Schools back in session. 🙁 That means only one thing…. Summer is nearly over. Actually, it means a lot of things… More AM traffic, less time, new sleep schedule, more rushing, more PLANNING necessary. Maybe I don’t have kids, but my morning have just shifted as well. I took on the “front desk” morning position at my crossfit box which means a 6am workout and desk duty from 7am – 10am… No more going home to prepare breakfast and Vaughan’s lunch. Just like all of you mom’s out there. I have to shift how I’m doing things as well, although I’m not saying my planning is anywhere close to what parents have to go through this time of year.
Regardless, this change in morning routine has brought me to create a new breakfast dish that can be made in advance and last throughout the week. I’ve kind of spoiled Vaughan and myself when it comes to the morning meal. I’ve had so much time to play around with food and cook really tasty meals. I still want my flavorful meals so I decided to try something new. This recipe is a play off of one of the PaleOMG’s breakfast casseroles. I just tried to make it more to my likes. Not only did it turn out incredible, it has the flavor of an enchilada, slightly spicy, without the cheese and flour tortillas of course. I actually think this has become one of my new favorite breakfast recipes, second to the Almond Butter Chocolate Chip Pancakes!
Many of you may be asking about the Sweet Potatoes. Are they ok in a Paleo lifestyle? You need to look at what your goals are and personally what your body needs. If you’re trying to lose weight and/or not active, many will advise to restrict carbohydrates, (especially if you’re not active). Sweet potatoes contain quite a few carbs – 24 grams in a medium baked sweet potato. On the other hand, many Paleoites who are active will consume them after a workout, especially after hard workout. They are considered a smart carb. Ashley Tudor’s book Sweet Potato Power is a good read if you really want to know about sweet potatoes, smart carbs and how to identify what works for your body. Vaughan and I workout first thing in the morning so our carb consumption will occur first thing in the morning as well, after our workout. So now onto the recipe.
- 2 chorizo sausage links
- 4 strips of bacon (cut into small pieces)
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 2 medium sweet potatoes, shredded
- 1 can tomato sauce
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1 teaspoon chili powder
- 1/2 cup water (optional)
- 7 large eggs
The How To:
- Preheat oven to 425 degrees.
- Saute chorizo and bacon pieces in a large skillet over medium heat.
- Once almost cooked, add onion and garlic and continue sauteeing until meat is cooked and onions are turning transparent.
- While cooking, grate sweet potatoes. This is the point where it is nice to have a food processor that will grate your potatoes for you instead of doing it by hand. And if you don’t have one, I highly recommend in investing in one. Mine has become my new kitchen best friend!
- In a bowl combine tomato sauce, broth, oregano, salt, and chili powder. Mix well.
- Add shredded potatoes to the meat mixture and saute for about 5 minutes, stirring up the mixture.
- Pour liquid mixture over the meat potato mixture and bring to a simmer. Simmer until most of the liquid is reduced, stirring occasionally (about 10 minutes). If you notice you don’t have enough liquid to fully saturate the mixture, add the 1/2 cup of water.
- As the mixture is simmering, beat the eggs well.
- Pull skillet off heat, stir in eggs until well mixed. Pour egg hash mixture into a buttered (or oiled) casserole dish.
- Bake for 25 minute.