This is one dank casserole. Like the best kind of dank. I basically assaulted a crispy sweet potato "crust" with a copious amount of ground breakfast sausage, threw some eggs in there along with arugula, rubbed my hands together with an evil smirk and yelled "MUAHAHAHA" as it baked. And then I was like "omnomnomnomnomnom" as I crammed it into my mouth.
This makes a great to-go breakfast that'll last you most of the week. Once ya make it, you can just store it in the fridge, warm it up for a minute in the microwave, and have a bangin' sausagey breakfast and be out the door in a hurry. Woohoo! It also makes a great dish to serve at your big family brunch or what have you.
- 2 medium sweet potatoes, shredded OR sliced into thin discs (I used a cheese shredder to grate mine, but if you have a food processor with a shredding attachment that's way easier)
- 1/2 tbsp fat of choice (bacon grease, ghee, coconut oil, etc.)
- 1 lb. ground breakfast sausage
- 1/2 yellow onion, chopped
- 8 eggs
- 2 big handfuls of arugula
- 1 tsp sea salt
- 1 tsp ground pepper
- Preheat your oven to 375.
- In a greased casserole dish, press your shredded sweet potato down across the bottom of the dish. Bake for 15 minutes.
- While the sweet potato layer is baking, cook up your ground sausage and onion in a large skillet over your fat of choice. Break up sausage while it cooks and set aside when sausage is cooked through.
- Whisk your eggs in a big mixing bowl. Add sausage/onion mixture, arugula, salt and pepper and mix well.
- When the sweet potato layer is done, pour the sausage/egg mixture into the casserole dish and return the dish to the oven for 15 minutes, or until the eggs have set.