Most mornings lately, I've been having a pumpkin smoothie for breakfast because a) it's fast and b) it fills me up. There's also some nutrition in there somewhere I'm sure - but the simple fact is, dumping things in the food processor doesn't take a whole lot of mental fortitude. That's key in the blurry pre-10am hours around here, trust me.
However, this coming week we're going to be traveling, which means two things (well, more than two, but for the purpose of this blog post, I'm saying two) :
1. I need to use up some leftover food in the fridge, and
2. I want to create as few dirty dishes as possible, because the less dishes I have to wash the night before going on holiday, the better.
To be fair, the less dishes I have to wash EVER, the better...but you know what I mean, I'm sure.
This breakfast bake checks both those boxes. Not only did it use up all the leftover bits in my fridge, but since I did the washing up directly after making it, it becomes very un-dish-intensive. Also, it gets bonus points for me not having to do anything TO it in the morning except put it on a plate and warm it up. BREAKFAST LAZINESS GOLD MEDAL! Literally the only thing lazier would be, like, cracking raw eggs into my mouth, which...no.
So, what I had hanging around was:
half a red bell pepper
half an onion
half a box of mushrooms
about 3/4 of a pound of pork sausage
nine eggs
one large Russet potato
Aside from the chopping involved, this could not be easier. I browned the sausage, then scooped it out to drain on paper towels while I sauteed the chopped veg in a little bit of the leftover fat. I washed the potato, poked it with a fork a few times, then stuck it in the microwave for about nine minutes. While the veg was getting soft in the pan, I cracked the eggs into a bowl and whisked them up. When the veg was read, I scooped it and the sausage into my baking dish (which I had swiped with olive oil just to ensure things wouldn't stick). When the potato was almost done, not quite cooked through, I pulled it out of the nuker, chopped it up (HOT POTATO, be careful, learn from my mistakes), tossed it with a little kosher salt and then threw it into the frying pan with the rest of the leftover pork fat. I cranked the heat up and let the potato get kind of brown and crispy in the pan, then scooped that into my veg and sausage mix. The egg got dumped over the top, dish got a little shake, then it went into a 350 degree oven for about 30 minutes.
Ta Dahs:
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| It's like a craggy landscape of nom. |
As long as you use a sausage that doesn't have added sugar, gluten or processed weirdness, this is a Paleo- and Whole30-compliant dish. If you don't like sausage, you could use bacon, ham, ground bison, really whatever floats your canoe. There's also no saying that you have to eat it for breakfast - you could stick some in your facehole when ever...I don't judge.
