My first paleo recipe! I’m super excited. I hope to have some more in the future. I’m a little unsure right now how the blog is going to transition recipe wise while David and I are trying to eat much healthier than before, especially while on Whole30. I’m excited to complete Whole30 so that I can experiment with more paleo recipes. Whole30 is actually more strict than a paleo diet so it should open up some more ingredients to use once we finish.
I’ve never been a big breakfast person. I remember as a teenager I had to force myself to eat and all I could usually stomach was an english muffin with butter and sometimes honey. Total health food right there. How did that even sustain me at all?
Years later I transitioned to oatmeal, smoothies, and eggs. At least a little better! Though even with eating one of those three, I was never full for long. I always needed a snack at 10:30, on top of my coffee with milk. I’m happy that I’ve learned I need carbs, protein, and fat to keep me satiated long enough so that I don’t need to snack, and as of lately, I’ve been skipping my coffee and going for green tea.
This breakfast casserole is easy to prepare on a Sunday so that you’ll have breakfast all week long. David and I have been eating it all week and it’s done very well at keeping us full until lunch. I used my 9″x13″ casserole dish, but I recommend an even bigger one. It made so much that I ended up having to use a 9″x9″ as well, which was fine with me! If you only have a 9×13 then I recommend cutting the sweet potatoes in half so that it’ll fit.
If you have a food processor, I highly recommend pulling out the shredding blade it came with. Let your kitchen appliance do the work for you. Or hey, if you want a nice arm workout, go ahead and use your manual grater.
I decided to buy ground turkey rather than turkey sausage since it’s easy for companies to stick nasty stuff in sausage. At least with using the seasoning mix below you know it’s clean food. Plus, I love using up my seasonings all the time. It’s fun to experiment. You could definitely up the red pepper flakes if you like spicy sausage.
This casserole is super abatable. You could switch out the spinach for any veggie you prefer. I think kale would be delicious and a nice change. If you don’t like turkey try any other ground meat, or you could even leave it off and add some cheese if you want.
I really enjoyed that the egg ran down into the sweet potato and almost made it cakey once it baked. I like that! Plus, the sweetness from the sweet potatoes and eggs works wonderfully with the sausage flavors. This makes a ton, so be prepared to eat it all week long! Cheers to a breakfast that will keep you full for hours.
Sweet Potato Turkey Sausage Breakfast Casserole
Adapted from Our Full Plate
4 small sweet potatoes, peeled & shredded
1 tablespoon coconut oil or butter
1 onion, diced
1 pound ground turkey sausage (or make your own w/ seasoning below)
5 oz bag spinach
1 cup coconut milk
1. Preheat oven to 350 degrees. Grease a very large baking dish. In the bottom of the baking dish spread out shredded sweet potatoes evenly.
2. In a large saute pan over medium heat add cooking oil and sauté onion until soft or about 5 minutes. Add in turkey sausage and cook until no longer pink. Stir in spinach until wilted. Remove from heat and spread sausage mixture over sweet potatoes evenly.
3. In a large bowl crack 10 eggs and whisk together with coconut milk. Seasoning with salt and pepper. Pour evenly over sweet potatoes and sausage. Egg mixture will soak into the sweet potatoes.
4. Bake in oven for 40-45 minutes until egg is set. Remove from oven and cut into squares to serve.
3/4 teaspoon rubbed sage
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried fennel seed
1/4 teaspoon red pepper flakes
3/4 teaspoon salt
1/2 teaspoon pepper
pinch of nutmeg
Directions: Combine all seasonings in a small bowl and mix into 1 pound ground turkey, chicken, pork, etc.