Breakfast while eating Paleo is a challenge. Eggs and bacon can get old fast (ok, eggs can anyway). Because I hit the gym most mornings, I really need a quick option that has some nice protein, fat, and some carbs. I usually opt to make Paleo Egg Cupcakes (recipe coming soon) and a carb source. Today, I decided to try a layered egg dish with the carbs baked in. I can refrigerate cut portions of and grab on the go.
PALEO BREAKFAST LASAGNA
1 sweet potato
8 breakfast sausage links (bacon could be subbed. I would cook it and crumble), diced
1 cup steamed broccoli, diced
1/4 cup red peppers, diced
1/4 cup green onions, diced (yellow would work, but I find green easier on the stomach in the morning), divided
1 cup baby spinach leaves
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1/4 tsp paprika
1/4 cup coconut milk
ghee or coconut oil for sautee
avocado for topping
Preheat oven to 375 degrees.
First, steam your sweet potato for a few minutes in the microwave to soften a bit. You can either peel it or not. I peeled it. 4 minutes.
Meanwhile, heat a small skillet on medium, and add the ghee or oil.
Add 3/4 of your onions (reserve the rest for topping) and peppers and cook until slightly softened and onion is becoming translucent.
In a large bowl, add your 12 eggs and whisk to combine.
Add coconut milk and spices to eggs and whisk.
Slice your potato lengthwise in thin slices (1/4 inch).
Take a brownie pan and grease it well.
Add the slices of sweet potato to the bottom of the pan.
Layer with half of your: spinach leaves, pepper/onions, diced sausage, broccoli.
Pour half of your egg mixture on top of the veggies.
Add another layer of sweet potato slices and repeat above with the remaining veggie and sausage ingredients, then pour on the rest of your eggs.
Bake in 375 degree oven for 50 mins-1 hour. You will know its done when the eggs are cooked through and no longer jiggle if you shake the pan.
Garnish with avocado slices and green onions.