Category — breakfast casserole
Sweet Potato and Chipolte Field Roast Sausage Casserole
Cows that produce breast milk, radiated tuna and genetically modified wheat in Canada – makes you want to put you head in the sand. But since it’s snowing like crazy here in Utah in mid-April, I guess I can’t do that. So what am I going to do instead? I guess since it’s National Beer Day I could make beer, but really that’s what my husband does. Instead since he’s working late I’m going to have a vegan meal since I really do have to admit I eat a lot of bison, and could use some more veggie meals in my diet.
The problem for me and veganism really is that I’m allergic to nuts, seeds and soy. So that makes for some hard choices for me. Recently however I found this cool company from Seattle, Field Roast.
Now tonight I had some braised greens, quinoa and a slice of the Celebration Stuffed Roast. It was delightful. Now I’ve seen a Field Roast and Sweet Potato Breakfast Casserole recipe on the YumSugar.com and I have to say I may need to make it this weekend for my family. Imagine this with some blueberry biscuits! Sheer heaven. Now, of course, all of the vegans will go crazy knowing that I will be using dairy and no almond milk (again… would kill me) – but isn’t a little vegan food better than none? Sorry guys. Baby steps. 
Ingredients:
1/4 lb. crumbled Chipotle-flavored Field Roast sausages
EVOO
1 med.-sized Walla Walla onion, diced
1 red pepper, diced
1 green pepper, diced
1/4 tsp. pepper
Sea Salt
4 sm. sweet potatoes, peeled & diced
6 lg. pastured organic eggs
1 1/2 c. oat milk
2 tbsp. quinoa flour
2 cups Asiago cheese, shredded
Directions:
1. In skillet over medium heat. Cook crumbled sausage, stirring frequently to break up sausage, until browned. Remove sausage to small bowl.
2. Add 1 tablespoon EVOO and onion, cook onion until tender and golden. Add red and green peppers, pepper, and salt and cook, stirring frequently until vegetables are tender. Remove vegetables to bowl with sausage.
3. Preheat oven to 350 degrees.
4. Add 2 tablespoons EVOO, over medium heat. Cook sweet potatoes and 1/4 teaspoon salt until golden, stirring constantly.
5. In large bowl, with wire whisk or fork, beat eggs, milk and flour until blended. Stir in sausage mixture, potatoes and 1 cup cheese. Pour egg mixture into ungreased baking dish. Sprinkle with remaining cheese. Bake, uncovered, 45 minutes or until knife inserted in center of egg mixture comes out clean.
This meal should serve about 8 servings (6 if you have my husband’s appetite). It’s a different flavor than you are used to, but it’s pretty darn good. Try this for your next Sunday breakfast with family and watch them eat it right up.
April 7, 2011 No Comments
