If you have mental images of meat grinders and sausage stuffing machines, please send those away. Sausage is simply ground up meat mixed with seasonings, and while we’re not making sausage links, my version uses ground chicken and simple spices you probably already have in your cupboard! It’s a lighter, less greasy protein option than traditional pork breakfast sausage.

I'll show you how to make it into patties, cook into crumbles, and I’ll give you tips for making tasty breakfast bowls. (I mean, really… you can eat these all day long. They’re that good.)

Why You'll Love This Chicken Breakfast Sausage Recipe

Making homemade chicken breakfast sausage was a revelation to me. It's hard to find good quality breakfast sausage without additives or extra... "stuff"

It’s a perfect addition to scrambles, omelets and breakfast bowls! One of three things I could eat everyday is BREAKFAST BOWLS!

What do I mean by breakfast bowls? Any combination of hash browns, roasted vegetables, homemade breakfast sausage, bacon, eggs (fried/scrambled/whatevs) and something creamy like avocado or a dressing of sorts. Oh, and hot sauce. Always hot sauce.

(Or, if we're talking sweet breakfast bowls, I love variations on chia bowls like in this recipe - Beet Brownie Bowls. But lately I feel a lot better -- and less munchy during the day-- if my breakfast is savory.)

Ingredients for Homemade Breakfast Chicken Sausage

Just ground chicken and a few seasonings. That's it!

I found some organic ground chicken at Costco for this, but you could use ground turkey or ground pork. Personally, I find ground turkey too dry and ground pork too greasy, so I like to combine them. Ground chicken doesn't seem to be quite as dry to me.

Beef has too strong of a flavor, I think. And might be too heavy for breakfast. Or not? Don't people eat steak and eggs for breakfast? I've never had a desire to eat a steak for breakfast.

Chicken Breakfast Sausage Recipe Tools

Non-stick skillets are fine, but mine has seen better days and needs to be replaced.

I like GreenPans the most. I have a couple of 8" pans and this 10" and 12" set of pans. The bigger ones I replace every other year. The smaller ones seems to last longer and are my favorite pans for making crepes.

I used my big stainless skillet to cook these patties. If you have trouble with meat sticking to stainless pans, here are a couple of tips:

How to Make Ground Chicken Sausage Recipe

1. Put the ground meat into a mixing bowl. Add the spices and use your hands, or a spoon, to incorporate the seasonings throughout the meat. Try not to squish the meat in your fists or it'll get “mealy”. Just gently use your fingers to toss it around. It might make it easier to refrigerate the meat for a bit before forming them.
2. Heat a skillet with enough oil (I use avocado oil) to lightly coat the pan. Once the pan is really hot, add the meat until cooked throughout. I like breaking it up with a spatula until it's crumbly and coated with caramelized edges.
3. Serve with your choice of breakfast goodies.

Tips for cooking Breakfast Chicken Sausage in a Stainless Steel Pan

1. Use enough oil. I know a lot of us are still stuck in the fat-phobic mindset of 30 years ago, but you need enough oil to lightly coat the whole pan. You don't have to have an inch of oil in there.
2. Make sure the pan is really hot before you put the meat in. Whatever oil or fat you use should start rippling subtly. Not smoking, though.
3. Don't touch the meat after you put it in the pan. At least for a few minutes. During that time the meat will form a little crust on the bottom. You want that crust. It allows you to move the meat without it sticking. And that caramelization is super tasty.
4. If stuff sticks anyway, just keep cooking and flipping, adding a little more oil if you need it. If it gets ridiculous, add a little broth or water to the skillet and stir it around with a spatula to loosen stuff from the pan.

OR you could toss all the meat in the pan and cook it loose. This is what I prefer. And I like to cook it for a long time so there are a lot of crispy, caramelized bits.

And that's it!

How to Store and Reheat Breakfast Chicken Sausage

Store any leftovers in a lidded container for up to a week.

To reheat, I highly suggest tossing the cold chicken sausage into a skillet and warming it that way. If you’re in a pinch you can always microwave it, too.

