3 Italian sausages, removed from their casings

1 large purple potato, cubed

1 large yam, cubed

1 cup cherry tomatoes

3-4 large mushrooms

1 cup chopped spinach

½ onion, diced

2 cloves garlic, chopped

½ cup shredded cheddar cheese

1 cup milk (any kind will do, I always use almond milk)

1 large egg

salt & pepper for seasoning

pinch of ground rosemary

Preheat oven to 375 F and grease a casserole dish.

Heat oil in a medium pan and add ground sausage, breaking up with a wooden spoon. Cook for about 5-7 minutes or until the sausage is nearly cooked but still pink-ish in the middle. Don’t worry, it will continue to cook in the casserole dish. Turn off the heat and add your chopped mushrooms in the pan so they soak up all the yummy sausage oils.

Meanwhile, toss chopped yam, potato, cherry tomatoes, spinach, onion and garlic in a bowl. Add desired amount of shredded cheese and seasoning.

In another small bowl, beat one egg and then add cup of milk. Pour mixture into chopped vegetable bowl. Once mixed, add in sausage and mushroom mix.

Pour into a greased baking dish. Shred desired amount of cheese on top.

Bake in the oven for about 60 minutes or until the pan stops bubbling and the potatoes are soft. Let cool on a rack for 5 min before serving.

Add a fried egg on top and voila! Breakfast!