There are so many eggs you can take before breakfast starts to get too redundant. I have recently tried to limit nightshades and eggs in my diet after reading up on the autoimmune protocol diet. By experimenting with this elimination I hope to see an improvement in my digestive and autoimmune response. Here’s a breakfast I created that has the perfect balance of sweet and savory to start your morning egg free.
- 2 medium sweet potatoes, peeled and julienned
- 1 medium yellow onion
- 1 lb sweet Italian sausage (if AIP, watch out for hidden sugar and pepper)
- 1 medium apple (I used Fuji)
- 4 sprigs fresh parsley
- 2 tbsp. maple syrup
- sea salt to taste
First, prep the veggies and apple. Peel the sweet potatoes and julienne or noodle them. Yes, that’s a verb. I used a mandolin for my sweet potato, but you can also use a spiral slicer if you have one. Dice the onion and apple. Set everything aside.
In a medium-hot cast iron skillet crumble the sausage into the pan. Add chopped onions and cook until sausage is brown and onions are translucent.
Add the sweet potato and apple. Combine. Next, add maple syrup, chopped parsley, and sea salt and pepper. Stir and cook on medium until the apples are soft and sweet potato is just past al dente.
Best part of this dish? It is made in ONE SKILLET! I’m notorious for my hatred of dishwashing. So the less pans I have to dirty, the better the food tastes. Seriously though, try it.
Egg free breakfast is served! MANGIA!