4 medium sweet potatoes
¼ c trilogy
1 lb breakfast or Italian sausage
2 tsp oil
8 oz baby spinach
1 c DF milk
1 tsp salt
½ tsp black pepper
½ tsp crushed red pepper
8 large eggs
Directions1. Preheat oven to 400°. Roast potatoes whole. When cool, peel & slice in ¼" thick slices. Fill bottom of 2 pie plates with layer of potato slices. Cut potato rounds in half & stand around edges of pie plate. Turn down oven to 375°.
2. Filling – brown sausage with trilogy, drain.
3. Arrange a layer of spinach over the potatoes. Sprinkle ½ the sausage over the spinach. Repeat in 2nd pie plate.
3. Whisk milk & next 5 ingredients in a bowl. Pour over sausage. Bake 30 minutes. Let stand 5 minutes; cut into 4 wedges.