These Paleo Whole30 Egg Potato Boats are a fun and filling breakfast. Pressed with hotdog, peppers, green onions and obviously eggs. They are sans gluten, dairy free, and low FODMAP.
They're not equivalent to potato skins in light of the fact that as opposed to slicing the potato down the middle and scooping out, the highest point of the potato is removed off and scooped. The outcome is a greater region for loading up with eggs.
These are acceptable all alone, yet additionally great plunged in some farm. Potatoes and farm are consistently a decent combo! These are a heavenly breakfast that merit the additional work. I trust you love them! They are so healthy and delightful.
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INGREDIENTS
- 8-10 large potatoes
- 1 tablespoon garlic oil
- 1 bell pepper, diced (not green if needing low FODMAP)
- 1/4 cup chopped green onion, about 1 bunch
- 1/2 teaspoon salt
- 9 oz paleo breakfast sausage
- 8 large eggs
INSTRUCTIONS
- Preheat the oven to 375° and line a sheet tray with parchment paper. Wash the potatoes and poke them a couple times with a fork. Rub with a little avocado oil and place them on the sheet tray. Bake until tender, about 50-60 minutes. Let cool 10-15 minutes until cool enough to handle.
- Cut the top off the potato and scoop out the inside leaving just a little potato lining the skin. Place them in a 13x9 pan.
- While the potatoes are baking, make the filling. Add the garlic oil to a large skillet. Over medium heat, cook the pepper, green onion and salt until tender, about 5-7 minutes.
- Add the sausage and cook another 5 minutes. Mine was cooked so I was just warming it up. If it's raw then make sure it's cooked through.
- Crack the eggs into a large bowl and scramble. Add in the pepper and sausage mixture. Divide evenly between all the potatoes and cook 40 minutes or until eggs are set.
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