This casserole is fantastic – it has all the feel of a really good omelette. Since it’s cooked like a casserole, it’s also super easy and you can make it up to two days ahead. How easy is it, especially during the holidays?!
The combination of sweet Italian sausage and white sweet potato is truly delicious. I found this dish to be filling, satisfying and, above all, you won’t feel like you’re missing out on anything.
Everyone needs the perfect breakfast casserole recipe. This sausage breakfast casserole recipe is definitely a keeper. This recipe is from Danielle Walker’s Celebrations cookbook.
Here are some other recipes to try:
Breakfast casserole with sausage
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From page 271 of Danielle Walkers Celebration Cookbook.
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Preheat oven to 350℉
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In a cast iron skillet, cook sausage over medium heat until browned and almost cooked through, about 8 minutes.
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Add the kale and continue cooking for another 5 minutes.
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Remove from pan and drain sausage mixture.
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Discard most of the fat and then return the sausage mixture to the pan.
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In a large bowl, whisk together the eggs, coconut milk, basil, parsley, thyme, salt and pepper.
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Stir in the sweet potatoes.
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Pour the mixture into the pan with the sausage and kale.
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Arrange the tomato slices on top of the casserole.
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Cover and cook for 30 minutes.
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Remove foil and continue baking for another 15 minutes or until center is set.
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Serve hot.
Curiosity: You can use chicken, pork, turkey or beef sausages. Look for sausages that are nitrate-free and have no additives or sugars. I like Hanna sweet potatoes for their slightly sweet white flesh, but any variety will do. Substitute celeriac for sweet potatoes for a low-carb dish.
If you tolerate dairy, mixing 1 cup shredded Gruyere cheese with eggs takes this dish to the next level.
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Calories: 278kcalCarbohydrates: 12GProtein: 14GFat: 19GSaturated fat: 7GCholesterol: 255mgSodium: 601mgFiber: 1GSugar: 2GSoccer: 79mgIron: 2.4mg
