Sweet Potato Crusted Egg Bake/Quiche

2 large sweet potatoes

1 dozen large eggs

1 lb breakfast sausage, ground or out of casing

1 carton spinach (usually 5 oz)

1 large spanish onion, chopped

1 carton mushrooms, pre-sliced is easiest (approx 8oz)

1 4oz container of crumbled goat cheese

Extra virgin olive oil 

2 pinches himalayan pink salt or grind the salt around the pan a few times.

2 pinches himalayan pink salt or grind the salt around the pan a few times.

1 tbsp red pepper flakes

Preheat the oven to 375 degrees.

While oven is heating up, slice the sweet potatoes (skin and all!) creating thin, round pieces. Cover the bottom of a sprayed 9 x 13 casserole dish by layering the slices of sweet potato. This helps as the pieces will shrink as they bake. Layer pieces around the edge of the pan, too. (You only need 1 large potato if you only want crust on the bottom.) Bake crust for about 12-15 minutes, or until the edges curl up a bit.

In a large skille, brown the breakfast sausage and set aside. In same pan, sautée the onion, mushrooms and spinach with oil. Once veggies are cooked down, add sausage back in and turn off the heat, let mixture cool a bit.

In mixing bowl, crack one dozen eggs and whisk together with the 4 ounces of goat cheese, salt, pepper and red pepper flakes. Set aside.

Before adding this all together, you can rearrange the cooked potatoes as some of them may have fallen over or curled up a bit and just need to be flipped around or adjusted.

Add veggie/sausage mixture to egg/goat cheese bowl and stir it all up. Then pour it into the 9 x 13 dish, covering the pre-baked sweet potato crust. Bake at 375 for another 20-25 minutes. Poke the middle with a dinner knife, if it comes out “clean” – it’s done! Slice (6-8 pieces depending on preference) and serve!!! 

Approximate nutritional facts for 6 servings(can change depending on chosen ingredients):
Calories 434
Fat         25
Carbs     20
Protein   32