Beef / Pork

Paleo Sausage Breakfast Casserole is for Breakfast.

Paleo Sausage Breakfast Casserole takes several minutes to prepare.

Paleo Sausage Breakfast Casserole takes several minutes to cook.

Paleo Sausage Breakfast Casserole makes 6 servings.

The ingredients for Paleo Sausage Breakfast Casserole are:

1 1/2 pounds sweet potatoes (about 2 large)
1 pound bulk hot italian sausage
8 ounces white mushrooms, sliced
1 to 2 tablespoons lard
1 medium roasted red bell pepper, peeled, seeded and chopped
1/2 large onion, diced
6 eggs
3/4 cup coconut milk
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly-ground black pepper, divided

Here is how you make Paleo Sausage Breakfast Casserole:

Preheat the oven to 375 F. Grease a glass 9?? x 13?? baking dish with 1 tablespoon of the lard.Peel the sweet potatoes and run them through the shredder disc of your food processor, or shred them using the large holes of a box grater. Place them in a large bowl and cover with ice water; set aside.Crumble the sausage into a large, heavy skillet and cook over medium-high heat until no longer pink. Remove with a slotted spoon to a paper towel-lined bowl and set aside.Without draining the fat, reduce the heat slightly and add the mushrooms in a single layer. Don??t crowd them ?C you want them nicely browned and almost crisp. Too many in the pan at once will cause them to steam, rather than brown, once they begin to give off moisture. Cook them in batches if necessary. Once they are nicely browned, remove with a slotted spoon and add them to the sausage.Add 1/2 to 1 tablespoon of the lard, if necessary, to the skillet and reduce the heat to medium-low. Cook the onions until soft and golden, about 5 minutes. Remove with a slotted spoon, and add to the bowl with the sausage and mushrooms.Lightly toss the roasted, chopped bell pepper with the sausage, mushrooms and onions. Set aside.Drain the shredded sweet potatoes and pat them dry with a paper towel. Toss them with 1 teaspoon of salt and 1/2 teaspoon of pepper, then spread them over the bottom of the greased baking dish. Sprinkle the sausage/mushroom mixture evenly over the sweet potatoes, covering them as completely as possible.In a large bowl, whisk the eggs and coconut milk together with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper until well-blended. Pour the egg mixture over the sausage and potatoes in the baking dish, making sure the eggs are distributed evenly.Cover the dish with foil and bake for 20 to 30 minutes, until the eggs are set and a knife inserted in the center comes out clean. Remove the foil and return to the oven for another 5 to 10 minutes, if necessary, to brown the top. Allow to rest for 5 to 10 minutes; cut into 6 equal portions and serve.Serving Size: 6 large servingsNumber of Servings: 6Recipe submitted by SparkPeople user JENEEHOBRIEN.

The nutritional information for Paleo Sausage Breakfast Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 524.7

• Total Fat: 37.6 g
• Cholesterol: 249.9 mg
• Sodium: 686.1 mg
• Total Carbs: 28.1 g
• Dietary Fiber: 4.8 g
• Protein: 22.2 g