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Sweet & Savory Breakfast Sausage Bowl

Mindful Living With Amanda
Gluten & Dairy Free | Paleo Friendly
Course Breakfast
Servings 4

Ingredients
  

Sweet Potato Discs

  • 1 medium sweet potato, scrubbed and dried
  • 2 tbsp coconut oil
  • 1/2 tsp cinnamon
  • 1 tsp rosemary, chopped
  • sprinkle of sea salt

Sausage Meatballs

  • 1 pound sugar-free ground breakfast sausage
  • 1 tbsp packed whole sage leaves
  • 1 tbsp coconut oil
  • 1/2 tsp sea salt

Fried Apples

  • 3 apples sliced thin
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

Instructions
 

Sweet Potato Discs

  • Preheat the oven to 400 degrees, and line a large baking sheet with parchment paper.
  • Cut the sweet potato into thin discs, and arrange them onto a baking sheet. Be sure to not overlap the discs.
  • Melt the coconut oil with cinnamon in a small bowl. Then, brush both sides of the discs with the oil blend. Sprinkle the discs with sea salt, and drizzle the extra oil on top.
  • Roast for 25-30 minutes, and flip them halfway through.

Sausage Meatballs

  • Fry the whole sage leaves over medium heat with the coconut oil until lightly crisp. Be sure to toss frequently to avoid burning. Once crisp and tender, remove from the heat.
  • Chop the sage leaves up, and toss them into a mixing bowl with the sausage and salt. Combine the mixture and form into 12 meatballs.
  • Brown the meatballs in the pan you used for the sage. Brown the saugsage on all sides, and then cover to steam. Once the sausage is cooked through remove them from the heat.

Fried Apples

  • Drain all but 1 tbsp of the fat from the pan leftover from the sausage. Toss the apples and spices in and fry until tender. Then remove from the heat
  • Arrange the sweet potatoes, meatballs, and apples onto a plate and garnish with some additionally crisp sage leaves. Enjoy!