Sunday Sweet Potato Scramble

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This morning the hubs and I woke up craving a big diner breakfast. A late night game of Cards Against Humanity over a friend’s house left us in bed until 11am (no shame… we love sleeping in). One of our favorite things to do after sleeping in on Sundays is going to our favorite diner and getting huge meat omelets with home fries, fruit cups and coffee with farm fresh cream.

But alas, we are still trying our hardest to stick with this round of the Whole 30 (even though, I do confess, we have had a few slip ups – but instead of completely giving up, we just pick up where we left off during our next meal). So I decided to make a big Whole 30 friendly diner breakfast for us that came out so delicious I just had to share it:

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Sweet Potato Hash Browns & Sausage Scramble

Ingredients

  • 2 Small Sweet Potatoes, Diced
  • 1 Small Sweet Onion, Diced
  • 2 Small Cloves Garlic, Diced
  • 4 Slices Bacon, Diced
  • 2 Links Chicken Sausage, Sliced
  • 1 Red Bell Pepper, Diced
  • 3 Eggs, Whisked
  • Coconut Oil
  • S&P

 Directions

  • Chop, dice & slice all your ingredients.
  • Heat a bit of coconut oil in a skillet over medium heat. Once melted, add your bacon.
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Hey There Good Lookin’

  • While your bacon does its thing, put your sweet potato in the microwave, cover with a paper towel and cook on high for 1 min. When your microwave beeps, take the sweet pot out, stir and put back in for another min, covered. (If you aren’t into microwaves, you will need pre-cooked sweet potatoes).
  • Once your bacon has browned and released its grease, remove it from your pan (keep the grease in the pan) and put it in a paper towel lined bowl.
  • Throw your garlic & onions into the bacon greased pan, still on medium heat. Cook/stir until onions start to become translucent.
  • While your onions/garlic are cooking, heat coconut oil in another skillet over medium heat. Once it is melted, throw your red bell pepper in.
  • When your onions/garlic look like they are almost done, throw in the sweet potato and give everything a dash of S&P.
  • Once your red bell pepper has begun to soften/cook a bit, add in your sliced chicken sausage (or pre-cooked sausage links of your choice – kielbasa would be another delish choice).
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Sizzlin’ & Stirrin’

  • Keep stirring/mixing everything for another minute or two and then add your three whisked eggs to the bell pepper/sausage pan. You may want to turn down your sweet pot/onion mixture at this point if things are starting to brown a bit too much.
  • Mix your eggs up with the bell pepper/sausage and keep pushing them around until they scramble/cook completely.
  • Last, and most important step, before serving is to add the bacon back in with the sweet potato has browns. Let it heat back up for a few in the pan before serving.
  • I added half of a tomato drizzled with Olive Oil & salt to our plates. Completely optional, but always a nice addition to any breakfast plate in my opinion :)
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