With our busy life, often we don’t have time to make a good breakfast. This recipe is easy and let’s us cook once and eat leftovers throughout the week. You can spice it up, or tone it down depending upon what type of sausage you use – I especially like the spice of chorizo or andouille, but it’s just as good with something more mild.
1 medium sweet potato, shredded
1 small yellow onion, chopped
2 andouille sausages, sliced
1 tbsp. olive oil
salt & pepper to taste
1/2 tsp. red pepper flakes
10 eggs, beaten
1/4 c. milk
2 roma tomatoes
1 tbsp. oregano
Preheat oven to 350 degrees. Heat oil in a large, oven-proof skillet over medium-high heat. Shred sweet potato using a food processor and add to skillet. Add chopped onion, andouille, salt, pepper, and red pepper flakes and sautee until potatoes and onion are softened, about 5 minutes.
In the meantime, beat eggs in a large bowl. Add milk and combine. Pour egg mixture over potato mixture in skillet. Slice tomatoes thinly and lay on top of mixture. Sprinkle oregano over top.
Place entire skillet into over and bake for 15 minute or until egg is set. Remove from oven and let sit for 5 minutes. Cut into six slices, serve hot.
This is really filling and makes great leftovers. I microwave each slice for between 2-3 minutes and it stays fresh all week. You can also use coconut or almond milk to make this recipe Paleo friendly, and substitute soy sausage for a vegetarian version. Bon appetite!