Sweet Potato, Sausage, and Power Greens Breakfast Casserole

Call it the Week of the Casserole!  Today's recipe is for a delicious breakfast casserole, but I've also got a dinner casserole/"bake" for you later on in the week.  I LOVE casseroles.  They're easy to throw together, make several servings for easy leftovers, and are such a warm, undeniably comforting meal.

This breakfast casserole is full of meat, veggies, and eggs.  The flavors are spot on - savory sausage, thyme, and clove combined with the sweetness of the sweet potatoes - yum!  An added bonus?  FOUR CUPS (yes, four!) of filling, fibrous, vitamin-packed power greens.

A special thank you to my sweet husband, Steven, for helping me prep this weekend.  I am no-where close to matching his speed and skill with a knife yet, so he saved me a lot of time by helping me cut up veggies!  Anyone else love to spend time in the kitchen with their spouse?  Mine is a fabulous cook and continues to teach me so much.  A voracious appetite and love of food is one of the many traits we share, and I sure am thankful for it :)

Sweet Potato, Sausage, and Power Greens Breakfast Casserole

Ingredients:

1 1/2 lbs breakfast sausage

12 eggs

2 sweet potatoes, peeled and shredded (use food processor or cheese grate)

1/2 large sweet onion, cubed

1 tsp garlic powder

1/4 tsp nutmeg

1/8 tsp cloves

1 tsp kosher salt

1 tsp black pepper

1/4 cup coconut milk

2 cups spinach

2 cups kale

Directions:

1) Heat oven to 375 degrees.

2) Brown and break up sausage in a large skillet over medium heat.

3) Beat eggs in an extra large bowl.

4) Mix shredded sweet potato and onion into eggs with seasonings, coconut milk, and power greens.

5) Grease a 9x13 casserole dish with coconut oil.

6) Pour in egg mixture and stir in sausage. 

7) Cook for 45 minutes.  

8) Cover with foil and cook for an additional 10 minutes.

If you try this out (or if you tried any of the recipes from last week), I'd love to hear what you think! Drop me a line below :)  

Pulled Pork Stuffed Sweet Potatoes and Paleo Broccoli "Cole Slaw"

Just in time for your weekend...two new awesome recipes that'll make for a mouthwatering dinner! 

This was my first experience stuffing a sweet potato with pulled pork (why did I wait so long?!?), and oh my, it was love at first bite.  This has already become one of my new favorite dinner options.  The combination of the sweet potato with the pork is divine, and the broccoli slaw adds a much needed crunch and acidity, as well as some pretty color to the plate!  Just trust me.  You need to try this.  

There are many amazing ways to prepare pulled pork, but if you're like me and need quick and easy fix some times, you're in luck!  This pork is made in the crock pot!  Drop all your ingredients in before leaving for work, and 8 hours later, you've got enough pork to last for several meals (leftovers rock!).  Go ahead and bake several sweet potatoes ahead of time, too - that way you'll just need to re-heat them when it's time to eat!  

Crockpot Pulled Pork

Ingredients:

1 onion, sliced thickly

2 lbs. pork shoulder

A few shakes of sea salt

A few shakes of chili powder

A few shakes of cumin

A few shakes of black pepper

A few shakes of cinnamon

A few shakes of red chili flakes

Directions:

1. Cut your onion into thick slices and place them on the bottom of your crock pot.

2. Put the pork on top and sprinkle all of the spices on top.

3. Turn crock pot on low and cook for 8 hours.

Paleo Broccoli "Cole Slaw"

Ingredients:

1 package of broccoli slaw

1/2 red onion, sliced

1/3 cup fresh squeezed lime juice

3 tbsp extra virgin olive oil

2 tbsp balsamic vinegar

3/4 tsp salt

1/4 tsp black pepper

1/4 tsp caraway seeds 

Directions:

1. Combine all ingredients in a large mixing bowl and mix well, ensuring an even coating of all ingredients.

Enjoy and have a lovely weekend! :)

Allie