Chicken Sausage and Sweet Potato Egg Bake

• 89
  18 oz Italian chicken sausage, sliced into 1/2-inch rounds

  Pasture Raised Sugar-Free Italian Chicken Sausage89$15.95Buy from Grass Roots Farmers' Cooperative
• 86
  2 sweet potatoes, peeled and cut into 1/2-inch cubes

  Org Sweet Potatoes86$0.67Buy from Refill Therapy
• 94
  12 eggs

  Eggs Organic94$7.75Buy from Creme de la Crop
• 97
  1 tbsp avocado oil

  Avocado Oil97$49.00Buy from Casa Ayla
• 84
  1 tsp dried thyme

  Organic Thyme Whole84$28.47Buy from Spicely Organics
• 91
  1 tsp garlic powder

  Simply Organic Single Origin Californian Garlic Powder91$13.95Buy from MadeinUSAForever
• 80
  1/2 tsp smoked paprika

  Organic Paprika Smoked80$9.99Buy from Spicely Organics
• 3/4 tsp salt
• 1/2 tsp black pepper

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1. 1

   Preheat the oven to 400°F (200°C) and grease a 9x13-inch ceramic baking dish with half of the avocado oil.

2. 2

   Spread the cubed sweet potatoes across a rimmed sheet pan, drizzle with the remaining avocado oil, and season with the smoked paprika, 1/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper.

3. 3

   Roast the sweet potatoes at 400°F for 12 minutes until tender-crisp and lightly browned at the edges.

4. 4

   While the sweet potatoes roast, set a wide skillet over medium-high heat and sear the sliced Italian chicken sausage for 5 minutes, flipping once until nicely browned on both sides.

5. 5

   In a large bowl, whisk the eggs, dried thyme, garlic powder, the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon black pepper for 2 minutes until thoroughly combined and slightly frothy.

6. 6

   Transfer the roasted sweet potatoes and browned Italian chicken sausage into the prepared baking dish, distributing them evenly across the bottom.

7. 7

   Pour the whisked egg mixture evenly over the fillings, tilting the dish gently so the liquid settles into every crevice.

8. 8

   Bake at 400°F for 18 minutes until the eggs are puffed, lightly golden on top, and completely set in the center.

9. 9

   Remove from the oven and allow the casserole to rest for 5 minutes before slicing into 6 generous portions.