This egg dish is a keeper. The recipe is dairy-free, gluten-free and sugar-free. It’s so good you won’t miss the hash browns or cheese. It’s delicious and filling, but paleo approved! Healthy and good for your body. You can make it ahead and bake the next morning. You can also bake the dish and eat on it all week. It warms well.
You have a big pan of health in this dish. Sweet potatoes have more nutrition that potatoes, twice as much potassium, and less than half the carbs. Please use fresh farm eggs if you can, along with organic spinach and fresh made natural sausage.
Paleo Breakfast Delight
- 1 dozen farm fresh eggs shelled and beaten
- 1 cup coconut milk
- We make our own. 1/2 pound fresh breakfast sausage
- 1 large sweet potato sliced thin
- 1/2 white onion chopped
- 1/2 one jalopeno seeded and chopped fine
- 1/2 red pepper chopped fine
- 1 clove garlic chopped
- 1/2 cup fresh chopped cilantro
- 2 cups baby organic spinach
- 1 teaspoon pink salt and fresh ground pepper
- Crack your dozen eggs in large bowl. Beat well then add your coconut milk and one teaspoon of salt and tea pepper., mix until well combined. Set aside. In large frying pan add your sausage, onion, peppers and garlic. Salt and pepper your sausage as well. Cook until browned on medium heat. After heat is off, add your cilantro to meat mixture and stir. Wash and peel your sweet potato. Cut into thin slices. Set aside. Wash your spinach and pat dry.
- Spray a 9 by 13 baking pan with non-stick coconut spray. Begin your casserole layering. Place a layer of potato slices in bottom of a pan. Place a layer of spinach and then a layer of the meat mixture. Repeat twice. Ending with three layers, total.
- Carefully pour your egg mixture over ingredients. Push the eggs into your layers, so that everything is submerged within the egg mixture. Bake at 325 for 45 minutes to one hour. The dish is done when firm all the way through. Serve with fresh made salsa.
- See homemade sausage recipe below
- Homemade Sausage
- I have a local meat market I go. Try to buy fresh, local meats. I like knowing to the best of my knowledge where the meat I am putting in my body is coming from. Many small meat markets have the best meat! To make my sausage I have them grind a fresh, natural, whole pork butt for me. When you get home put meat in large bowl and add your Italian spices. I put a couple of teaspoons of all of these spices in my sausage. Mix well with your hands.
- 1. Dried oregano
- 2. Dried thyme
- 3. Dried fennel
- 4. Dried basil
- 5. Hot pepper flakes
- 6. Salt and pepper
- Use whatever spices you like in your sausage. I also make breakfast sausage with sage. This fresh ground pork sausage is fantastic! So much better for you and tastes much more tender.
- I separate the meat into 1 ½ pound packages and freeze them. You should get at least 4 or 5 packages from one pork butt.