What to Serve with Ground Chicken Sausage

Easy, right? In that bowl up there I added some roasted sweet potatoes tossed in my Sweet Potato Fry Seasoning, a runny egg, part of an avocado, and a few shakes of Chalula hot sauce. Steve likes putting sauerkraut on his, too. I do, too, sometimes. But most mornings I'm not ready for sauerkraut that early.

Ground Chicken Sausage FAQs

More Easy Breakfast Skillet Recipes on Perry's Plate

My Potato Chorizo Hash is another breakfast skillet favorite and makes delicious breakfast bowls!

Brussel Sprout Hash uses leftover chopped ham and shredded Brussels for a surprisingly delicious hash for such simple ingredients.

I love the smoky-sweet combo in this Bacon and Sweet Potato Hash. Bacon is always king.

My Chicken Sausage Meal would be a tasty breakfast option, too!

Do crepes count as a skillet meal? lol Because Gluten-Free Crepes are always a favorite around here.

(Not to mention the Chocolate Crepes, too.)

More From Perry's Plate

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Chicken Breakfast Sausage Recipe

Yield: Makes about 3 cups

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Making your own homemade breakfast sausage is just as easy as making taco meat! It's perfect for meal prep -- cook it loose or in patties for meals during the week. It even freezes well!

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Ingredients

• 1 ½ pounds ground chicken (or turkey or pork or a combo)
• 1 ½ teaspoon sea salt
• 1 ½ teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon dried minced onion (or ¼ teaspoon onion powder)
• ¼ teaspoon garlic powder
• ¼ teaspoon dried sage
• ¼ teaspoon dried thyme
• Pinch (or more) of cayenne pepper

Instructions

1. Put the ground meat into a mixing bowl. Add the spices and use your hands to incorporate the seasonings throughout the meat. Try not to squish the meat in your fists or it'll get mealy. Just gently use your fingers to toss it around.
2. Heat a skillet to medium-high heat and cook the meat, breaking it up with a spatula until it's crumbly and coated with caramelized edges, about 20 minutes.
3. Serve with your choice of breakfast goodies.

Notes

Instructions for making patties:

1. Form the seasoned, raw meat into 12-14 1 ½-2 inch patties and put them on a plate.
2. Heat a skillet with enough oil (I use avocado oil) to lightly coat the pan. Make sure the pan is really hot before the patties go on.
3. Cook half of the patties at a time, leaving them untouched for the first 2-3 minutes until a crust forms on the bottom. Flip and continue cooking them until they're cooked through and firm when you press the centers.
4. Transfer to a plate and continue cooking the rest of the patties, adding a little more oil, if needed.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Homemade Breakfast Chicken Sausage appeared first on Perry's Plate.

Why You'll Love These Sweet Potato Hash Browns

Crispy. Caramely. Frizzled to perfection. These oven-baked sweet potato hash browns are proof that your sheet pan deserves a medal.

Whether you’re brunching it up or adding a little flair to your weeknight dinner, these beauties bring some hearty carbs, and they’ll play nice with eggs, avocado, or whatever protein you've got on deck.

Do I have to use bacon drippings?

Well, not necessarily.

Yes, you could use avocado oil or coconut oil, but the flavor you get from bacon drippings is hard to match.

Ghee would give it a nice, buttery flavor and works really well, too. (Psst.... Ghee is really easy to make, too. Have you seen my post on How to Make Ghee?)

Don't use butter, though, because it will burn.

That's the nice thing about using ghee -- ghee is simply butter with the milk solids removed. The milk solids (or proteins) is what burns under high heat cooking. By using ghee you get the high smoke point temps AND butter flavor. Amazing, no?

Anyway... I think you're here for a sweet potato hash browns recipe. Not a guide to buying a great bacon grease catcher.

Ingredients for Shredded Sweet Potato Hash Browns

• Bacon drippings, ghee, avocado oil, or coconut oil
• Sweet potatoes
• Sea salt

How to Make Sweet Potato Hash Browns

The key to these hash browns is the really hot baking sheet and oil. And making the baking sheet hot BEFORE you put the potatoes on.

