Sweet Potato & Sage Egg Casserole
Cooking Time
40 minutes
Yields
6 servings
Ingredients
1 large sweet potato
10 eggs, pasture-raised
1 tbsp Italian seasoning
1 tbsp ground sage
1/2 tsp Himalayan salt
1/2 tsp pepper
Directions
- Preheat oven to 350 degrees.
- Spray a 9X9 glass baking dish with coconut oil or avocado oil spray.
- Cut sweet potato into large rounds of equal width. Boil them until almost soft.
- While boiling, add the eggs to a bowl along with the spices and whisk until fully blended.
- Remove sweet potato slices from the water and place in one layer in the baking dish.
- Cover the sweet potatoes with the egg mixture, then add the second layer of sweet potatoes.
- Cover with remaining egg mixture.
- Bake for 40 minutes or more, until a toothpick inserted into the middle comes out clean.
- Serve with salt and pepper to taste.
Notes
- Use shredded, spiralized or cubed sweet potato instead
- Use less sweet potato and add in other vegetables, such as bell pepper, spinach, kale, mushrooms, onions, garlic, etc.
I also like my eggs with more salt, so I used 3/4 tsp and didn't need to add salt when serving.