Yields4 Servings

Ingredients:

 EVOO for greasing pan
 1 medium sweet potato
 ½ pound sugar-free breakfast sausage, casings removed and crumbled
 1 tsp chopped fresh rosemary
 10 eggs
 3 tbsp coconut milk
 ½ tsp sea salt
  tsp creacked black pepper

Directions:

Spread EVOO on bottom and sides of pie plate. Scrub sweet potato and slice thinly. Arrange potato slices on bottom of pan slightly overlapping to cover bottom. Spread layer of sausage over potatoes. Press rosemary gently into sausage. Combine remaining ingredients and whisk together. Pour egg mixture into dish. Bake at 350 for 25-30 minutes. Or until center is set and eggs have puffed up.

Note:
I like to precook the sausage. This reduced the baking time (however, does dirty another pan).  I’ve done it both ways and have even made it with turkey bacon.  Another option is to add chopped spinach or kale and serve with sliced avocado.  Any way you make it, it is all delicious

Recipe Credit: "Against all Grain", by Danielle Walker

Ingredients

 EVOO for greasing pan
 1 medium sweet potato
 ½ pound sugar-free breakfast sausage, casings removed and crumbled
 1 tsp chopped fresh rosemary
 10 eggs
 3 tbsp coconut milk
 ½ tsp sea salt
  tsp creacked black pepper

Directions

1

Spread EVOO on bottom and sides of pie plate. Scrub sweet potato and slice thinly. Arrange potato slices on bottom of pan slightly overlapping to cover bottom. Spread layer of sausage over potatoes. Press rosemary gently into sausage. Combine remaining ingredients and whisk together. Pour egg mixture into dish. Bake at 350 for 25-30 minutes. Or until center is set and eggs have puffed up.

Sausage Quiche with Sweet Potato Crust