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A delicious Paleo breakfast idea!
We’re rounding out January- the month of resolutions- and I am happy to say that though I don’t make typical resolutions, the one I made for January that I’ve kept so far! We committed to a Whole 30 diet starting January 2, and I have not cheated at all. And it’s been hard. My daughter’s birthday falls in there and that girl loves her sweets so we had a weekend full of treats and I did.not.eat.one.bite.
One thing I’ve really grown to love this month in the absence of tons of things is having a cup of hot tea each morning. My sister gave my daughters and me some beautiful tea cups a few years ago and I love drinking out of mine. I get up early before anyone else in the house and make my cup of tea to enjoy before things get craaaazy for the day! I’ve really enjoyed Bigelow’s Lemon Ginger variety. Ginger has such a unique flavor and I’ve never had a tea exactly like this.
Then I make breakfast for everyone and sometimes I’ll enjoy another cup. I’ve especially enjoyed a second cup these last few days when it’s actually cold in Houston! One recipe we’ve enjoyed for breakfast this year is Sweet Potato and Sausage Cups. I make them in a mini muffin pan and they’re the perfect Paleo breakfast for taking on the go if necessary.
Another of my newfound loves (as of this week!) is watercolor painting. I painted this teacup in honor of my newfound love of tea and wanted to share it with you! Just click on the image to be taken to the fullsize rendering!
- 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
- Brown sausage in a skillet with peppers and onion until cooked through and onions are translucent. Allow to cool at least 10 minutes.
- Whip eggs with a fork then pour into cooled sausage mixture.
- 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.
- Scoop ½ TBS sweet potato mixture into a mini muffin pan, followed by 1 TBS. meat mixture.
- Bake at 350 for 20 minutes or until eggs are set.
- * 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!
- Enjoy with a cup of Bigelow tea!
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About Kelli Hays
I love your watercolor print. It’s so pretty! These sweet potato and sausage cups look delicious, too. I don’t know if I could go without my sweets for 30 days, but I’m proud of you! [client]