You'll want to preheat the pan with the oil on it, but make sure it doesn't smoke. Burned oil is no bueno. The oven doesn't have to be scorching hot. Just medium-high heat -- around 400 degrees F.

Anyways....

After you spread the sweet potatoes around, roast them for about 15-20 minutes. I flip them around halfway through cooking.

I like to roast these on a lower rack because you get color on the bottom faster.

As you're flipping them around they'll probably clump up a little, but it'll all work out fine in the end. Just spread them out as best as you can.

These don't really need to be transferred to a paper towel to drain because there isn't a lot of grease left.

How to Shred a Sweet Potato

You could always use a box grater. But there's a better way.

Now would be an excellent opportunity to convince you to buy a food processor.  (That link is the one I have.)

I use mine for grating just as much as I use it for blending stuff. It comes with slicing and shredding disks and you can shred a huge sweet potato in under 20 seconds.

(And I use it to make mayo. I know -- I haven't jumped on the immersion blender train for that.)

It seems like the biggest chore in the world when I have to pull my box grater out.

Grated sweet potatoes work really well for hash browns. You could cube them really small, but you wouldn't get the crispness that you get with grated potatoes.

Serving Suggestions for Sweet Potato Hash Browns

I like to season them with salt and pepper after they come out, too. You could add some garlic powder or another seasoning before you roast them.

By the way, you can totally do this in a skillet, but it takes a while if you're feeding more than a couple of people.

These sweet potato hash browns are REALLY good with fried eggs and leftover Chipotle Copycat Chorizo. Or for another breakfast bowl idea, make a batch of my Homemade Chicken Breakfast Sausage!

Or in some savory Gluten-Free Crepes.

Here are more of our favorite roasted sweet potato recipes!

How to Store Sweet Potato Hashbrowns

Store any leftovers in an airtight container in the fridge for up to a week. I highly recommend reheating in a thin layer in a skillet or in the oven or a toaster oven.

More like these Sweet Potato Hashbrowns

Sweet Potato Fry Seasoning (and Fries) -- This is my FAVORITE seasoning for sweet potato fries and roasted sweet potatoes (and vegetables in general). It would be good on these sweet potato hash browns, too!

Crispy Sweet Potato Chips -- Find out the secrets to crispy sweet potato chips, too! I love these with a big bowl of guacamole. Mmm.

Thai Roasted Sweet Potatoes with Coconut & Lime -- A favorite Thai-inspired side dish with my Thai Seasoning Blend!

You'll love these Campfire Sweet Potatoes for a healthy option while roughing it.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Sweet Potato Hash Browns in Oven

Yield: Serves 6 as a side

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

The secret of making crispy sweet potato hash browns is roasting them on a hot pan with plenty of bacon drippings or ghee.  You can use avocado oil, too, if you'd like them to be vegan.

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Ingredients

Toggle ingredient group

• ⅓ cup bacon drippings, ghee, avocado oil, or coconut oil
• 2 medium sweet potatoes, peeled (about 1 - 1 ½ pound)
• Sea salt

Instructions

1. Preheat your oven to 400 degrees F. Put your choice of oil/fat on a rimmed baking sheet and put it in the oven. As the oven heats, it will heat up the pan and the oil. The oil should get hot, but not smoke. If it smokes, take it out and discard the oil and start over. You don't want burned oil. Ew.
2. Shred or grate the sweet potatoes using a box grater or a grating disk on your food processor.
3. While the pan and the oil is very hot, sprinkle the grated sweet potatoes evenly on the pan. Put it back in the oven on a lower oven rack. Roast for about 10 minutes and then flip the hash browns around. If they're getting too dark too fast, put the pan on a higher rack. Roast for about 5-8 more minutes until there are a lot of dark golden brown pieces and the potatoes are cooked through.
4. Remove the pan from the oven and let them cool on the pan for about 10 minutes. (This will help them to crisp up a bit more than immediately piling them into a serving dish.) Sprinkle them with a few generous pinches of salt before transferring to a serving dish.

Notes

Nat's Note:

I highly recommend using bacon drippings or ghee for these. It adds so much flavor. Avocado or coconut oil would still be good though.
You can use white potatoes, too, but roast them longer.

