Apple, Sweet Potato, and Sausage Breakfast Casserole

2 tbsp of butter or olive oil or combo of both
1 lb ground sausage of choice I make my own using plain ground beef or pork with my own sausage season blend
2 small sweet potatoes ½-inch cube (2 cups of ½-inch cube sweet potato. I didn’t peel but you can if you want)
½ medium onion diced
½ red bell pepper diced
2 medium apples 1-inch cube (I didn’t peel, but you can if you want)
1 - 1½ tsp sea salt
½ tsp dried thyme
¼ tsp pepper
3 cloves of garlic fine chop
1 handful of baby spinach chopped
1 – 1 ½ cups cheese of choice shredded
12 eggs
½ cup full fat coconut milk or milk

Pre-heat the oven to 400 degrees and butter a 9x13 casserole dish.
Warm a large skillet over medium-high heat, melt the butter, and brown the sausage. Use a slotted spoon to scoop the browned sausage out of the skillet, leaving the fat behind to cook the veggies in.
Add the sweet potato to the fat in the skillet over medium-high heat, and cook for a few minutes. Sweet potato takes a bit longer to cook than the other veggies, so don’t add the others just yet.
Once the sweet potato has cooked for a few minutes, add the onion, pepper, apples, sea salt, thyme, and pepper, and cook over medium-high heat, stirring occasionally. Cook the veggies for about 7-10 minutes until soft and sweet.
Add the garlic and spinach to the skillet, stir, and cook for one minute. Turn the skillet off, and stir in cooked sausage and the shredded cheese.
Dump the cooked veggie/sausage mixture from the skillet into the buttered casserole dish, and spread the mixture out evenly. Whisk the eggs and milk in a medium mixing bowl and pour over the veggie/sausage mixture.
Bake the breakfast casserole for 25-30 minutes at 400 degrees until the eggs are set, and the top is a pretty golden brown. Let the casserole rest for 5-10 minutes before cutting.