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Sweet Potato and Egg Breakfast Casserole

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1 h servings 271 cals
Original recipe yields 8 servings (1 casserole)

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  • Prep

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with 1 tablespoon coconut oil.
  2. Place grated sweet potatoes in the bottom of the baking dish.
  3. Heat 2 tablespoons coconut oil in a skillet over medium heat. Add sausage and onion. Cook and stir until sausage is browned and onion is translucent, about 5 minutes. Place mixture in the baking dish on top of the potatoes.
  4. Mix eggs, coconut milk, sage, salt, pepper, and garlic powder together in a bowl. Pour mixture into the baking pan.
  5. Bake in the preheated oven until set, about 45 minutes.


  • Cook's Note:
  • Use nitrate-free sausage if possible.

Nutrition Facts

Per Serving: 271 calories; 19.8 g fat; 13.8 g carbohydrates; 10.3 g protein; 117 mg cholesterol; 593 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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