SERVINGS: 8
These lovely, loaded potatoes are a must for a hearty and delicious breakfast. So good, you will not mind the extra work. Grab these simple ingredients, and ready yourself for the most filling breakfast or brunch! Serve these with Ranch dip or enjoy on their own.
INGREDIENTS
8-10 large potatoes
1 tbsp garlic oil
1 bell pepper, diced (not green if needing low FODMAP)
1/4 c. chopped green onion, about 1 bunch
1/2 tsp salt
9 ounces 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: Wash and poke the potatoes a few times using a fork. Rub the potatoes with a bit of avocado oil, then place them on the prepared sheet tray.
Step 4: Put inside the preheated oven. Bake for about 50 to 60 minutes until tender.
Step 5: When done, remove from the oven and allow the potatoes to cool for at least 10 to 15 minutes.
Step 6: Once the potatoes are cool enough to handle, cut the top off and scoop the inside. Make sure to leave just a little lining. Transfer in a 13 x 9-inch pan.
Step 7: To make the filling, add the garlic oil in a large skillet. Cook the pepper, green onion, and salt in the garlic oil for about 5 to 7 minutes over medium heat until tender.
Step 8: Add the sausage into the skillet and continue to cook for 5 minutes more.
Step 9: Into a large bowl, crack and scramble the eggs. Add this to the sausage mixture.
Step 10: Evenly divide the mixture between the potatoes.
Step 11: Cook for 40 minutes more until the egg is set.
Ingredients
- 8-10 large potatoes
- 1 tbsp garlic oil
- 1 bell pepper, diced (not green if needing low FODMAP)
- 1/4 c. chopped green onion, about 1 bunch
- 1/2 tsp salt
- 9 ounces 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: Wash and poke the potatoes a few times using a fork. Rub the potatoes with a bit of avocado oil, then place them on the prepared sheet tray.
Step 4: Put inside the preheated oven. Bake for about 50 to 60 minutes until tender.
Step 5: When done, remove from the oven and allow the potatoes to cool for at least 10 to 15 minutes.
Step 6: Once the potatoes are cool enough to handle, cut the top off and scoop the inside. Make sure to leave just a little lining. Transfer in a 13 x 9-inch pan.
Step 7: To make the filling, add the garlic oil in a large skillet. Cook the pepper, green onion, and salt in the garlic oil for about 5 to 7 minutes over medium heat until tender.
Step 8: Add the sausage into the skillet and continue to cook for 5 minutes more.
Step 9: Into a large bowl, crack and scramble the eggs. Add this to the sausage mixture.
Step 10: Evenly divide the mixture between the potatoes.
Step 11: Cook for 40 minutes more until the egg is set.
