Christmas Breakfast Casserole
 
Prep time
Cook time
Total time
 
If you don't like the skin of the sweet potato you can peel it before grating. I don't mind it at all, and I like the added nutrition and fiber.
Author:
Serves: 6
Ingredients
  • Coconut oil, ghee, or butter (for greasing your 13 x 9 dish)
  • 1 lb. uncooked breakfast sausage
  • 1 yellow onion, diced
  • 1 small sweet potato, skin on (about 1 lb. or 2 cups of shredded potato, packed)
  • (1) 10 oz. package frozen, chopped spinach
  • 10 large (or 8 jumbo) eggs
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ½ teaspoon ground pepper
Instructions
  1. Grease a 13 x 9 glass dish. Heat oven to 375 F.
  2. Heat a large non-stick skillet or electric skillet to medium heat. Add the sausage and use a spoon to break it up into small crumbles. Let it sit about 5 minutes to brown without moving it around too much other than to break it into smaller pieces.
  3. Add the onion and stir to allow the sausage to finish cooking while the onions cook, about 5 more minutes.
  4. Using a box grater or food processor with a grating attachment, shred your sweet potato.
  5. Defrost and squeeze all the water from the spinach.
  6. Beat eggs in a large bowl. Add shredded sweet potato, onions, sausage, spinach, garlic powder, salt, and pepper.
  7. Add mixture to prepared dish and bake for 30 minutes. Allow casserole to cool about 10 minutes before slicing.
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/christmas-breakfast-casserole/