This casserole combines crispy homemade sausage with fresh spinach, sweet potatoes, and blueberries for an easy and comforting egg-free breakfast that will shake up your daily routine!
Preheat the oven to 350 F.
Rub the sweet potatoes with oil and place on a baking sheet. Bake for about 45 minutes to 1 hour, until you can easily pierce the potato with a knife.
While potatoes are baking, add all of the breakfast sausage ingredients to a large bowl and use your hands to combine.
Cook the sausage in a large pan over medium high heat for 10-12 minutes, until sausage begins to crumble and caramelize. Remove sausage from pan and place in paper towel-lined colander to drain the excess grease.
Add spinach to the pan you cooked the sausage in and saute for 2-4 minutes, until wilted. Let cool and then squeeze between paper towels, a tea towel, or cheesecloth to get rid of excess moisture. Mix spinach with the breakfast sausage.
Remove the sweet potatoes from the oven, and once cooled, remove from skin and add to a medium-sized pot along with coconut milk, butter, cinnamon, salt, and pepper. Mash with a potato masher or blend with an immersion blender. Add more butter or coconut milk as needed until desired consistency is achieved.
Increase the oven temperature to 400 F.
In an 8x8 casserole dish, add the breakfast sausage and spinach mixture, layer with mashed sweet potatoes, and then add blueberries on top
Bake for 30 minutes until blueberries have started to burst and bubble. Let cool for 5-10 minutes, then serve. Store leftovers in the refrigerator or freezer for repeat use throughout the week!
For Low Oxalate:
Sub kabocha squash mash for sweet potato mash and sauteed arugula for the spinach.
For Low FODMAP and Lower Carb:
Substitute kabocha squash mash for the sweet potato mash.