This is the perfect dish to bring to any brunch or to prep for breakfast for a few days. It is so flavorful and filling and is sure to be a hit with any crowd!
- 2 medium sweet potatoes, sliced thin
- olive oil spray
- 2 small leeks, chopped
- 8 oz mushrooms, sliced
- 3 andouille sausages, chopped
- 1/2 cup Gruyere + 1/4 cup, shredded
- 7 large eggs
- salt and pepper to taste
Preheat oven to 400 degrees.
Spray a pie plate with olive oil or coconut oil. Thinly slice sweet potatoes with a knife or use a mandolin on the medium setting. Arrange sweet potato rounds in the pie plate, overlapping quite a bit since they will shrink up as they cook. Spray with olive oil or other cooking spray. Bake in the oven for 12-15 minutes, until the sweet potatoes begin to soften and brown.
While the crust is baking, heat olive oil over medium-high heat in a skillet. Add leeks and saute for 5 minutes. Add mushrooms and sausage and saute for an additional 4-5 minutes. Turn off heat and set aside.
Crack eggs into a large mixing bowl and whisk. Add salt, pepper and 1/2 cup cheese. Stir in leek and mushroom mixture.
Remove sweet potato crust from the oven and pour in filling. Top with remaining 1/4 cup of cheese and place back in the oven for an additional 30-35 minutes. Remove from oven and let cool slightly. Cut into 6 servings and enjoy!