Sweet Potato & Sausage Egg Bake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 301.1
- Total Fat: 20.4 g
- Cholesterol: 267.3 mg
- Sodium: 711.4 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 1.5 g
- Protein: 16.2 g
View full nutritional breakdown of Sweet Potato & Sausage Egg Bake calories by ingredient
Introduction
Adapted from The Real Food Dietitians Adapted from The Real Food DietitiansNumber of Servings: 8
Ingredients
-
8 oz Polish Pork Sausage
6 tsp Amul Pure Ghee 14g/1 tbs=1 serv
2 sweetpotato, 5" long Sweet potato
1 cup, chopped Onions, raw
10 large Egg, fresh, whole, raw
4 oz Almond Breeze Almond Milk, Original, refrigerated
1 tsp Kosher Salt (by 65PLUS1)
1 tsp Pepper, black
1 cup Cheese - 2% - 4 Cheese Mexican - Shredded - Kroger
Directions
1. Preheat oven to 350.
2. Spray a 9x13 pan with cooking spray
3. On Medium heat, saute sausage until no longer pink. Drain. Set aside.
4. Add Ghee to pan (1-Tb at a time, as needed). Cook potatoes until lightly browned. Spread cooked potatoes into bottom of 9x13 pan.
5. In same skillet, add more Ghee and cook onions and garlic. Sprinkle over potatoes
6. Top with sausage
7. Sprinkle Cheese on top
8. In a big bowl, whisk together eggs, milk, salt, and pepper and pour over all contents.
9. Bake for minutes or until center is cooked through
Note: Can be prepped the night before
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user DORINEKING.
2. Spray a 9x13 pan with cooking spray
3. On Medium heat, saute sausage until no longer pink. Drain. Set aside.
4. Add Ghee to pan (1-Tb at a time, as needed). Cook potatoes until lightly browned. Spread cooked potatoes into bottom of 9x13 pan.
5. In same skillet, add more Ghee and cook onions and garlic. Sprinkle over potatoes
6. Top with sausage
7. Sprinkle Cheese on top
8. In a big bowl, whisk together eggs, milk, salt, and pepper and pour over all contents.
9. Bake for minutes or until center is cooked through
Note: Can be prepped the night before
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user DORINEKING.