Breakfast Casserole
This easy breakfast casserole is fully of tasty ingredients and is dairy and gluten free! It’s delicious and packed full of flavor.
Servings 9 servings
Ingredients
- 1 sweet potato cubed
- 1 tbs oil*
- 12 eggs
- 1 lb sausage
- 2 garlic cloves minced
- 1 cup green chile*
- 2 cups shredded zucchini
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat oven to 400°F and line baking sheet with parchment paper.
- Cut sweet potato into ½ inch or smaller cubes. Toss in oil and sprinkle with salt and pepper.
- Place sweet potato on lined baking sheet and bake for 20-25 minutes, or until soft when poked with a fork.
- While potatoes are cooking, cook sausage in skillet over medium high heat.
- When sausage is done remove from pan, leaving fat and sauté garlic until golden brown.
- Shred zucchini.
- Whisk 12 eggs in a large bowl. Add in cooked sweet potato, cooked sausage, garlic, zucchini and green chile. Mix well.
- Pour into and 8x8 casserole dish and bake for 40-50 minutes or until center is set and cooked through.
- Enjoy!
Notes
*I use green chile I have in the freezer that’s been roasted, peeled and chopped. Grocery stores are starting to carry green chile in their freezer sections, but you can always use canned or just omit the green chile all together. *I like to use avocado oil since it has a high smoke point, but you can use any oil that you have.