This breakfast casserole recipe is extra convenient because you can prep and assemble the ingredients in advance and store them in the fridge until you’re ready.
Preheat oven to 425 degrees Fahrenheit.
Coat the diced potatoes in 1 tbsp of avocado oil, 1 tsp of salt, and 1 tsp of pepper.
Place potatoes on a baking sheet and roast for 20-30 minutes, or until golden brown.
In a medium skillet on medium-high heat, add another tbsp of avocado oil and the sliced onions. Saute until caramelized.
Once the onions are caramelized, add fresh spinach and cook down until wilted.
Once potatoes are golden and done in the oven, drop the oven temperature to 350 degrees Fahrenheit.
Add the onions and spinach, potatoes, Italian chicken sausage, and whisked eggs into an 8x8 casserole dish. Bake in oven for about 40 minutes, or until golden brown and eggs are cooked through.