Ingredients:

  • 1 pound Compliant Breakfast Sausage (ground)
  • 2 cups Sweet Potatoes, peeled and finely diced (1/2-inch cubes)
  • 1 medium Yellow Onion, diced
  • 5 ounces Fresh Spinach, packed
  • 2 tablespoons Ghee (clarified butter) or Avocado Oil
  • 1 teaspoon Fresh Sage, minced
  • 1/2 teaspoon Garlic powder
  • 12 Large Eggs
  • 1/2 cup Unsweetened Almond Milk (or full-fat coconut milk)
  • 1 tablespoon Fresh Thyme leaves, stripped
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon Black Pepper, freshly ground

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease the 9x13 inch baking dish generously with extra ghee or avocado oil to prevent sticking.
  2. In the large skillet, brown the compliant sausage over medium-high heat, breaking it up as you go. Drain off any excess grease and set the cooked sausage aside in a separate bowl.
  3. Add the remaining ghee/oil to the skillet. Add the diced sweet potato and onion. Sauté for 8–10 minutes, or until the potatoes begin to soften slightly and the onions are translucent and lightly caramelized. This par-cooking step is vital for proper texture.
  4. Stir in the fresh spinach (and fresh sage, if using) into the skillet with the potatoes. Cook for 1–2 minutes until the spinach is fully wilted. Remove the skillet from the heat.
  5. Transfer the sweet potato and spinach mixture into the prepared baking dish, spreading it into an even layer. Sprinkle the cooked sausage evenly over the vegetable base.
  6. In the large mixing bowl, whisk together the eggs, almond milk, salt, pepper, thyme, and garlic powder until completely combined and slightly frothy.
  7. Carefully pour the egg custard mixture evenly over the contents of the baking dish. Use the back of a spoon or a spatula to gently press down the solids, ensuring the egg mixture permeates all the filling.
  8. Place the casserole in the preheated oven. Bake for 40–45 minutes.
  9. Check Doneness: The casserole is done when the top is lightly golden brown, the edges are set, and a knife inserted near the center comes out clean. The internal temperature should reach 160°F (71°C).
  10. Allow the casserole to rest for 5–10 minutes after removing it from the oven before slicing. This allows the egg proteins to fully set and prevents the casserole from crumbling.