Now that we know cholesterol isn’t the real problem, EGGS ARE BACK! And I, for one, am thrilled.
I could eat eggs for every meal but one of my favorite quick and easy dinners is a frittata or egg bake. And here is a new variation for you to try.
The combinations that you can create are endless so this recipe can be added to your menu every week. I love the addition of the sweet potato layer on the bottom (an idea that I found here).
Make a big, green salad to go along side and you’ve got yourself a meal.
Spinach, Tomato and Turkey Sausage Egg Bake
6 Servings | 1 Hour
2 Tbsp coconut oil, divided
1/4 cup diced yellow onion
1 lb. turkey sausage (I used mild)
1/2 small sweet potato
12 large eggs (preferably organic, pasture-raised)
1 large handful baby spinach, chopped
1/4 cup diced tomato
1 tsp Himalayan sea salt
1/2 tsp fresh cracked black pepper
2-3 Tbsp prepared basil pesto (optional)
Heat oven to 375°.
Grease a 11 x 7 baking dish with coconut oil and set aside.
In a large skillet, sauté the onion in remaining oil until soft, about 5 minutes.
Add turkey sausage to skillet and cook until no longer pink, about 8 minutes. Drain grease if necessary.
While sausage is cooking, peel sweet potato and slice very thin (or use mandolin). Lay slices in a single layer on the bottom of the baking dish.
Top sweet potato with the turkey and onion mixture.
In a large bowl, whisk eggs. Add spinach, tomatoes, salt, pepper and pesto (if using) and mix well. Pour into baking dish.