Ingredients:

  • 3 cups sweet potato, peeled & diced (1/2 inch)
  • 1 cup yellow onion, diced
  • 2 cloves garlic, minced
  • 4 cups fresh spinach, packed
  • 2 tbsp ghee or avocado oil
  • 8 oz compliant Italian sausage, casing removed
  • 4 oz compliant prosciutto or bacon, chopped
  • 12 large eggs
  • 1/2 cup unsweetened almond milk (or water)
  • 1 tsp sea salt
  • 1/2 tsp black pepper, fresh ground
  • 1 tsp dried oregano (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a large skillet, heat 1 tablespoon of ghee/oil over medium-high heat. Add the Italian sausage and prosciutto/bacon; cook, breaking up the meat, until browned and cooked through (approximately 6–8 minutes). Drain off excess fat and set the meat mixture aside.
  3. Add the remaining 1 tablespoon of ghee/oil to the skillet. Add the diced sweet potato and onion. Sauté, stirring occasionally, until the potatoes are slightly tender and the onions are translucent (about 10 minutes). Stir in the garlic during the last minute.
  4. Stir the fresh spinach into the skillet with the potatoes and onions until the spinach has fully wilted, about 2 minutes. Remove from heat.
  5. Spread the cooked vegetable mixture evenly across the bottom of the prepared baking dish. Scatter the cooked meat mixture over the top.
  6. In the mixing bowl, whisk together the eggs, almond milk, salt, pepper, and oregano until the mixture is light yellow and uniform.
  7. Pour the egg custard evenly over the filling in the baking dish. Gently tap the dish on the counter to allow the egg mixture to settle into all the crevices.
  8. Transfer the casserole to the preheated oven. Bake for 40–45 minutes, or until the top is set, golden brown, and a knife inserted near the center comes out clean.
  9. Let the casserole rest on a wire rack for 5–10 minutes before slicing to allow the internal structure to firm up.