Author: The Nourishing Place, Carol Bennett
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Dairy Free, Gluten Free, Grain Free, Legume Free, Nut Free, Paleo, Soy Free
- ½ lb. ground pork or turkey sausage
- ½ c. sweet potato, peeled and diced
- 3 T. red onion, diced
- ½ c. zucchini, diced
- 1 c. baby spinach
- 1 c. kale, deveined and chopped
- 1 T. cilantro, minced
- 1 t. dijon mustard
- 1 t. chipotle powder
- 1 t. sea salt
- ½ t. black pepper
- 1 t. paprika
- 1 t. cayenne pepper
- 12 large eggs, beaten
- dijon mustard for sauce
- Preheat oven to 350 degrees.
- In a large skillet over medium heat, saute the bacon for 3 minutes. Then add the sausage, sweet potato, onion, seasonings and salt until sausage is lightly browned.
- Add the spinach, kale and zucchini and cook for another 3-4 minutes. Vegetables will wilt slightly.
- Pour the eggs into a casserole dish or large ramekin dishes and bake in the oven until the eggs puff up and are thoroughly cooked. Serve with a side of dijon mustard.
Recipe by The Nourishing Place at https://nourishingplace.com/?p=1265
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