Sweet Potato Sausage Egg Casserole

A goal of mine for 2015 is to try and execute this nicely wrapped challenge to the human diet to remain a healthy weight. I’m sure you’ve heard it before…

“Breakfast like a king, lunch like a prince, dinner like a pauper”

It makes sense when you think about it. When you eat a big breakfast your body has all day to move and digest… when you eat a large dinner, you sit on the couch or go to sleep feeling like you swallowed a watermelon.

At first, I was all “I can’t eat 600 calories of cereal!” (Naturally… Special K girl all the way.)

Then I realized the key to making breakfast the largest meal of the day is either variety (bowl of protein-packed cereal, apple, and piece of buttered toast) OR this casserole dish.

Ingredients

• 8 eggs (we actually use 10-12)
• 10-12 asparagus spears, chopped into 1-inch pieces
•  1 small onion, chopped
•  4 links/1 package of any sausage you like (I use turkey sausage.)
• 2 small sweet potatoes, microwaved or baked until mostly cooked
•  2 small tomatoes, chopped
• 1 orange bell pepper
• 1 16-oz package portobello mushrooms, sliced
• Sea salt and black pepper
• 1-2 tbsp coconut oil

Directions

1.  Preheat oven to 350 degrees.
2.  Evenly spread the coconut oil in bottom of 9×13 baking/casserole pan.
3.  Beat the eggs together in a small bowl and set aside.
4.  Place all remaining vegetables and sausage in the pan.
5.  Pour the eggs over the top and season with salt and peppers.
6.  Bake for 30-40 minutes or until the eggs are baked and set. A knife inserted will come out clean and the top will be a nice golden brown.

Serves 6-8