Today's breakfast was buffalo sausage and pan-fried sweet potatoes. No pics, because it was too delicious to let get cold
Breakfast sausage is one thing I love, and it's easy to make and keep leftovers for easy, quick, protein-rich primal breakfasts. Just mix a pound (or more) of your favorite ground meat with some salt and generous heap of italian herbs (basil, rosemary, oregano, thyme, etc.) plus garlic and onion powder to taste. Add sage if you like sage sausage. Add 1-2 tbsp warmed or melted lard and mix thoroughly (adds some nice fat and helps leaner meats adhere so patties don't break apart so easily). Form into 1-2 oz patties and cook in lard or oil.
Wrap up the leftovers and freeze them. It's a great way to stretch your potentially expensive grass-fed ground meat, and therefore qualifies as amazing.
"Take what a man makes and use it, but do not worship it, for it shall pass."