“The Sweet Potato Breakfast Casserole is a life saver when having a large group. (For example, when my parents come to help me do BIG projects I make this and put out forks and everyone picks on it through out the morning, till we break for lunch). It also can be made ahead of time and pop it in the freezer till needed. When meal prepping I can make this then put in individual containers to have every morning while on the go. It taste better warm, but I have been known to eat it cold.” -Coach, Karen Pierce.
Ingredients:
3 Large Sweet Potatoes
1/2 Lb. Ground Sausage
3 Large Sausage Links
12 Eggs
Directions:
- Bake sweet potatoes until soft.
- Remove skin, cut into 0.5 inch slices, and layer in the bottom of the baking pan.
- Brown the ground sausage in frying pan. Pour over sweet potatoes.
- Chop sausage links into bite-sized pieces. Layer over ground sausage in baking pan.
- Using all 12 eggs, separate the egg yolks from the whites. Put the yolks aside.
- Whip the egg whites until frothy, and pour over the ingredients in the baking pan.
- Carefully spoon the egg yolks onto the egg whites in the baking pan.
- Bake at 400 degrees for 25-35 minutes (depending on how you like your eggs).
- Let cool & enjoy!
