August 27, 2008
Wow ! This is delicious and very filling. We like it for breakfast, lunch, and dinner! I made this for dinner and reheated it in the toaster oven the next day for breakfast and lunch! To do this, you will need to make two casseroles.
The original recipe wasn't dairy-free so I made a few substitutions to fill our needs. I like sweet potatoes better than white so that was changed, too. My youngest son doesn't like onions, but tolerates onion powder just fine. Maybe one day he will grow to this.
To my surprise, my son who has never liked a casserole or food where ingredients are unidentifiable said, "I could eat this for every meal". And we did. His opinion deems this recipe very blog worthy. Thanks to Kids Health for the original recipe.
Since I would like to be soy-free, I made one pie without "cheese" and used egg yolks instead of the whites to make it look yellow like cheese. For the sausage, I substituted turkey bacon and two slices of ham.
Kid-Friendly Gluten & Dairy-Free Breakfast Casserole
oil for pan
2 cups grated sweet potatoes
1/4 tsp. onion powder
2 Tbsp. Earth Balance Buttery Spread, melted
3/4 cup cooked light Turkey Maple Sausage, or uncured turkey bacon
4 egg whites (works well with just yolks, too)
a hand full of vegan soy cheese (optional)
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried parsley
Preheat oven to 425 degrees Fahrenheit (218 degrees Celsius).
Coat pie pan with oil
Mix grated potatoes and onion powder.
Press potato mixture evenly over the bottom and sides of the pie pan.
Pour melted "butter" evenly over the potatoes.
Bake for 20 minutes. Watch carefully not to burn.
Spread cooked sausage evenly over the crust.
Sprinkle cheese evenly over the sausage.
In a separate bowl, beat eggs, egg whites (or yolks), and spices.
Pour egg mixture of the cheese.
Lower the oven temperature to 350 degrees Fahrenheit (176 degrees Celsius). Bake for 30 minutes or until the center is set and a knife inserted comes out clean.
(I forgot to lower the temperature and cooked mine for 20 minutes. It came out great anyway. This is a very forgiving recipe and lends itself to substitutions very well.)