Preparation Time: 20 minutes
Cooking Time: 45 minutes
Servings: 4
Ingredients:
• 450g of Italian sausage, cooked and crumbled
• Three-fourth cup of coconut milk
• 8 ounces of white mushrooms, sliced
• 1 medium onion, finely diced
• 2 Tablespoons of organic ghee
• 6 free-range eggs 600g of sweet potatoes
• 1 red bell pepper, roasted
• 3/4 tsp. of ground black pepper, divided
• 1 ½ tsp. of sea salt, divided
Directions:
1 Peel and shred the sweet potatoes.
2 Take a bowl, fill it with ice-cold water, and soak the sweet potatoes in it. Set aside.
3 Peel the roasted bell pepper, remove its seeds and finely dice it.
4 Set the oven 375°F.
5 Get a casserole baking dish and grease it with the organic ghee.
6 Put a skillet over medium flame and cook the mushrooms in it. Cook until the mushrooms are crispy and brown.
7 Take the mushrooms out and mix them with the crumbled sausage.
8 Now sauté the onions in the same skillet. Cook up to the onions are soft and golden. This should take about 4 – 5 minutes.
9 Take the onions out and mix them in the sausage-mushroom mixture.
10 Add the diced bell pepper to the same mixture.
Mix well and set aside for a while.
12 Now drain the soaked shredded potatoes, put them on a paper towel, and pat dry.
13 Bring the sweet potatoes in a bowl and add about a teaspoon of salt and half a teaspoon of ground black pepper to it. Mix well and set aside.
14 Now take a large bowl and crack the eggs in it.
15 Break the eggs and then blend in the coconut milk.
16 Stir in the remaining black pepper and salt.
17 Take the greased casserole dish and spread the seasoned sweet potatoes evenly in the base of the dish.
18 Next, spread the sausage mixture evenly in the dish.
19 Finally, spread the egg mixture.
20 Now cover the casserole dish using a piece of aluminum foil.
21 Bake for 20 – 30 minutes. To check if the casserole is baked properly, insert a tester in the middle of the casserole, and it should come out clean.
22 Uncover the casserole dish and bake it again, uncovered for 5 – 10 minutes, until the casserole is a little golden on the top.
23 Allow it to cool for 10 minutes.