Sausage, Mushroom & Leek Frittata with Sweet Potato Crust
Servings: 6
Ingredients
Maple Breakfast Sausage
- 1 lb Ground Pork
- 1 Tbsp Maple Sugar
- 1/2 tsp Ground Sage
- 1/2 tsp Dried Thyme
- 1/2 tsp Garlic Powder
- 1/2 tsp Sea Salt
- 1/4 tsp Cinnamon
- 1 pinch Each of Red Pepper Flakes, Ground Nutmeg, Ground Cloves, and Black Pepper
Frittata
- 1 Leek Sliced (1 cup)
- 4 oz White Mushrooms Sliced 1/4" thick
- 1 medium Sweet Potato shredded (about 2 cups)
- 10 Eggs
- 1/2 tsp Sea Salt
- 2 Tbsp Ghee
Instructions
- Preheat the oven to 325F.
- In a cast iron pan, combine the ingredients for the Maple Breakfast Sausage over medium-high heat. Crumble the sausage and cook for about 5 minutes.
- Add the mushrooms and leek to the pan and continue cooking for another 5 minutes.
- Meanwhile, whisk together 10 eggs with the salt in a large bowl. Set aside.
- Once the veggies are soft and the sausage cooked through, transfer all the contents to a bowl with a slotted spoon. Cover the bowl to keep warm.
- Add ghee to the pan and melt.
- Evening sprinkle the shredded sweet potatoes in the bottom of the pan to create the crust. Cook for about 3 minutes.
- Carefully add the sausage mixture back to the pan and spread out evenly.
- Pour the whisked eggs over the top.
- Transfer the pan to the oven and bake for 20-25 minutes, or until the eggs are cooked through.