Egg & Sausage Bake with Sweet Potato Crust
A simple and nourishing breakfast casserole made with eggs, cream, white cheddar, sausage, and a sweet potato crust.
Ingredients
- 2-3 sweet potatoes, peeled 2–3 medium sweet potatoes (or 2 large)
- coconut oil or butter for greasing the pan
- 10 eggs
- 1/2 cup heavy cream
- 1/2 tsp pepper
- 1/2 tsp dry mustard
- 1/2 tsp salt
- 2-3 cups shredded white cheddar cheese or a blend of cheeses, your choice.
- 9-12 oz breakfast sausage cut in bite sized pieces
Instructions
- Preheat the oven to 375°F. Slice the sweet potatoes into thin rounds, about ⅛-inch thick. For longer slices that layer nicely, cut them at a diagonal.
- Grease a casserole dish with coconut oil or butter. Use any excess oil on your hands to lightly coat the sweet potato slices. Arrange the slices in overlapping layers across the bottom of the dish. Roast for 20 minutes.
- Meanwhile, prepare the egg mixture by whisking together the eggs, heavy cream, and seasonings until well combined. Set aside.
- Cook the sausage in a skillet over medium heat, breaking it into bite-sized pieces, until browned and fully cooked. Shred the cheese.
- Remove the sweet potatoes from the oven. Sprinkle the cooked sausage evenly over the sweet potatoes, then top with 1½ cups of shredded cheese.
- Pour the egg mixture evenly over the casserole. Gently tilt the pan if needed to help the eggs settle into all the corners. Top with the remaining cheese. Season with a pinch of extra salt and fresh cracked black pepper.
- Reduce the oven temperature to 325°F and bake for 45 minutes, or until the center is set and the top is lightly golden. Let cool slightly before serving.
