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Ayla KavanaghMexican Breakfast Casserole
A hearty breakfast! Full of flavor.
Ingredients
Instructions
- Preheat your oven to 400 degrees. Grease a 9×13 pan with avocado oil, or avocado spray.
- Peel and slice the sweet potatoes into 1/4 inch rounds. Toss the sweet potato with enough avocado oil, to cover and add a generous pinch of sea salt. Line your pan with the rounds, overlapping slightly as they will shrink. If you have extra, put them up the side of the pan.
- Place the casserole dish in the oven and bake for 20-25 minutes, or until slightly browned.
- Cook sausage and onion in saute pan, until browned. Stir in refried beans (or any beans), diced green chiles and spinach. Allow to cool for about 10 minutes.
- Add all of the spinach, and cook until it wilts.
- In a large bowl, whisk together eggs and coconut milk,
- Assemble casserole. Top sweet potato crust with sausage mixture. Pour egg mixture over top. Bake for 20-22 minutes or until cooked through. Do not allow to brown.
- Cool for 10 minutes before slicing. Enjoy!
Nutrition Facts
Calories
340.14Fat (grams)
17.95Sat. Fat (grams)
6.75Carbs (grams)
16.85Fiber (grams)
4.01Net carbs
12.84Sugar (grams)
3.49Protein (grams)
27.93Sodium (milligrams)
724.34Cholesterol (grams)
331.16
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