1 small sweet potato, peeled and cubed into small cubes (~1½ cups)
1½ cups quartered Brussels sprouts (may sub broccoli or zucchini)
½ small red onion, diced or sliced
2–3 garlic cloves, minced
2 Chicken Sausages of choice, sliced (¼-inch slices) (we used precooked chicken sausages from Applegate)
8 whole eggs
½ tsp. salt
¼ tsp. black pepper
1 cup shredded cheese of choice (optional: omit for Whole30-friendly & dairy-free)
Preheat oven to 375℉.
In a 10-inch cast iron skillet (or medium pan), heat ½ Tbsp. ghee or coconut oil on medium-high heat. Once hot, add cubed sweet potato. Dash with salt. Sauté for about 5 minutes. Stir occasionally, adding additional ghee or oil as needed.
Next, add the Brussels sprouts, red onion, garlic and sausage to the pan. Sauté for 8-10 minutes or until sweet potatoes are cooked through. Again, adding additional ghee or oil as needed. Remove from heat.
In a bowl, crack the eggs, add a dash of salt and pepper and whisk to combine.
Pour the whisked eggs over the veggies and sausage. If using cast iron, you want to make sure it’s greased well. Add additional ghee or oil if needed to grease. Note:If you do not have a cast iron skillet, simply transfer the veggies and sausage to a greased baking dish and pour eggs evenly over top.
Bake in the oven for 12-16 minutes or until center is firm.
Remove from oven, let set for 5 minutes.
Serving Size:1/5 of recipe