A healthy, satisfying make ahead dinner.
Grease a glass 8×8 inch baking dish with butter or coconut oil. Preheat the oven to 350.
Grate the sweet potatoes (a box grater is perfect for this) and spread them on the bottom of the dish. Then layer the spinach evenly on top.
Heat oil over medium-high heat.
Add the onion and sausage to the pan. Stir around, breaking up the sausage, and cook until the sausage/ground meat is no longer pink and onions are translucent. If using ground meat, season lightly with some salt and pepper.
Then layer the meat/onion on top of the spinach.
Place the eggs, sage, coconut milk, ½ teaspoon salt and ½ teaspoon black pepper into a blender and pulse until incorporated.
Pour the egg mixture on top of the sausage and onions.
Bake uncovered for 45 minutes or until a toothpick comes out clean.
Additional Notes:
Check out our Layered B.L.D. Sweet Potato Casserole Blog Post.
Ingredients
Directions
Grease a glass 8×8 inch baking dish with butter or coconut oil. Preheat the oven to 350.
Grate the sweet potatoes (a box grater is perfect for this) and spread them on the bottom of the dish. Then layer the spinach evenly on top.
Heat oil over medium-high heat.
Add the onion and sausage to the pan. Stir around, breaking up the sausage, and cook until the sausage/ground meat is no longer pink and onions are translucent. If using ground meat, season lightly with some salt and pepper.
Then layer the meat/onion on top of the spinach.
Place the eggs, sage, coconut milk, ½ teaspoon salt and ½ teaspoon black pepper into a blender and pulse until incorporated.
Pour the egg mixture on top of the sausage and onions.
Bake uncovered for 45 minutes or until a toothpick comes out clean.
