking dish with a little bit of oil.
Add sausage mixture to the dish along with nutritional yeast (if using).
Pour whisked eggs over top. Season with additional sea salt and pepper, if desired.
Mix to combine well and top with dollops of pesto (if using).
Cover and chill in the fridge overnight.
In the morning, bake in a oven preheated to 400F for 25-30 minutes or until eggs are golden and sweet potatoes soft.
