SERVINGS: 8
A healthy, fun breakfast that everyone will love and enjoy. These potato egg boats are packed with staples of a complete breakfast – sausage, peppers, green onions, and eggs. This is a must-have for a filling and delicious breakfast. Serve these with some ranch for dipping for that extra flavour.
INGREDIENTS
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8-10 large potatoes
1 tablespoon garlic oil
1 bell pepper, diced (not green if needing low FODMAP)
1/4 cup chopped green onion, about 1 bunch
1/2 teaspoon salt
9 oz paleo breakfast sausage
8 large eggs
HOW TO MAKE PALEO WHOLE30 POTATO EGG BOATS
Step 1: Prepare the oven. Preheat it to 375 degrees.
Step 2: Using parchment paper, line a sheet tray.
Step 3: After washing the potatoes, poke with a fork a couple of times.
Step 4: Rub them a bit with avocado oil and transfer on the prepared sheet tray.
Step 5: Place inside the preheated oven and bake for approximately 50 to 60 minutes or until tender.
Step 6: Once done, remove from the oven and allow to cool for at least 10 to 15 minutes.
Step 7: When the potatoes are cool enough to handle, scoop the insides out leaving a bit of potato lining on the sides of the skin. And transfer in a 13 x 9-inch pan.
Step 8: Meanwhile, begin making the filling. Drizzle garlic oil into a large skillet. Heat over medium heat and cook the pepper, green onion, and salt for about 5 to 7 minutes or until tender.
Step 9: Stir in the sausage and cook for 5 minutes more.
Step 10: In a large bowl, crack the eggs and stir in the pepper and sausage mixture.
Step 12: Evenly distribute the mixture on each potato and cook for about 40 minutes or until the eggs are done.
Ingredients
- 8-10 large potatoes
- 1 tablespoon garlic oil
- 1 bell pepper, diced (not green if needing low FODMAP)
- 1/4 cup chopped green onion, about 1 bunch
- 1/2 teaspoon salt
- 9 oz paleo breakfast sausage
- 8 large eggs
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees.
Step 2: Using parchment paper, line a sheet tray.
Step 3: After washing the potatoes, poke with a fork a couple of times.
Step 4: Rub them a bit with avocado oil and transfer on the prepared sheet tray.
Step 5: Place inside the preheated oven and bake for approximately 50 to 60 minutes or until tender.
Step 6: Once done, remove from the oven and allow to cool for at least 10 to 15 minutes.
Step 7: When the potatoes are cool enough to handle, scoop the insides out leaving a bit of potato lining on the sides of the skin. And transfer in a 13 x 9-inch pan.
Step 8: Meanwhile, begin making the filling. Drizzle garlic oil into a large skillet. Heat over medium heat and cook the pepper, green onion, and salt for about 5 to 7 minutes or until tender.
Step 9: Stir in the sausage and cook for 5 minutes more.
Step 10: In a large bowl, crack the eggs and stir in the pepper and sausage mixture.
Step 12: Evenly distribute the mixture on each potato and cook for about 40 minutes or until the eggs are done.
