Sweet Potato Sausage Breakfast Casserole

Let's Cook

Ingredients

8 servings
  • 1 ⅚ cups cook Ground Sausage
  • ⅔ cups peel and grate Sweet Potato
  • 2 cups chop Spinach, Baby
  • ½ cups dice Onion, Red
  • 12 individual beat Egg
  • ½ cups Coconut Milk, Canned
  • 1 teaspoon Sage, Dried
  • 1 tablespoon Coconut Oil

Freezer Containers

  • 2 Gallon Freezer Bags
  • 2 8x8 baking pans

Directions

In a large bowl, combine sausage, sweet potato, baby spinach, red onion, eggs, coconut milk and sage. Grease baking pans with coconut oil. Divide between greased 8x8 baking pans. Bake at 375 degrees for 30 minutes or until eggs are set.

Freezing Directions

In a large bowl, combine sausage, sweet potato, baby spinach, red onion, eggs, coconut milk and sage. Grease pans with coconut oil. Divide into indicated number of greased baking pans. Bake at 375 degrees for 30 minutes or until eggs are set. Allow to completely cool. Cut equal sized pieces, according to number of servings. Place into gallon freezer bags, label and freeze.

Serving Day Directions

Reheat in microwave 1 minute

Nutritional Information

1 serving = 1 square
  • 287 Calories
  • 19g Fat
  • 310mg Sodium
  • 13g Carbs
  • 2g Fiber
  • 16g Protein
  • 8 WW+ Points
  • Zone Blocks: 2 Protein 6 Fat 1 Carbs

About This Recipe

If you have never tried sweet potatoes at breakfast, here is your chance. They make this Paleo Sausage Breakfast Casserole.

Meet The Cook

A mom of five, Lisa has a passion for cooking, and the belief that a strong family begins at the dinner table.  In her spare time, you will often find her behind a camera focusing on her love for photography.

Published:

OAMM Cook Lisa

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