Breakfast casseroles are the kind of dish that can make a whole week easier, and this one delivers serious comfort without a single ingredient that would derail your reset. Grated sweet potatoes form a hearty, golden base that soaks up all the savory drippings from the sugar-free pork sausage, while smoked paprika and a touch of cayenne give every bite a warm, smoky kick. The egg and coconut milk mixture binds everything together into a sliceable, satisfying casserole that feels indulgent even though every component is completely clean. One of the trickiest parts of eating this way is finding breakfast sausage without added sugar or fillers — this recipe calls it out explicitly, so there's no guesswork at the store. Ghee keeps the whole thing dairy-free in the way that matters, adding richness without any of the problematic stuff. It serves six, which means you can bake it on Sunday and pull slices straight from the fridge on busy mornings all week long. Finish it with a scatter of fresh chives and you've got a dish that looks as good as it tastes.
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Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with a thin layer of ghee (use about 1/2 tsp from the measured 2 tbsp) and set aside.
Heat 1 tbsp of the ghee in a 12-inch skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it into small crumbles, until browned throughout with no pink remaining and the internal temperature reaches 160°F (71°C), about 7–9 minutes. Transfer the sausage to a large mixing bowl, leaving any rendered fat in the skillet.
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