Breakfast Skillet SCD/Paleo!
(sorry about the camera picture being blurry- promise it does not do the recipe justice! I promise to take a better one next time- and there will be a next time for this delicious recipe!)

This was a recipe I created trying to use some leftovers.

Italian sausages, sweet potato, zucchini, coconut curry and topped with a few eggs made this a huge success! go leftovers!

I used a cast iron pan- could also be done in the oven perhaps?

 Let me know what you think!


Breakfast Skillet SCD/Paleo

Skillet

• Italian sausage sliced (find grain free/sugar free local meat)
• 1 sweet potato (hashbrown sized cubes)
• 1 zucchini (cubed)
• 1 tblsp leeks (sliced finely- or use green onions!)
• 3 free run eggs (for the top!)

 Sauce

• 1/2 can of coconut milk (shake well!)
• 1/2 tsp ginger
• 1/2 tsp tumeric
• 1 clove garlic minced
• 1 squirt dijon mustard
•  oregano, salt and pepper to garnish

  In cast iron skillet, saute leeks and italian sausage on medium heat until browned. Add sweet potato hash browns and zucchini. Saute for 2-3 minutes. Add coconut milk, tumeric, dijon mustard, ginger and garlic. Cook until hashbrowns are tender stirring often. Crack 3 eggs on top of mixture and reduce heat if necessary. Cook until eggs are to your liking (hard or runny yokes). Garnish with salt, pepper and oregano. Serve and enjoy!