Spiralized Sweet Potato Gluten-Free Breakfast Casserole
Gluten-free breakfast casserole made with spiralized sweet potatoes and sausage; easy to make ahead and great for a crowd.
Servings: 5
Equipment
Ingredients
- 1 pound sweet Italian sausage casings removed
- 1 sweet potato about 1 pound
- 2 tablespoons cornstarch
- 2 cups shredded mild cheese such as gouda
- 10 egg
- 3 cups whole milk
- 1 teaspoon salt
Instructions
Make From Fresh:
- In a saucepan over medium heat, cook the sausage until browned, crumbling it into small pieces as it cooks. Once cooked, drain and set aside.
- While the sausage is cooking, peel the sweet potato and discard the skins. Insert the sweet potato into a vegetable spiralizer, and spiralize the entire potato. You should have about 2 cups of spirals when finished. Toss the spirals with the cornstarch and set aside.
- In a separate, large bowl, whisk together the shredded cheese, eggs, whole milk and salt. Stir in the sausage until fully combined, then add the sweet potatoes. Stir until combined, then pour the mixture into a 13”x9” baking dish. Cover with plastic wrap and let sit in the fridge overnight.
- When ready to bake, preheat the oven to 375*.
- Remove the plastic wrap and bake the casserole, uncovered, for 40-45 minutes or until the center is set and doesn’t jiggle when moved.
- Remove from the oven and let sit until cool enough to handle. Serve warm.
Notes
Spiralized sweet potatoes add heft to this breakfast casserole without the bread. Use a mild, melty white cheese that’s not too sharp, so as to not overpower the flavor of the sweet potato. I haven’t tried it this way yet, but I think a spicy sausage such as chorizo would do really well here, if spice is your thing. This is a make-ahead recipe by definition, since it needs to sit overnight before baking in the morning.