Whether you are reducing your carbohydrates or staying clear of gluten or grains, this recipe is a great alternative. I am a big advocate of naturally raised, organic meat. If you’re a vegetarian you could swap out the meat with tofu, tempeh or other plan based options.
1 lb ground pork sausage
5 pieces of bacon, diced
5 stalks of celery, diced
1 sweet potato
1 onion, diced
3 cloves of garlic, diced
2 apples, diced
2 tablespoons apple cider vinegar
1 cup dried, unsweetened cranberries
1 cup pecans, chopped
2 eggs, beaten
⅓ cup bone or chicken broth
1. Preheat oven to 375 degrees. Place diced sweet potato sprinkled with olive oil and sea salt and pepper on it and bake 20 minutes or until tender.
2. In the meantime, begin to heat bacon in skillet. Add the apples, onions, garlic and celery when there is fat in the skillet to cook them in.
3. Add the sausage and vinegar when the onions are translucent and cook it through until no pink remains. Add salt and pepper.
4. When the sausage mixture is cool, add the beaten eggs, broth, cooked sweet potatoes, cranberries and pecans and stir together into a 13Å~9 inch baking dish. Bake at 375 degrees F for 20 minutes or until brown. Enjoy!
Serves 8 | Prep Time: 60 mins