Cook Breakfast Sausage per instructions.
Pre-heat the oven to 400 degrees.
Peel and shred the sweet potatoes using a food processor with a shredding attachment or by hand with a cheese grater. Evenly spread the potatoes in a 13X9 baking dish.
Peel and shred the carrots in the same manner. Spread the carrots evenly on top of the sweet potatoes. Continue with a layer of bell peppers and a layer of spinach. Top with the breakfast sausage.
In a medium pot over medium low heat, melt the butter.
Once the butter is melted and bubbling, add the diced onions and cook until translucent, about 10 minutes, stirring frequently.
While the onions are cooking, combine the starch, flour and spices in a small bowl.
Once the onions are cooked, sprinkle them with the flour mixture and stir continuously for 1 minute, until the mixture browns.
Once the mixture is browned, whisk in the broth and coconut milk. Bring to a soft boil. Let boil for 5 minutes, allowing the sauce to thicken.
When the sauce is thickened, remove from heat. Pour evenly over the casserole. Top with cheese and cover with aluminum foil.
Place covered casserole in the oven for 20 minutes. Remove the cover and cook for an additional 10 minutes. If you want your cheese browned on top, broil for an additional 5-10 minutes before removing from the oven.
Remove from oven and let stand for 10 minutes before serving.
For added convenience, use frozen shredded sweet potatoes or regular shredded hash browns. This may change the texture and consistency of the casserole.
Place the cooled casserole in 1 large container with a snap lid or in several serving size containers with a twist top or snap lid.
Place single servings in the freezer for future trips.
Warm casserole in the airplane oven, covered, for 20 minutes or use a mini-skillet in the hotel room.
For edded flavor and kick, top with Sriracha or hot sauce before eating.