These Summer Sausage Breakfast Rolls are a perfect Paleo-friendly breakfast option for a warm and hearty start to your day. They are loaded with savory sausage, colorful bell peppers, and fresh spinach, all wrapped in a Paleo dough for a tasty and satisfying meal.
Ingredients: 1 pound of Paleo-friendly breakfast sausage. 1 small red bell pepper, diced. 1 small green bell pepper, diced. 1 small onion, diced. 2 cloves of garlic, minced. 8 large eggs. 1/4 cup coconut milk. Salt and black pepper to taste. 1 cup fresh spinach leaves. 1 tablespoon coconut oil. 1 batch of Paleo-friendly dough pre-made or homemade.
Instructions: Set the oven temperature to 175C 350F. Cook the breakfast sausage in a skillet over medium heat until it's browned and thoroughly cooked. After taking it out of the skillet, set it aside. Add the coconut oil to the same skillet and saut the diced onion, red and green bell peppers, and minced garlic until they become soft. After cooking, add the sausage back to the skillet and combine it with the sauted vegetables. Whisk the eggs, coconut milk, black pepper, and salt in a different bowl. Over the sausage and vegetable mixture in the skillet, pour the egg mixture. Gently stir and cook until the eggs begin to set but maintain a slightly runny consistency. Once the eggs are cooked through and the spinach has wilted, stir in the fresh spinach leaves and cook for a further one to two minutes. On a surface dusted with flour, roll out your Paleo-friendly dough into a square or rectangle shape. Evenly distribute the cooked sausage and egg mixture onto the dough. To form a log or roll, carefully roll up the dough starting from one side. Cut the roll into rounds that are about an inch thick. Transfer the rounds to a parchment paper-lined baking sheet. Bake for 15 to 20 minutes, or until the rolls are cooked through and golden brown, in a preheated oven. Enjoy your warm, delectable Paleo Summer Sausage Breakfast Rolls!
