Saturday, July 1, 2017

Sweet Potato Breakfast Bake

We love breakfast for supper at our house.  I like to make a large breakfast casserole, and then we have leftovers to eat for several days afterward.  This recipe is one of our favorites.  Use your food processor to shred the sweet potatoes, and it comes together quickly.

Sweet Potato Breakfast Bake

2 large or 3 medium sweet potatoes, peeled and shredded
8-10 pieces of bacon, cooked and crumbled
1/2 - 1 pound sausage, cooked and crumbled  (make your own if you want one with no sugar added.  I like this recipe.)
1/2 cup coconut milk (or any other milk desired)
16 eggs

Preheat oven to 350 degrees.  Grease a 9 by 13 pan with coconut oil.  Crack eggs into a large mixing bowl and add milk.  I like to use an immersion blender to mix these up.  Tip:  if you are using canned coconut milk, use the immersion blender first to mix up your coconut milk in a small glass pitcher.  Then add the half cup to the eggs and blend together.  Add the remaining ingredients and stir.  Pour into prepared pan.  You may have to spread the sweet potatoes around a bit to distribute evenly.  Bake for 40-45 minutes or until eggs are done.  Let set 5-10 minutes before serving.

Tip:  To save time, use 4-5 precooked, frozen sausage patties.  Just microwave enough to thaw and then cut into small pieces.

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