Free watercolor print + Sweet Potato and Sausage Cups and my newest love
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Ingredients
  • 1 pound breakfast sausage
  • two peppers, diced and seeded (I used jalapenos)
  • ½ onion, chopped
  • 1 TBS ghee
  • 1.5 cups shredded sweet potatoes
  • ½ tsp. salt
  • 2 TBS almond meal or tapioca starch
  • 5 eggs
Instructions
  1. Brown sausage in a skillet with peppers and onion until cooked through and onions are translucent. Allow to cool at least 10 minutes.
  2. Whip eggs with a fork then pour into cooled sausage mixture.
  3. In a separate skillet, melt ghee and add sweet potatoes and salt. Cook until sweet potatoes begin to wilt, about 10 minutes. Stir in almond meal or tapioca starch.
  4. Scoop ½ TBS sweet potato mixture into a mini muffin pan, followed by 1 TBS. meat mixture.
  5. Bake at 350 for 20 minutes or until eggs are set.
  6. * you will have extra of the sausage/egg mixture. Feel free to cut the ingredients in half, or just scramble the leftovers for another morning!
  7. Enjoy with a cup of Bigelow tea!
Recipe by Eat Pray {Read} Love at https://www.eatprayreadlove.com/sweet-potato-and-sausage-cups-paleo-breakfast/