​Whole30 Breakfast Lasagna

This looked like a delicious and fun new casserole recipe to try out! This is a serving size for 6 per the original recipe, but I used a larger 9x13-inch casserole dish and increased the sauce some, which then gave me 8 servings. Since I used a larger casserole dish I used 10 eggs instead of 6 and also threw in a tiny bit of coconut milk to make sure the sauce covered the entire casserole. Other then that though, I made the recipe below as is and only had to bake it for 30 minutes since I used a larger dish. If you don't see white sweet potatoes at your local store you can just use a regular sweet potato. Also, I prefer to throw cubed sweet potatoes in the food processor to "shred" instead of using a shredder. That is just mush easier, in my opinion, and it doesn't leave my forearms sore. I made this for my mom's breakfast meal prep, so I only taste-tested a couple tiny bites, but those bites were tasty and sure made me wish I was eating this for breakfast all week! Let me know what you think if you give this one a try!

Whole30 Breakfast Lasagna 
Ingredients:
Base

• 2 1/4 cup white sweet potato shredded (about 1 medium potato)
• 1.50 cup spinach
• 1 small minced onion, sauteed
• 1 Tablespoon olive oil

Turkey Sausage

• 1.50 lb ground turkey
• 3 Tablespoon chili powder (I only used 1 1/2 Tbsp)
• 1.50 Tablespoon garlic powder
• 1.50 teaspoon sea salt
• 1.50 teaspoon olive oil

Sauce

• 6 large eggs (I increased to 10 eggs since I used a 9x13-inch casserole dish)
• 3 Tablespoon fresh sage chopped
• 3 Tablespoon fresh rosemary chopped
• 1/4 Teaspoon sea salt or to taste
• black pepper to taste

Directions:

1. Preheat oven to 350F. Lightly grease the bottom of a 8" by 5" casserole dish with olive oil (about 1 teaspoon).
2. To saute the onions, bring a skillet to medium heat and pour 1 Tablespoon of olive oil. Add chopped onions and cook for 5 to 7 minutes or until tender, stirring frequently with a wooden spoon or heatproof spatula.
3. Mix all ingredients for sausage together in a separate skillet (or same skillet as onions once the onions are done) and cook over medium heat for 8-10 minutes until cooked through (undercook slightly so it can finish cooking in lasagna).
4. Layer shredded white sweet potato, sautéed onion, spinach, and sausage into the casserole dish.
5. Beat eggs until smooth and mix in the herbs for the sauce. Pour eggs over the layered ingredients into the casserole dish.
6. Bake on 350F for about 50 minutes until baked through- when cooked, the middle of the casserole should spring back when you press your finger into the middle. **Note, if you use a larger 9x13-inch casserole dish like I did, this only needed to bake for 30 minutes. 

Original recipe found here