Not sure what to have for breakfast now that you’ve given up gluten and grains? Check out this delicious, nutrient-dense breakfast from the Practical Paleo Blog! This recipe is packed with protein, healthy fat and complex carbohydrates to keep you fueled throughout your day. Bonus- it can be made allergy free!
This recipe from the Practical Paleo is grain-free, gluten-free, nightshade-free, sugar-free, dairy-free, nut-free & can be made egg free!
PREP TIME: 10 minutes
COOK TIME 55 minutes
YIELD: 4-6 servings
- 1 large sweet potato
- 2 tablespoons coconut oil or ghee, divided
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 lb ground pork sausage (or use plain ground turkey plus 1 tablespoon Italian Spice Blend)
- 1 teaspoon maple syrup (optional)
- 4-6 eggs (optional)
- 2 tablespoons chopped fresh parsley or chives
Preheat the oven to 425 degrees F.
Peel & roughly chop the sweet potato into 1/2 inch pieces. Toss with 1 tablespoon of ghee or coconut oil, salt and pepper, then spread out over a baking sheet and bake for 35 minutes, tossing halfway through to ensure even cooking, until golden brown.
While the sweet potatoes are cooking, heat a large skillet over medium heat and add the remaining ghee. Add the ground meat and break up with a wooden spoon. Add the maple syrup, then turn to medium low heat and continue to cook until the meat has cooked through. Set aside.
Once the sweet potatoes are done, remove from oven and turn the oven down to 350 degrees F. Add the potatoes to the ground meat mixture, giving everything a good stir, then make 4-6 indentations into the mixture, depending on how many eggs you’re using, and crack an egg into each indentation.
Place the skillet on the middle rack of the oven and bake for 10-15 minutes, until the whites have set and the yolks are still runny. Season with salt and pepper, garnish with fresh herbs, and serve immediately.
For more allergy free recipes, check out the Practical Paleo blog!