Sausage Mushroom Breakfast Casserole

1 1/2 pounds sweet potatoes (about 2 large)
1 pound bulk hot italian sausage
8 ounces white mushrooms, sliced
1 to 2 tablespoons canola oil
1 medium roasted red bell pepper, peeled, seeded and chopped
1/2 large onion, diced
6 eggs
3/4 cup milk; soy, coconut or regular milk
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly-ground black pepper, divided

Preheat the oven to 375 F. Grease a glass 9″ x 13″ baking dish with 1 tab. oil.
Peel the sweet potatoes and shred them using the large holes of a box grater.
Crumble the sausage and cook until no longer pink. Add the mushrooms, onions and chopped bell pepper, adding more oil, if necessary.  
Toss grated sweet potatoes with 1 teaspoon of salt and 1/2 teaspoon of pepper, then spread them over the bottom of the greased baking dish. Sprinkle the sausage-mushroom mixture evenly over the sweet potatoes, covering them as completely as possible.
In a large bowl, whisk the eggs and milk together with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper until well-blended. Pour the egg mixture over the sausage and potatoes in the baking dish, making sure the eggs are distributed evenly.
Cover the dish with foil and bake for 20 to 30 minutes, until the eggs are set and a knife inserted in the center comes out clean. Remove the foil and return to the oven for another 5 to 10 minutes, if necessary, to brown the top. Allow to rest for 5 to 10 minutes; cut into 6 equal portions and serve.

adapted from Jan's Sushi Bar

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