Updated: Feb 17, 2020
This is a versatile easy egg and sausage based recipe that works for breakfast, lunch or tea. We ate this hot with a side of butter roasted cauliflower for supper and finished it off for breakfast this morning with some sliced avocado to make up the good fats on our low carb adventure.
8 eggs
1lb of sausage of choice , we recommend our fresh mexican chorizo
1 sweet potato
1 medium onion
2 small bell peppers
3 cloves of garlic
2 spring onions
1/3 cup of unsweetened almond milk
Fresh sea salt and cracked black pepper
Take the sausage out of its casing and crumble into the pan.
Fry gently in a little coconut (or olive) oil until the sausage meat takes on a good colour.
Transfer out of the pan.
Add onions, garlic, pepper and cook for a further 4 - 5 minutes.
Transfer out of the pan
Cut up the sweet potato into small dice and fry in the same pan (add a little more oil as necessary)
Remove from heat and stir into the sausage and vegetable mix
Pour the mixture into a casserole dish and ensure everything is evenly spaced for a good mix.
Whisk the eggs with the almond milk and season with salt and pepper.
Pour egg mix to cover all the ingredients int he casserole dish
Lift carefully and place in the oven to cook for approximately 20 minutes at 180C.
Eat hot from the oven with some fresh buttery vegetables or serve cold with avocado slice for breakfast - its the dish that keeps on giving...
Enjoy!