This Whole30 and AIP-compliant Paleo Breakfast Pot Pie is made with savory ground sausage, sweet potatoes, onions, and spinach baked with a mixture of eggs and coconut milk.
Ingredients: 1 lb ground breakfast sausage. 1 onion, diced. 2 sweet potatoes, peeled and diced. 1 cup baby spinach. 6 eggs. 1/4 cup coconut milk. Salt and pepper to taste. Fresh parsley for garnish optional.
Instructions: Preheat oven to 375F 190C. In a skillet, cook the ground sausage over medium heat until browned. Remove from skillet and set aside. In the same skillet, add diced onion and sweet potatoes. Cook until the onions are translucent and sweet potatoes are tender. Return the cooked sausage to the skillet and stir in baby spinach. Cook until spinach wilts. In a separate bowl, whisk together eggs, coconut milk, salt, and pepper. Pour the egg mixture over the sausage and vegetable mixture in the skillet. Stir gently to combine. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the eggs are set. Garnish with fresh parsley if desired. Slice and serve hot. Enjoy!
Prep Time: 15 minutes
Cook Time: 25 minutes
james williams
