first purchase with us!
Need the perfect addition to your Christmas breakfast, holiday brunch, or even just a special weekend morning?
Then this gluten-free, grain-free, dairy-free, and nut-free Sweet Potato and Sausage Breakfast Bake is IT. It’s loaded with tons of flavor and nutritious vegetables.
Sweet Potato and Sausage Breakfast Bake
The sweet potatoes and bell peppers are partially cooked in the oven first while the sausage and the onions are sauteed on the stove top. Everything is combined with eggs and finished to perfection in the oven.
The amount of salt needed depends largely on the type of sausage is used. I used a nitrate-free chicken breakfast sausage with casing removed. It’s not too salty, so more salt was added to the finished product.
Feel free to experiment with different sausages for varying flavors. Try hot Italian sausage if you love spicy or plain breakfast sausage for more subtle flavors. Simply break it up and saute the sausage in a cast iron skillet before adding all the ingredients together.
To Dice or Spiralize?
I’ve made breakfast casseroles using cubed potatoes and chopped vegetables, and there’s really no difference in flavor. Since sweet potatoes naturally spiralize beautifully, I use that method whenever I can.
To stay consistent with even cooking times, cut bell peppers into thin strips if spiralizing the potatoes. Likewise, if you’re going for cubed potatoes, be sure to chop bell peppers to same size.
This Sweet Potato & Sausage Breakfast Bake is plenty delicious without cheese. If dairy is tolerated and desired, some grated gourmet cheese would be an amazing touch to this breakfast casserole. Use a semi-hard sheep’s cheese such as Manchego, or Gouda and Swiss cheese are yummy too!