Eating brunch on the weekends is easy. I can sleep in and cook breakfast in my pajamas. However eating breakfast on a busy weekday morning can be a challenge. So I wanted to try a new breakfast on Sunday so I can have leftovers for the work week. I found this recipe on Paleo Leap and halved the recipe since there are only two of us at home. I also substituted yam for sweet potatoes. It's nice to have a hot breakfast instead of a cold one now and again. That gave us Sunday brunch and leftovers for a few mornings.
| 8 | eggs | ||
| 1 | lb. | Italian sausage | casing removed |
| 2 | sweet potatoes | diced | |
| 1 | medium | onion | diced |
| 1 | bell pepper | diced | |
| 3 | garlic cloves | minced | |
| 2 | green onions | thinly sliced | |
| 1⁄3 | cup | almond | or coconut milk |
Preheat your oven to 375 F.- Melt some cooking fat in a skillet placed over a medium-high heat. Add the sausages, and crumble while cooking.
- When the sausages are cooked, transfer them to a large bowl.
- Add the onion, garlic, and bell pepper to the same skillet, and cook for 4 to 5 minutes over a medium heat.
- Pour the vegetables into the bowl with the cooked sausages.
- Add the sweet potatoes to the skillet, season to taste, cover, and cook about 8 minutes.
- Mix the sweet potatoes into the bowl with the sausages and vegetables.
- Pour the sausage and sweet potato mixture in a baking dish.
- In a bowl, whisk together the eggs, almond milk, and season with salt and pepper to taste.
- Pour the egg mixture over the sausage mixture, and place in the oven.
- Bake for 20 minutes, and serve warm with green onions sprinkled on top.
