Breakfast Casserole

2 small Sweet Potatoes

3 Tbsp Extra Virgin Olive Oil

2 Sausages (we like Chicken and Apple, but pork is great too!)

½ Yellow Onion

4 Eggs

½ c Coconut Milk

¼ tsp Sage

Sea Salt and Pepper (to taste)

Grease a glass 8×8 inch baking dish. Preheat the oven to 350 degrees Fahrenheit.

Grate the sweet potatoes (making hash browns) and then place them in the bottom of the greased dish.

Heat 2 Tbsp oil over medium-high heat. Chop the onion and sausage (I actually put the sausage in a Bullet to break it apart) and add to the oil. Season with salt and pepper and cook until sausage is no longer pink and onions are translucent.

Layer the sausage and onion on top of the sweet potatoes.

Put the eggs, sage, milk, ½ tsp of sea salt and ½ tsp of pepper into a blender (or Bullet!) and mix thoroughly. Pour this egg mixture on top of the sausage and onions.

Bake uncovered for 45 minutes or until a toothpick comes out clean.