Ingredients: |
Ingredients: 1 Tbsp.
½ lb.
¼ cup
1 cup
½ cup
ghee, divided use
FIXATE Breakfast Sausage
(see separate recipe for
FIXATE Breakfast Sausage)
water
chopped tomatoes (approx. 2 medium)
chopped onion (approx. 2
⁄3 medium)
½ cup chopped bell pepper (approx. 2⁄3 medium, any color)
2 cloves garlic, finely chopped
2 tsp. chili powder
¾ tsp. sea salt (or Himalayan salt), divided use
8 large eggs, lightly beaten
2 cups peeled, grated russet potatoes (approx. 2 medium)
1 cup grated cheddar cheese (optional)
SPECIAL EQUIPMENT: Nonstick cooking spray
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Directions: |
Directions:1. Preheat oven to 425° F.
2. Lightly coat a 9 x 9-inch baking dish with spray; set aside.
3. Heat ½ Tbsp. ghee in a large nonstick skillet over medium-high heat. Add FIXATE Breakfast Sausage; cook,
breaking up with a wooden spoon, for 3 to 4 minutes, or until crumbled and cooked most of the way through.
4. Add water, tomatoes, onion, bell pepper, garlic, chili powder, and ¼ tsp. salt; cook, stirring frequently,
for 3 minutes, or until onion is translucent.
5. Transfer contents of skillet to prepared baking dish.
6. Wipe out skillet, spray with cooking spray, cook eggs to soft scramble, and add to baking dish.
7. Wrap grated potatoes in a clean kitchen towel (or paper towels); wring out as much liquid as possible.
8. Add potatoes to a medium bowl; combine with remaining ½ Tbsp. ghee and remaining ½ tsp. salt. Spread
potatoes evenly over top of egg mixture.
9. Bake for 25 to 30 minutes, or until potatoes are brown and crisp. Top with cheese (if desired); bake for an
additional 2 to 3 minutes, or until cheese has melted. |
Personal
Notes: |
Personal
Notes: Calories: 456 Cholesterol: 491 mg Fiber: 4 g
Total Fat: 27 g Sodium: 851 mg Sugars: 7 g
Saturated Fat: 11 g Carbohydrates: 24.5 g Protein: 33 g
CONTAINERS:
1/2G, 1.5R, 1Y, 1/2B, 1 tsp
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This recipe for BREAKFAST SHEPHERD’S PIE is from