1/2 pound sweet or hot bulk sausage
1/2 cup diced carrots
1/2 cup diced butternut squash
1 large sweet potato
Pumpkin or sunflower seeds
Cook sausage over medium heat until browned, about 7 minutes.
Add cauliflower and rosemary and sauté for another 5-7 minutes, until the cauliflower is softened.
Transfer the ingredients to a mixing bowl. Add 4 eggs, salt and pepper. Stir until well mixed.
Grease a 9-inch round cake pan, and pour the mixture into the pan.
Slice sweet potato into thin rounds, using a mandolin box grater/slicer. Overlap sweet potato rounds on top of the egg mixture until you’ve covered the mixture. The sweet potatoes will shrink a little when cooking so add a few more than you might think you need.
Whisk the remaining egg well. Whisk in 1 tablespoon of oil. Brush on to sweet potatoes.
Bake at 350 degrees for 35 minutes. Turn oven to broil and broil for another 4 minutes to make the sweet potatoes crispy.
Garnish with a few sprinkles of cinnamon. Eat immediately or save for later in the week.