It’s my darling husband’s 40th birthday today!! In honor of his big celebration, we had a huge yard party this past weekend with a taco and nacho bar which included fresh salsa, smoky guacamole, chipotle bean dip and chile con queso. We studded the yard with […]
Tag: sweet potato
Guess what?!?!? I have baby chicks! Yes, for real. Live, adorable, fluffy baby chicks! These fluffy little ladies are the start of my backyard egg layers that will provide entertainment, enjoyment, and nutritious delicious eggs for my family. The breeds are a variety of mostly brown egg […]
Breakfast, I think, is my favorite meal. I eat breakfast for lunch, or breakfast for dinner quite often. So many options!!! Plus, when you get ten dozen beautiful farm fresh eggs while heading back “home” for the Easter weekend, delicious protein rich breakfast gets to happen a lot!
This recipe is a simple one pan, easy one that is fast to put together and bakes in the oven while you make your morning coffee. Chorizo is the sausage of choice for this breakfast skillet but you can easily mix it up with any other breakfast sausage too. I really like how the spice of the chorizo is offset by the sweetness of diced sweet potatoes and red bell peppers. Dress it up with a bit of chives and cilantro and you have a beautiful rustic breakfast skillet!
- 2-3 eggs
- ½ pound ground chorizo sausage
- ½ onion, diced
- 1 red bell pepper, diced
- 1 small sweet potato, peeled and diced
- black pepper to taste
- cilantro and chives for garnish
- Preheat oven to 375 degrees.
- In an oven safe skilled (cast iron works great!), brown the sausage with the onion, bell pepper and sweet potato until sausage is cooked and potato is fork tender.
- Break 2 or 3 eggs over top of the sausage mixture without breaking the yolks.
- Bake until the eggs have mostly set, about 20 minutes.
- Serve hot and delicious!
I’m all about fulfilling traditions during the holidays. Which is why I’m willing to entertain the idea of letting my kids make a mess of my kitchen making German spritz cookies. The kitchen seriously looks like a bomb went off in there. Traditions are also one of those things that I allow for leeway in what I eat and don’t adhere to strict rules during the holidays. I still made the spritz with loads of butter but I did switch out the sugar in the dough for honey and used a healthier einkorn wheat flour. My girls got a little crazy with the sugar sprinkles on top and I now have colorful sugar all over the floor. I swear it’ll be sticky for at least two weeks no matter how many times I wash it. Anyway… about these bacon meatballs…
These are a fabulous make ahead paleo approved meatball made with breakfast sausage, bacon, onion and a sweet potato for some veggie power first thing in the morning. I used a white sweet potato this time so my kids won’t notice and think it’s just regular potato 🙂 I lightly sweetened these bacon meatballs with medjool dates that I pulsed into a meal with the bacon in food processor. You could totally just leave them cut into small chunks and it would also be great. I’m pairing these with my vanilla pear donuts for a special Christmas morning breakfast. Make these a day in advance and place them in the fridge over night made up into balls ready to bake in the morning or you can make them further in advance and freeze them which is what I did. To freeze them, after you make them into balls, place them on a parchment lined baking sheet and put the whole sheet in the freezer. Once frozen, peel them off the parchment and place them in a zip top freezer bag or other freezer proof container. Take out as many as you want at a time and bake right from frozen! You’ll just need to increase the bake time if they are frozen when you put them in the oven.
- 2 pounds breakfast sausage
- 1 sweet potato, shredded
- 1 yellow onion, finely diced
- 4 medjool dates, pitted and finely chopped or pulsed in food processor with the bacon
- 8 slices bacon, cooked and finely chopped or pulsed in food processor with the dates
- 1 clove garlic, minced
- 1 egg
- 2 tablespoons coconut flour
- ½ teaspoon baking soda
- Combine all ingredients in a medium bowl. The best way to do this is by using your hands.
- Roll into balls approximately 1.5" diameter.
- Place balls on a baking sheet lined with parchment. **At this point, you can freeze them on the baking sheet. When frozen, take them off the parchment and store in a ziptop freezer bag or other freezer-proof container. Take out as many as desired when ready to bake. You will need to increase baking time 10 minutes. Check to be sure they are fully cooked in the center before serving.
- Bake at 375 degrees for 30-35 minutes until centers are cooked.
You can use 8 regular pitted dates or 2 tablespoons maple syrup in place of the medjool dates.