This is pretty nifty. It’s in the same vein as Brussel’s Sprouts Awesome, seeing as I’m not sure how I never made this before now and how I ever lived without it.
Ingredients
- 1 large sweet potato, cubed into 1/4″-1/2″ cubes
- 3 large egss, beaten
- 10 oz sage breakfast sausage
- 1 small onion, diced up super ass small
- 8 oz monterey jack cheese
- 2 tablespoons basil (fresh is better, dried is ok)
- 3 tablespoons vegetable broth
- 4 slices of pepperoni, trust me, only 4, no less, no more
- 3 tablespoons grated parmesan cheese
- 2 cups spinach
Recipe
- Sweet potatoes into a pie pan and bake for 15 minutes at 375 in a preheated oven
- Saute the onion with the vegetable broth and sausage. Keep going until there is no liquid left, then pull off and drain well to get all that sausage grease off
- Put back into a pan with the spinach and saute until the spinach is soft and mixed in.
- Add the basil, stir and cook for another 3-4 minutes on medium, with lid on is better
- Dice up the pepperoni and put in a food processor with your block of Monterrey Jack cheese, pulse until the cheese is crumples and there are little red specks everywhere (that’s the pepperoni. It’s being used as a spice in this dish)
- Take out your sweet potatoes, sprinkle with Parm cheese. Cover them with the sausage-onion mixture. Evenly poor over the beaten eggs. Then evenly spread your cheese mixture back over the whole thing. Put back into the oven at 375
- Bake about 20 minutes or until the whole thing is nice and bubbly and the cheese is all Melty and awesome.
- This should easily feed 4 people and have 2 servings for leftovers for work.
This is super yummy. This is ridiculously paleo friendly and is phase 3 (being generous here) for us LTL types. For a slightly healthier version, use turkey sausage.
The Healthy Us 