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Sweet Potato, Sausage and Spinach Egg Bake

This is one of my favorite egg bakes.  It’s a very satisfying breakfast and lasts well so you’ll have leftovers for a few days.
  • 1 Tbsp of oil (I prefer unscented or refined coconut oil)
  • 1 medium sweet potato, cubed
  • ½ lb. turkey sausage or 1 cup cubed ham
  • ½-1 small red onion, chopped
  • ½-1 red bell pepper, chopped
  • 5 cups spinach leaves
  • 7-8 whole eggs
  • Sea salt & pepper
  • Avocado slices (optional as a topping – yum!)
  1. Preheat oven to 400 degrees. Grease a 9×9-inch round or square glass dish with oil or organic cooking spray.
  2. In a medium saute pan, heat oil on medium-high heat. Once oil is hot, add sweet potato cubes. Dash with sea salt. Cover and let cook for about 10 minutes or until sweet potatoes are tender. Stir occasionally. Add water if needed for moisture.
  3. Meanwhile, in another saute pan on medium high heat, begin to brown turkey sausage.
  4. Brown for 4-5 minutes and then add chopped onions and red bell pepper.
  5. Continue to cook for 2-3 minute or until peppers are soft and onions are translucent. Add spinach and cook for 1-2 minutes.
  6. In a bowl, crack the eggs, add a dash of sea salt and pepper and whisk.
  7. In the dish. Layer the cooked sweet potatoes, then the turkey sausage and vegetable mixture and then pour the eggs evenly over all.
  8. Bake in the oven for approximately 20 minutes or until center is firm.
  9. Remove from oven, let set for 5 minutes.
  10. Serve with sliced avocado and salsa if desired.

Cut the final dish into approximately 6 servings.

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