I've had good luck freezing this Sweet Potato Sausage Breakfast Casserole and pulling one out to bake when we need a meal in a pinch. You can bulk cook and make several of these at a time, bake them, then freeze them to be reheated later!
Sweet Potato Sausage Breakfast Casserole Recipe:
2 small Sweet Potatoes 3 Tbsp Butter 1lb loose breakfast sausage ½ Yellow Onion 4-5 Eggs ½ c Cream (or coconut milk for dairy free) ¼ tsp Sage Sea Salt and Pepper (to taste)
Grease a glass 8×8 inch baking dish. Preheat the oven to 350 degrees Fahrenheit.
Grate the sweet potatoes (making hash browns) and then place them in the bottom of the greased dish.
Heat 2 Tbsp butter over medium-high heat. Add chopped onion and sausage to the pan. Season with salt and pepper and cook until sausage is no longer pink and onions are translucent.
Layer the sausage and onion on top of the sweet potatoes.
Whisk eggs, sage, cream, ½ tsp of sea salt and ½ tsp of pepper and mix thoroughly. Pour this egg mixture on top of the sausage and onions.
Bake uncovered for 45 minutes or until a toothpick comes out clean.