Brekkie Egg Bake with Sweet Potato Crust

Brekkie Egg Bake with Sweet Potato Crust

Special collaboration with Jill Nix

INGREDIENTS
1 lb Mild Italian sausage 
Gluten Free Sweet Potato Waffle Fries (frozen) 
S/P 
1 shallot (sliced) 
1 tbsp minced garlic (I use minced garlic in a jar)
8 eggs
1/4 c Almond or coconut milk
1 c  Roasted red peppers (jar) 
1 handful of arugula 
INSTRUCTIONS
1. Line cast iron skillet with Sweet Potato Waffle Fries and bake per instructions (400 about 20 minutes)  
2. Saute sausage with Bruschetta seasoning, shallot, S/P & garlic until sausage is no longer pink and set aside
3. Beat 8 eggs with S/P & almond or coconut milk (gives the eggs a creamy texture) 
4. When the crust is done baking, layer sausage mixture, arugula, roasted red peppers and pour egg mixture evenly over 
5. Bake at 375 for about 30 minutes or until eggs cook thoroughly 
6. Cut into 4 - 8 pieces and serve with fresh arugula 

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