I love eggs for breakfast. I remember back in school I would sometimes wake up extra early so I could make myself a hot breakfast with eggs and hash browns instead of my usual cold cereal. This casserole is the perfect mix of these two worlds: it’s warm AND easy. I make this casserole at the beginning of the week and just heat up my portion that morning. I add a fried egg on top and it’s perfect. It’s like brunch on a weekday. It’s also extremely colorful with the purple potato and yam. I really hope you enjoy!
3 Italian sausages, removed from their casings
1 large purple potato, cubed
1 large yam, cubed
1 cup cherry tomatoes
3-4 large mushrooms
1 cup chopped spinach
½ onion, diced
2 cloves garlic, chopped
½ cup shredded cheddar cheese
1 cup milk (any kind will do, I always use almond milk)
1 large egg
salt & pepper for seasoning
pinch of ground rosemary
Preheat oven to 375 F and grease a casserole dish.
Heat oil in a medium pan and add ground sausage, breaking up with a wooden spoon. Cook for about 5-7 minutes or until the sausage is nearly cooked but still pink-ish in the middle. Don’t worry, it will continue to cook in the casserole dish. Turn off the heat and add your chopped mushrooms in the pan so they soak up all the yummy sausage oils.
Meanwhile, toss chopped yam, potato, cherry tomatoes, spinach, onion and garlic in a bowl. Add desired amount of shredded cheese and seasoning.
In another small bowl, beat one egg and then add cup of milk. Pour mixture into chopped vegetable bowl. Once mixed, add in sausage and mushroom mix.
Pour into a greased baking dish. Shred desired amount of cheese on top.
Bake in the oven for about 60 minutes or until the pan stops bubbling and the potatoes are soft. Let cool on a rack for 5 min before serving.
Add a fried egg on top and voila! Breakfast!