1 pkg breakfast sausage (about ¾ pound)
½ onion chopped
1.5 cups chopped brussel sprouts
6 sweet mini peppers chopped
2 small to medium sweet potatoes (sliced into ¼” thick rounds)
10 whole eggs
¼ cup milk of choice
½ tsp sea salt
1 tsp garlic powder
½ tsp black pepper
1 tbsp cooking fat (I used avocado oil)
Preheat oven to 425 degrees. Grease 9” round baking pan or small casserole dish with extra oil or ghee. Arrange your sliced sweet potato in your dish, overlapping, along the bottom and the sides. Smaller pieces work better for the sides of your dish. Sprinkle with extra salt and pepper. Bake the crust for 20-25 minutes or until cooked through. Remove from oven and lower the heat to 400.
While the crust is baking, in a large frying pan, brown and crumble your sausage. Remove with slotted spoon and set aside. Place oil or ghee in pan add chopped onion, peppers and brussel sprouts. Sprinkle with salt, cover and cook for 4-5 minutes. Remove cover, stir and cook another 2 mins if needed. Once veggies are cooked through add sausage back to your pan. Cook for 1 minute then remove from heat and set aside. In a large bowl whisk together the eggs and milk, garlic powder, salt and pepper. Place your sausage and veggie mixture in your pre-baked crust, then pour the egg mixture over the top. Bake at 400 for about 25 minutes or until the center is firm and/or puffy. Remove from oven and let sit for 10 mins before serving.
This is a great make ahead breakfast to grab and go during the week!! The filling can also be made many different ways try with 8-10 slices of uncured bacon and half a bundle of chopped asparagus OR sundried tomato, spinach and turkey sausage. This keeps it versatile and EASY still. Hope you enjoy!!
Yours in health and strength,
Recovery / Connective Tissue Day
A. Bottom of Squat Hold on Rig
B, Lateral Lunge Hold on Rig
C. Monkey Walk: There and Back
D. Lunge to Hinge: There and Back
E. Crow Hold: Progression to Full Hold
F. Hollow Rock: Progressions – Hold or Rock
G. Superman: Hold or Rock