Protein-packed and low-carb, an Italian Egg Bake with sweet potatoes, Italian sausage, cheese and peppers can be made ahead for a healthy breakfast or brunch.
In a medium size pan, on medium-high heat; cook sausage, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Carefully, drain excess grease, leaving 1 tablespoon to cook sweet potatoes. Transfer cooked sausage to a bowl; cover with foil to keep warm.
Cube sweet potatoes into bite-sized pieces, approximately ¼-inch. In the same medium size pan with saved 1 tablespoon grease, sauté sweet potatoes until soft, about 15 minutes.
Add the sweet potatoes and diced peppers to the bowl with the cooked sausage; stir to combine. Pour combined sausage, sweet potatoes and peppers into a 9×13 baking dish.
In a medium-size bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper. Pour egg mixture evenly over sausage mixture and top with asiago and parmesan cheese.
Bake for 45 minutes, or until the eggs are cooked throughout.
