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Sweet Potato Breakfast Casserole - (Dairy and Wheat Free)

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  • Bladderella
    replied
    Re: Sweet Potato Breakfast Casserole - (Dairy and Wheat Free)

    Originally posted by ICNDonna View Post
    Sounds interesting --- I think it could even be served for lunch or dinner?
    Absolutely!

    Leave a comment:


  • ICNDonna
    replied
    Re: Sweet Potato Breakfast Casserole - (Dairy and Wheat Free)

    Sounds interesting --- I think it could even be served for lunch or dinner?

    Thanks for sharing.

    Donna

    Leave a comment:


  • Sweet Potato Breakfast Casserole - (Dairy and Wheat Free)

    Sweet Potato Breakfast Casserole - (Dairy and Wheat Free)

    Ingredients

    Sausage
    • 1 pound ground pork (or IC-friendly meat of your choice)
    • ½ teaspoon garlic powder
    • 1 teaspoon salt
    • ¼ teaspoon powdered thyme
    • ½ teaspoon sage
    • ⅛ teaspoon fennel
    • black pepper

    Everything Else
    • 4 cups peeled and cubed sweet potatoes (3-4 potatoes)
    • 2 teaspoons onion powder
    • 1 bell pepper, diced (optional)
    • 8 eggs (large - extra large)
    • ½ cup canned coconut milk
    • Sea Salt and freshly cracked pepper

    Instructions

    1. In a skilled combine all the sausage ingredients. Cook until almost done. Add the onion powder and finish cooking.
    2. Meanwhile, place sweet potatoes on a jelly roll pan and broil on high for 10 minutes, stir and broil another 5 minutes. Keep pan in the middle of the oven. If yours is higher, you may need to cut down on the time.
    3. Turn oven to 350 degrees.
    4. In a bowl, whisk together coconut milk and eggs and season with salt and pepper.
    5. Spread broiled sweet potatoes in the bottom of a 9x13 inch pan. Top with meat mixture. Sprinkle with the bell peppers. Pour egg mixture over the top.
    6. Put in preheated 350 degree oven and bake for 30 minutes.

    Notes
    To make the night before, follow the steps for the sausage and sweet potatoes and layer those and the bell pepper in the pan. Place in refrigerator. Whisk eggs in a bowl and put in refrigerator. In the morning add the coconut milk to the eggs and whisk and pour over the pan. Place in cold oven and turn to 350. Bake for 35 minutes.
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