Easy Breakfast Casserole

From Shirley:

This is my go to recipe. I like to make it Sunday night and keep it in the fridge for those weeks I know I’m going to be uber busy and need something convenient and quick. I’ve eating it for lunch… and dinner because I’m a big fan of breakfast any time of day. Feel free to throw in all the leftover veggies you’ve got. (Gotta love sneaking in vegetables.) If you let it cook long enough for the eggs to be very firm, you can also eat it on the go while driving or typing or working out or trying to wrangle your 1 year old into clean clothes.

Recipe from PaleOMG

Ingredients
2 tablespoons fat of choice (coconut oil or butter or ghee, etc.), melted
1 large sweet potato or yam, diced
½ teaspoon fine sea salt
1½ pound breakfast sausage
½ yellow onion, diced
2 cups chopped spinach
10 eggs, whisked
½ teaspoon salt
½ teaspoon garlic powder
Instructions
Preheat oven to 400 degrees. Grease a 9×12 baking dish.
Toss diced sweet potatoes in fat and sprinkle with salt
Place sweet potatoes on baking sheet and bake for 20-25 minutes, until soft.
While sweet potatoes are cooking, place a large sauté pan over medium heat. Add breakfast sausage and yellow onion. Cook until no pink remains in meat.
Place meat mixture in baking dish, add sweet potatoes and spinach then add eggs along with salt and garlic powder and mix until well combine.
Place in oven and bake for 25-30 minutes, until eggs are set in the middle.