I’ve never met an egg I don’t like, but baking them in the oven surrounded by maple and sage flavored pork and crispy sweet potatoes might just be one of the most delicious ways to make them!
What I love about this recipe is how versatile it is — you can substitute sausage or bacon for the pork, (or use ground turkey!) mix in additional veggies, and even experiment with different seasonings.
It’s also a very impressive dish, and a perfect Paleo brunch dish to serve for a crowd — this recipe is easily doubled, you just might need to use a larger skillet, or two!
- 1 large sweet potato^
- 2 tablespoons bacon fat or ghee (or other cooking fat), divided
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 lb ground pork sausage (or use plain ground meat plus 1 tablespoon ITALIAN Spice Blend)
- 1 teaspoon maple syrup^
- 4-6 eggs
- 2 tablespoons chopped fresh parsley or chives
Preheat the oven to 425 degrees F.
Peel then roughly chop the sweet potato into 1/2 inch pieces. Toss with 1 tablespoon of bacon fat, salt and pepper, then spread out over a baking sheet and bake for 35 minutes, stirring or tossing halfway through to ensure even cooking, until they're golden brown.
While the potatoes are cooking, heat a large skillet over medium heat and add the remaining bacon fat. Add the ground sausage, and start to break it up using a wooden spoon. Add the maple syrup, then turn to medium low heat and continue to cook until the meat has cooked through. Set aside.
Once the potatoes are done, remove from oven and turn the oven down to 350 degrees F. Add the potatoes to the pork mixture, giving everything a good stir, then make 4-6 indentations into the mixture, depending on how many eggs you’re using, and crack an egg into each indentation.
Place the skillet on the middle rack of the oven and bake for 10-15 minutes, until the whites have set and the yolks are still runny. Season with salt and pepper, garnish with fresh herbs, and serve immediately.
Simply omit the eggs and serve immediately after combining the potato and sausage mixture.
^Yes, you can enjoy this recipe while on The 21-Day Sugar Detox with a few tweaks. Omit the maple syrup. If you're following energy modifications, feel free to use the sweet potato, otherwise, use cubed, pre-cooked butternut squash in place of the sweet potato.