I don’t like publishing posts without pictures, Kaitlyn Jayne, but here. Maybe once you make it for yourself you could take the pics and add them to the post. Sounds great, deal, thanks.
This is 10000% the recipe I get asked for most frequently, so it was bound to be published sooner or later. Before you make it, go to Wegman’s and get yourself a 10″ (or 9″) casserole pie dish. It may be called a quiche dish – po-tay-toe, pah-tah-toe. Said that real slow, didn’t ya?
AAAAANYway, I’ve been making this recipe almost every week since spring of 2013. Three years. Longest relationship I’ve ever had is officially with a breakfast dish…………………… Let’s not go any further down that road………….
This recipe is 100% a HUGE factor in my daily success to stay healthy with my eating habits. It fills me up, it offers good fats, carbs, energy, and tastes sooo good. Wait – have we gotten into the whole “fats aren’t bad” conversation yet? If not, we need to. That’ll be for another forum.
Here, sis. Enjoy. xoxoxx
Makes: 1 10″ pie pan worth of breakfast pie — 8 slices — probably 4-6 people or just food for yourself for 8 days
- 1 package Trader Joe’s chicken breakfast sausage (or something similar)
- 2 medium sweet potatoes
- 10 eggs
- 1-2 handfuls baby spinach leaves, ripped up
- 1 t Kosher salt
- 1 t pepper
- 2 T Sir Kensington’s Sriracha Mayo (SOOO GOOOD!)
- 1 t crushed red pepper flakes
- 1 t garlic powder
- 1 t onion powder
I usually stick with one out of the four as far as the additions go. This pie is SUPER delish without any of those additions, to be sure. But experiment and make it your own. BTW – Sir Kensington’s you can find at Whole Foods for sure, Amazon Prime, or maybe even Wegman’s.
- Preheat the oven to 400 F
- Squeeze chicken sausage links out of the casings and into the bottom of your pie dish. Use a spoon or your fingers and spread it (like a crust) across the bottom of the dish. It may not reach up and around to the sides, and that’s ok. Just be sure to cover the bottom. BTW – I never need to spray my pie dish but use your judgement.
- Bake for 8-10 minutes. Just until the pink is pretty much gone. It will bake more the second time you throw it in so no big deal here.
- While your sausage crust is cooking, peel your sweet potatoes and use a food processor to shred them. You can do this by hand with a cheese grater but it’ll take FOR-EV-ER.
- Pull the pie pan with your sausage crust out of the oven. Spread the shredded sweet potatoes evenly over the cooked “crust”.
- Crack your eggs in a bowl and whisk together until completely broken up. Add your salt, pepper, and any optional ingredients.
- Take your egg mixture and pour it evenly over the sweet potatoes. Watch it seep through.
- Tear up those 2 handfuls of baby spinach leaves and spread them out on top of the egg mixture. Use the back of a spoon to press the leaves down into the mixture so they bake without crisping and charring.
- That’s it! Put that baby in the oven for 55 minutes.Pull the pie out, stick a knife in the center and see if it comes out clean. Voila – the best breakfast pie ever.
~Bon Appetit from the West Coast