The start of the week is the time I typically have the most energy and motivation. I find it’s a great time to make a big old batch of something I can eat throughout the rest of the week once the lazy lazos set in. This casserole is perfect for that need. You can prep it the night before and pop it in the oven in the morning. Boo ya.
I like to serve this casserole with a bit of fruit and lightly dressed spinach.
Active Time: 15 minutes | Cooking Time: 30-35 minutes
Difficulty Level: Easy
- 1 lb ground pork (turkey, chicken or bison would be super yummy, too)
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/4 tsp dried thyme
- 1/2 tsp dried sage
- 1/4 tsp dried cumin seed
- Fresh cracked black pepper, to taste
- 3 tbsp ghee (or fat of your choice), divided
- 4 cups peeled and diced sweet potatoes (about 3 large sweet potatoes)
- 1 onion, diced
- 1 clove of garlic, minced
- 1 bell pepper, diced (I used a yellow one)
- 8 large eggs
- 1/2 cup canned full fat coconut milk (you can definitely use a different type of milk if you don’t like coconut milk)
Turn your oven to broil on high.
In a medium bowl, mix the sweet potatoes with 1 tbsp ghee and spread them on a rimmed baking sheet covered with a silicone mat or parchment paper. Bake for 10 minutes on the center rack. Jiggle the pan to turn the sweet potatoes and return to the oven for another 5 minutes. Remove the sweet potatoes and turn the oven to 350 degrees if you are not prepping the casserole the night before.
Next, combine the ground pork in a medium bowl (hint: use the bowl you just used for your sweet potatoes) with the garlic powder, salt, sage, thyme, cumin and pepper. Using your hands, work the spices into the meat. Heat 1 tbsp of the ghee in a large skillet on medium high heat. Add the seasoned meat and cook, stirring frequently. Once the meat is about halfway cooked (about 3 minutes), add the onion and garlic to the pan. Once fully cooked, remove from the heat.
Layer the casserole starting with the sweet potatoes, followed by the bell pepper and then the sausage mixture beneath the sausage and onion mixture in a 13×9″ casserole, greased with the remaining 1 tbsp ghee.
**If you are making this casserole the night before, refrigerate the casserole, covered at this point**
Prepare your eggs by whisking them with the coconut milk and pour the egg mixture over the meat. Bake the casserole on the center rack for 30-35 minutes or until the eggs are set. Allow the casserole to cool for about 5 minutes and dig in!