Paleo Sausage Egg Spinach Bake (AIP, Whole30)
Easy make ahead Paleo Sausage Egg Spinach Bake to feed a crowd
Equipment
- Mandolin
Ingredients
- 1 large sweet potato, sliced a ¼ in thick
- 2 tbsp ghee
- 1/2 tsp salt
- 1 lb sausage of choice
- 2 large leeks white and very light green parts only, sliced thin
- 12 large eggs
- 5 oz fresh baby spinach chopped
- 1/4 cup organic full fat coconut milk
- pepper to taste leave out for AIP
Instructions
- Preheat your oven to 425 degrees F. Peel sweet potato and slice it into thin rounds and place into bowl. Mandolin works best to make even slices.
- Melt 1 tbsp ghee and pour over sweet potato rounds. Add salt.
- Place sweet potato round at the bottom of your dish. Make sure to overlap the rounds since they will shrink.
- Bake in oven at 400 F for 20 minutes or until cooked.
- Meanwhile, heat a large skillet over medium high heat. Cook sausage and remove when done.
- In the same pan add 1 Tbsp ghee or oil in skillet. Add sliced leek and cook for about 4 minutes.
- Add the spinach, and cover the skillet once again so the spinach wilts, about 3 minutes.
- Once spinach is cooked, return the sausage to the pan.
- In a bowl mix together the eggs, coconut milk, salt, and pepper.
- Put the sausage mixture into the pan over the sweet potatoes. Pour egg mixture on top. Cook for about 25 minutes. Once the eggs are cooked, let sit for 10 minutes before cutting.