Mexican Breakfast Casserole with Sweet Potato Crust – Whole30 / Paleo
  1. Preheat your oven to 425 degrees. and grease a 9×13 baking dish with coconut oil
  2. Slice sweet potatoes with a mandolin. You can also slice by hand. I used the thick slice blade. Grease a 9×13 baking dish with oil of your choice. Arrange the sweet potatoes in the bottom of the dish. Making sure to overlap. The sweet potatoes will shrink once cooked. Sprinkle with salt and bake for 30 minutes.
  3. After 30 minutes remove from oven and lower the heat to 400 degrees.
  4. While potatoes are roasting, heat a large skillet over med heat and add 1 tbsp of oil.
  5. Add the onions and cook for about 4-5 minutes, then add peppers and cook another 2-3 minutes,
  6. Add the kale and sausage and cook until the sausage is done, remove from heat and drain excess fat, if needed.
  7. In a large bowl, whisk eggs well with coconut milk, nutritional yeast, taco seasoning and salt.
  8. Spread the sausage mixture and salsa over the sweet potatoes, Pour egg mixture over everything evenly.
  9. Bake at 400 for 30 minutes until center is set, allow to sit 5 minutes before cutting into squares and serving.