Disclosure: This post contains Amazon affiliate links. Purchases made by using these links doesn’t cost you any extra and helps to keep my content free.

Sweet Potato Hash Brown Recipe FAQs

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The post Shredded Sweet Potato Hash Browns appeared first on Perry's Plate.

Are you a fan of sun-dried tomatoes? How about a fan of 10-minute lunches that don't involve stuff between two slices of bread?

A few years ago I discovered that my husband doesn't like sun-dried tomatoes after I had just bought them in bulk. And that was after years of incorporating them into our meals. He really is a patient husband. After he broke the news to me he clarified that he likes the flavor of sun-dried tomatoes, but doesn't like the intensity of large pieces.

My solution: turn remainder of the jar into sun-dried tomato pesto. A lot of fantastic recipes came out of that post (click on the pesto links to see all the recipes).

One of those recipes I used in a recent catering job. After that job, I had over two dozen egg whites and a big bowl of pureed sun-dried tomatoes sitting in the fridge.

Or, in other words, I had lunch for over a week. Turns out sun-dried tomato paste makes insanely good omelets.

Eat the yolks! I tolerated the egg white omelets because I didn't want them to go to waste, but I missed my yolks. Yolks from farm-fresh eggs are healthy fats! None of that "low fat is best" baloney going on in this house.

This time I didn't make the pesto, but simply pureed the sun-dried tomatoes. Whisk a spoonful of this into the eggs.

Which is actually kind of hard. It doesn't spread itself evenly in the eggs, but that's alright.

Pour it into a small skillet. (Preferably coated with some bacon drippings. I told you we're not fat-phobic around here.)

I make my omeletes like Bobby Flay does. After watching him do his thing during an omelet Throwdown, I always do it this way. Lift around the edges and let the uncooked, runny stuff go underneath. Keep doing it until no more egg runs around on the top. As soon as it's solid enough to flip, do it.

This one got a little darker than I wanted. Oh well.

Put your toppings in there. Quickly now. I added some baby spinach and a couple slices of Kerrygold Reserve Cheddar. (I'm a recent convert to Kerrygold grass-fed cheese. I love it.)

Fold it over, and if the omelet is particularly thick, hold it closed with a spatula.

When the spinach is wilted a little and the cheese has started to melt, transfer it to a plate and let it sit for a few minutes. Drizzle some balsamic vinegar over the top and dice up some avocado to go on the side.

It'll be your favorite lunch, ever.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

10-minute Sun-dried Tomato and Spinach Omelet

Yield: 1 omelet

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Pureed sun-dried tomatoes (or sun-dried tomato pesto) is a great way to liven up a basic omelet!

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Ingredients

• 2 farm-fresh eggs
• 1 Tablespoon of sun-dried tomato puree (see note)
• fat to coat the pan (bacon drippings, coconut oil, grass-fed butter, etc.)
• 1 handful of baby spinach
• 1-2 slices of grass-fed cheese (optional)
• balsamic vinegar, for drizzling
• chopped avocado, for garnish
• salt and pepper, to taste

Instructions

Crack the eggs into a bowl and beat with a fork. Add the tomato puree and a generous pinch of salt and pepper. Combine well.

Heat a small non-stick skillet over medium heat, and add a teaspoon of bacon drippings, coconut oil, or grass-fed butter. Add egg mixture, and tilt the pan to spread egg mixture evenly. As the eggs begin to solidify around the edges, run a rubber spatula under the edges and let the uncooked egg mixture run underneath the omelet. When the omelet is just cooked through enough (mixture is solid enough on top so it doesn't drip anywhere), flip over.

Place the spinach and the eggs on half of the omelet and fold in half, holding it in place for a minute or so with the spatula, if necessary. When the spinach is wilted and the cheese is mostly melted, remove from the skillet. (You can also flip the omelet over if you're worried about one side being too dark.)

Drizzle with balsamic vinegar and serve with some chopped avocado.

