Whole30 Approved: Sweet Potato & Sausage Breakfast Pie
Posted Sep 24 2012 9:52am
I was originally inspired by this recipe , but the idea of cooking eggs in the crock pot just weirded me out a little bit. Plus, I just love runny yolks. This breakfast pie is kinda like a deconstructed frittata, and I’m pretty sure I’m now obsessed with it. Thanks, PaleOMG . This ingredient combo is a complete and utter win.
You’ll need (makes 6-8 small servings or 4-6 large servings):
2-3 small sweet potatoes or 1 really big one, diced
1 lb ground pork breakfast sausages (watch the ingredient list! I discovered my local, pastured pork had evaporated cane juice in it. Whomp whomp.)
1 tbsp olive oil
Start cooking the sweet potato in olive oil over medium heat in a large pan.
Cook it for 3-5 minutes, then add the pork, breaking it up as it cooks. Cover the pan and cook until everything is 90% cooked (another 5-10 minutes).
Lower the heat to low-medium. Crack the eggs over the pot (as evenly spread out as possible).
Cook covered for another 5-10 minutes, or until the egg whites stop jiggling. Be careful not to overcook the eggs — they’ll continue cooking even after you turn off the heat, and you want the yolks to be runny!
THIS is why you want the yolks to be runny
If you really can’t get behind runny yolks (you’re missing out, but I get it), you can actually turn this into a frittata by whisking the eggs together before pouring them into the pan. After the edges of the pan start to firm up, stick it in the oven at 350 for another ~15 minutes, or until the eggs are completely cooked.
I, for one, can’t wait to eat this throughout the week.