4 Portions

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Ingredients:

8 maple gluten-free breakfast sausages*

3 medium potatoes

1 tbsp vegan butter and 1 tbsp olive oil

Dash Himalayan salt and pepper

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1 tbsp vegan butter and 1 tbsp olive oil

1 onion, chopped

1 clove of garlic, minced

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1/2 red pepper, chopped

1 1/2 cups mushrooms, chopped

1/2 tsp dried ground thyme

4 eggs

1/2 cup grated vegan cheese (optional)

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1. Pre-heat oven to 400 degrees and cook the breakfast sausage until fully cooked then cut into pieces.

 

2. Wash and cube potatoes.  Put 1 tbsp vegan butter and 1 tbsp olive oil in a frying pan add potatoes and sprinkle with salt and pepper. The potatoes will take about 20 minutes to soften. Stir often while frying.

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3. In a large cast-iron pan add a tbsp of vegan butter and 1 tbsp of olive oil. Add onions and garlic. Sauté on low for 5 minutes. Then add in peppers, mushroom and thyme. Let cook another 5 minutes. Then stir in cooked potatoes and sausage. Expose the skillet in four sections and carefully crack the eggs in those spots. Cover and let cook on low heat.  

Or you can fry the eggs separately and place them on the top of the skillet after they are cooked. Then sprinkle with vegan cheese.

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Serve warm! 

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