Since dealing with some mild food sensitivities in my family, I’ve recently started dabbling in the Paleo Diet. Hence my search began for easy, make-ahead breakfasts that the whole family would enjoy. This egg bake has now been added to the list of family favorites. It is simple, healthy, and of course delicious. Plus, it is free of gluten, dairy, and soy – the typical culprits of most people’s food allergies. Simply make a large pan on Sunday night, and you will have breakfast ready for the rest of the week. Feel free to create your own version of this recipe by simply swapping out the sausage for bacon or ham and changing up the veggie mix as your palette desires. You truly can’t go wrong.
Coconut oil and parchment paper for greasing and lining pan
1 tablespoon ghee or coconut oil
1lb nitrate free ground breakfast sausage or links sliced into bite-size pieces
2 large sweet potatoes peeled and diced into bite-size pieces
5 cups dark, leafy greens (i.e. kale, spinach, chard, etc.)
Salt and pepper to taste
14 large eggs
¼ cup cold water, cashew milk, or coconut milk
1 large, ripe heirloom tomato thinly sliced
Preheat the oven to 350˚F. Line the bottom of a 9×13 pan with parchment paper, and grease the sides with coconut oil.
Heat the ghee or coconut oil in a separate pan on the stove to medium-high heat. Add the sweet potatoes and the sausage. Cook until the meat is browned and nearly cooked through, and the sweet potatoes are almost fork tender.
While the vegetables are cooking, beat the eggs and water or milk in a separate bowl until frothy.
Then, add the greens to the pan on the stove, and continue to cook until completely wilted. Season the meat and vegetable mixture with salt and pepper.
Remove the pan from the heat, and drain all excess liquid. Add the mixture to your prepared 9×13 pan, and spread evenly along the bottom. Then, add the egg mixture.
Transfer to the oven, and bake for 20 minutes. Remove from the oven and arrange the sliced tomatoes on the top of the egg bake. Sprinkle a little salt over the tomato slices, and return the pan to the oven for an additional 15-20 minutes. The egg bake is done when the center is set (firm and jiggly, but not liquid).
Allow egg bake to cool before slicing and portioning out for the week, or enjoy it right away.
Good with dairy? I’m sure this egg bake would be delicious with 2 cups of your favorite full-fat, organic cheese mixed in.