Egg Bake

Recipe from: Delilah

Ingredients:

• 1 lb roll turkey breakfast sausage (I prefer HoneySuckle White brand)
• Eggs (I typically have to use about 14 but this can vary depending on if you're making it in a bread pan or as muffins)
• Sweet Potato OR Alexia brand All-Natural Sweet Potato Puffs (not as healthy but an easier, faster option)
• Sea salt 
• Pepper (I recommend using grinders for both salt and pepper)
• Garlic Powder

Directions:

• Preheat oven to 400 degrees.
• Place parchment paper in bread pan. 
• If making as muffins - There are parchment paper muffin wrappers. I didn't use those the one time I made them that way, and mine stuck to the wrappers I did use. Trial and error!
• Wash & cut the sweet potato into small chunks.
• Layer the bottom of the pan with the sweet potato chunks (or frozen Alexia Sweet Potato Puffs).
• Brown 1 lb breakfast sausage, breaking into small chunks as cooking.
• Place cooked sausage over sweet potato.
• Break eggs into bowl, stir in sea salt, pepper, and garlic powder. 
• Pour eggs over sausage and potatoes.
• You want to have enough eggs to almost entirely cover the sausage. Some peeking out is okay. This is why the amount of eggs isn't a given. It will depend on the size of pan you use (I use bread pan/meatloaf pan). I generally mix and pour eggs about 6 at a time so not to over-do it.
• Cook uncovered until not jiggly! Start for 20 minutes and test. Seriously, just give the pan a little shake. you want to make sure the eggs all the way in the middle are cooked through!

Once done, cut into thick slices. You can put these into individual ziplock bags for later days. This is good cold or reheated. It's also tasty with some organic ketchup on top! :)

Enjoy!