Recipe Review: Simon gave this recipe a thumb and ½ up! Now that Simon is working I wanted to find something health and tasty for him for a quick and easy breakfast whilst keeping variety in his diet (he has a history of high cholesterol so not too many eggs etc). I followed the recipe on OAMM as it specifically said it was freezable which is what I needed for this scenario.
Cooking time: 40 – 50 minutes Servings: 8
Preheat oven: 190°C
- 1 ¾ cups sausage, browned*
- 2/3 cup sweet potato, peeled and grated
- 2 cups baby spinach, chopped
- ½ cup red onion, diced
- 12 large eggs, lightly beaten
- ½ cup coconut milk**
- 1 teaspoon dried sage
- 1 Tablespoon coconut oil, for greasing pans
1. In a large bowl, combine sausage, sweet potato, baby spinach, red onion, eggs, coconut milk and sage.
2. Divide between two greased 8×8 baking pans***
3. Bake for 30 minutes or until eggs are set.
4. Cut into 8 equal sized pieces.
Bake as directed above and cool completely. Place into freezer bags, label and freeze.
* OAMM suggests making your own sausage meat (I’m not quite that organised yet) and Plaid & Paleo suggests using breakfast sausage. I went to our favourite local Organic Butcher (Slagerij - Vleeshouwerij D. Reinhart) and bought their amazing Pork and Pistachio sausages. Removed the skins and browned the meat.
** So I accidentally poured in the whole small coconut milk tin which was 225ml (mistake cake moment) but it turned out perfect!
*** I just used my lasagne tray rather than the two smaller baking trays.