Sweet Potato Casserole (Whole30 & Paleo compliant)

Breakfast is my favorite meal of the day. My bestie & I had a Whole30 compliant meal prepping company a few years ago and this breakfast dish was a hit. This recipe has about 8 servings (depending on how big your portions are) and you can freeze any leftovers.

Equipment needed:
9x13 casserole baking dish
Food processor/shredder
Vegetable chopper (not necessary, but this tool saves you so much time!)

Ingredients

Sausage

1 pound ground turkey (or any ground meat)
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon sage
1/4 teaspoon ground thyme
1/8 teaspoon fennel
Pinch of black pepper

Remaining ingredients

3-4 small sweet potatoes peeled & cubed
1/2 diced yellow onion (I like to shred it finely in the food processor)
1 bell pepper (cubed — I used the vegetable chopper)
8 eggs
1/2 cup canned coconut milk
Salt & pepper

Instructions:
1) Prep all your ingredients: dice bell peppers, peel & cube sweet potatoes, shred yellow onion and measure out sausage seasoning and set aside
2) Sauté all sausage ingredients on medium heat until almost done. Add onions to sausage and finish cooking and set aside
3) Place cubed sweet potatoes in 9x13 casserole dish and broil on high for 10 minutes, stir and broil for another 5 minutes (I placed the casserole dish in the middle rack)
4) In a mixing bowl, whisk 8 eggs, 1/2 C coconut milk and salt & pepper
5) Remove sweet potatoes from oven and change heat to 350 degrees top with meat mixture and pour egg mixture over the top. Sprinkle bell pepper on top
6) Top sweet potatoes with meat mixture and pour egg mixture over the top. Sprinkle bell peppers
7) Bake for 30 minutes at 350 degrees