This recipe was made with my “Maple Sage Breakfast Sausage“…my first homemade sausage. If you’ve never tried making your own sausage, you should give it a whirl. If you don’t want to, then please feel free to use your favorite brand!
1 pound bulk breakfast sausage
1 onion, chopped
2 tablespoons organic butter or ghee
1 large sweet potato, peeled and grated
1 parsnip, peeled and grated
1 cup spinach
8 ounces organic heavy cream (or coconut milk)
1 tablespoon arrowroot
In a medium skillet, cook the sausage until fully browned.
Preheat oven to 350°.
In a bowl, mix grated parsnip and sweet pototoes until evenly distributed.
In a greased 8.5 x 11 baking dish, start layering your ingredients.
Layer 1: Half of sweet potato mixture.
Layer 2: All of spinach.
Layer 3: All of sausage.
Layer 4: Remaining sweet potato mixture.
In same skillet, cook onion until translucent. Add butter and arrowroot. Stir. Once butter is melted, add cream. Bring to a boil. Reduce heat and simmer for a couple of minutes to slightly thicken.
Crack eggs in a bowl. Whisk. Add 1-2 ladles of cream mixture to eggs to temper the eggs (so as to not create scrambled eggs). Pour eggs mixture back into the skillet and stir.
Pour skillet mixture over the top of the layers in your baking dish. Press to edges so it will form a seal when cooking.
Bake for 30 minutes. Remove from oven and let rest for about 30 minutes to allow the dish to set.