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Firecracker Egg Bites with Fullblood Wagyu Breakfast Sausage & Roasted Sweet Potato
(Paleo, Whole30, Gluten-Free, Dairy-Free, Low Carb)
|Difficulty: 1||Prep: 30-45 Min||Cook: 25 Min||Servings:24|
Recipe provided by Chef Melanie Hammericksen, Double 8 Cattle Company Contributor
PREPARING THE FULLBLOOD WAGYU SAUSAGE AND ROASTED SWEET POTATO FILLING
Preheat the oven to 400°F.
Peel and dice the sweet potato.
In a small bowl, add the diced sweet potato, and coat with a small amount of avocado oil, salt, and freshly ground black pepper.
Spread the sweet potatoes out in a thin layer on a cookie sheet with parchment paper.
In the preheated oven, roast the sweet potatoes for 15-20 minutes or until soft.
Dice the red bell pepper, poblano pepper, sweet onion, and green onion.
Heat a large sauté pan on medium high. Add a tablespoon of avocado oil to the pan.
Brown the Fullblood Wagyu sausage in the pan, while breaking up the sausage into small pieces with a wooden spoon.
Once the sausage is browned, add the diced onion and peppers to the pan. Cook until translucent (about 10 minutes).
Take the pan off the heat, and add in the roasted sweet potatoes and diced green onion. Let it cool.
PREPARING THE FIRECRACKER EGG BITES
Drop the temperature of the oven to 325°F.
In a large bowl, whisk the organic eggs until well combined.
Grease two 12-compartment muffin tins. Make sure to place a silicon muffin liner in each compartment.
Evenly distribute the Fullblood Wagyu sausage and sweet potato filling into each compartment.
Pour the egg mixture over the sausage and sweet potato filling (in each compartment) until it almost reaches the top.
Bake at 325°F for 20-25 minutes until the eggs have souffléd and no longer jiggle in the center.
Let the egg bites slightly cool, and carefully run a butter knife around the edge of the each muffin liner to remove the egg bites.
Serve immediately while warm or heat them up later for a healthy, delicious meal.
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