Make-Ahead Sweet Potato and Sausage Breakfast Bake

Ingredients

• 2 tbsp tbsp avocado oil
• 1 lb lb pork breakfast sausage
• 2 large, sliced into 1/4-inch rounds sweet potatoes
• 1, diced yellow onion
• 1, diced red bell pepper
• 3 cups baby spinach
• 4 cloves, minced garlic
• 3/4 cup coconut milk
• 3 tbsp ground flaxseed
• 2 tbsp nutritional yeast(optional)
• 1 tsp tsp smoked paprika
• 1 tsp tsp dried thyme
• 1 tsp tsp salt
• 1/2 tsp tsp black pepper
• 3, for garnish sliced scallions(optional)

Instructions

1. 1

   Preheat the oven to 400°F and brush a 9x13-inch baking dish with 1 tbsp avocado oil.

2. 2

   Steam the sweet potato rounds for 8 minutes until just fork-tender, then set aside.

3. 3

   Heat the remaining avocado oil in a large skillet over medium heat. Brown the sausage, breaking it up, about 8 minutes. Remove with a slotted spoon.

4. 4

   In the same skillet, cook the onion and bell pepper for 6 minutes, add the garlic for 1 minute, then stir in the spinach until wilted. Season with smoked paprika, thyme, salt, and black pepper.

5. 5

   Whisk the coconut milk with the ground flaxseed and nutritional yeast in a bowl and let it thicken for 5 minutes.

6. 6

   Layer half the sweet potato rounds in the dish, top with the sausage, then the vegetable mixture, then the remaining sweet potato.

7. 7

   Pour the coconut milk mixture evenly over the top and press down gently.

8. 8

   Cover with foil and bake 35 minutes, then uncover and bake 12 more minutes until the top is lightly crisped.

9. 9

   Cool completely, refrigerate overnight, and reheat slices in a 350°F oven for 12 minutes. Garnish with scallions.