Easy to make & ready for a few weekdays, too! Note- my big breakfast casserole is usually 6 servings but this one makes 8 servings. You can also cut into 12 servings if using as part of a brunch alongside other dishes.
Ingredients
- Coconut oil to grease baking dish
- 1 Large Sweet potato, ends trimmed & scrubbed or pealed
- 12 oz Chicken chorizo sausage
- 2 c. Chopped spinach
- 1 c. Coconut milk
- 1 c. Egg whites
- 10 Large eggs
- 2 tsp. Cumin
- Dash paprika
Grease a 9×12 glass baking dish with coconut oil
Cook the chorizo sausage.
Shred the sweet potato & spread evenly on the bottom of the baking dish. You can peel it if the skin is tough. Spread the sweet potato evenly in the pan.
Add the chopped spinach then the sausage mixture evenly over the sweet potato.
Whisk together the coconut milk, egg whites, eggs & ground cumin.
Pour the egg mixture over the top. Sprinkle with paprika
Place in oven & check after 45 minutes. It might need about 5-10 minutes more.
Allow the casserole to cook about 10 minutes before cutting. Enjoy!
