The following recipe is pulled straight from the pages of the new Primal Blueprint Publishing publication Primal Cravings. Authors Brand and Megan Keatley really know how make delicious Primal dishes, and often with surprisingly few ingredients. This recipe doesn’t disappoint on both counts. Start day 13 of your 21 day challenge off right and give this recipe a try today. Now, enter Brandon and Megan…
A big problem with making a good go at Primal eating is breakfast. The reason is twofold. One, we’re all so used to standard American breakfast fare of the last 30 years (processed carbs and sugar, think: cereal, bagels, pastries, juice) and two, it’s early and you have a job or class or something to get to, who has time to cook?
We’ve got a recipe that’s really helped people to solve both of those problems. Our Sausage and Eggs to Go is a delicious, convenient, and most importantly portable option for Primal breakfast. These can be made ahead of time and reheat really well, which is difficult to do with other egg recipes. Try them plain or with some yellow mustard.
A solid recipe as-is. You could also use this recipe as a base for endless variations. Try sautéing mushrooms and onions or bell peppers and ham, then adding them into whisked eggs.
- 1 pound Breakfast Sausage (from page 264 if you own a copy of the book, or store bought)
- 6 eggs
- 1 green onion, sliced
- Salt to taste
Preheat oven to 350°F.
Divide the sausage into 6 portions, and place each into its own individual ramekin. Use your hands to push the sausage around the bottom and up the sides of the ramekin, creating a “crust” for the egg to bake in.
Crack an egg into each sausage crust. For a scrambled variation, whisk the eggs before pouring in.
Top with a sprinkle of salt and a few slices of green onion.
Bake until the eggs are set, about 30 minutes.