Notes

Nat's Note:

1. To puree the sun-dried tomatoes, simply add them to a food processor or high-speed blender with just enough of the oil from the jar to get things going. Store in an air-tight container in the fridge for a couple of weeks.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post 15-minute Sun-Dried Tomato and Spinach Omelet appeared first on Perry's Plate.

Oh, the ideas my husband has.

"Let's eat our freeze-dried food storage, only drink the water we've saved in bottles in the back of the cabinet, and not use electricity. For a week."

Then he waves good-bye as he heads to work, where they are not currently practicing for an emergency.

OK, I'll back up before I tell you about this Sweet Potato and Bacon Breakfast Hash.

Our church is big on food storage. We've been encouraged (for the past, um, 50 years) to have long-term food and water storage as well as emergency packs in case there's some reason we lose access to clean food and water or need to leave our homes. With all of the natural disasters and state of the economy, it's smart to have a plan B. It really is.

Sometimes wards (congregations) will ask for volunteers to live on their storage and use as few outside resources as possible for a week to gauge how prepared they would be in an actual emergency.

That's when my husband raised his hand.

I wasn't in the room. Or else I may have tackled him to the ground.

A few people are going all-out, camping in their backyard and giving up indoor plumbing to get the full experience. I'm not one of those people.

Eat freeze-dried food for a week? OK, but only if I can NOT let all of the produce in my fridge rot. I'm totally eating that, too.

Quit using electricity? Lights are easy. Major appliances aren't too hard, either. (No, we didn't unplug the fridge. Are you nuts?) And an excuse to use my grill for every meal? OK, FINE. It does have a burner on the side, which has saved my sanity.

No Internet? Um... I do have deadlines this week. And I haven't posted an actual recipe since last Tuesday. Limited Internet is OK.

No phone? If you can get it out of my death-gripped hands. In my defense, I actually deleted my Facebook, Twitter, and Pinterest apps. See? I am trying.

I'll give you a report when we're finished. After I curl my hair and make a few smoothies, that is.

So while we're practicing for the zombie apocalypse, here's a hash. It's another one of those flexible recipes that I throw together, and it ends up being a little different every time, depending on what I have on hand. There are a few tips I wanted to share, too...

1. I don't usually go around praising nonstick cookware, but I'd rather have a hot poker in my eye than clean up an egg-potato mess in my cast iron skillet. (I haven't quite mastered the seasoning ritual yet. I don't trust it for some things.) Occasionally I do use a nonstick skillet. This is one of those times.

2. Don't throw everything into the pan at once. Just don't. Good hashes with lots of browned, crispy spots take some patience. It's worth it.

3. Make more than you think you'll need. We never have leftovers. Ever. No matter how hard I try.

Don't want to use white potatoes? Use all sweet potatoes. Cubed squash is good, too.

I also found this recipe for Egg and Hashbrown Casserole from Vegetarian Mama if you're more into a hashbrown bake than a skillet hash. Honestly, I could eat loads of both -- with lots of hot sauce and guac.

Now excuse me while I run out to the grill. My 4-year-old's breakfast needs a reheat.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Sweet Potato and Bacon Breakfast Hash

Yield: Serves 4-6

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

This is the hash to end all hashes. It checks all of hash requirements: white potatoes, sweet potatoes, bacon, a little heat, and a touch of creaminess.

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Ingredients

Toggle ingredient group

• 4 slices of uncooked bacon, halved
• 2 shallots, peeled and sliced thinly (or ½ cup diced yellow onion)
• 3 medium potatoes (sweet, Russet, red, Yukon)
• Salt and pepper
• ½ teaspoon ground cumin
• 1 red bell pepper, diced
• 1 jalapeno, seeded and diced
• 2 green onions, sliced thinly
• 4 eggs
• fresh cilantro, for garnish (optional)
• diced avocado and hot sauce, for serving

Instructions

1. Heat a skillet (something that won't stick, either a well-seasoned cast-iron or a nonstick skillet), over medium heat and cook bacon until it's crispy. Remove bacon from the pan, chop it and set it aside (leave the grease).
2. Add the shallots to the pan and cook for 1-2 minutes until they begin to soften. Add the potatoes, a few generous pinches of salt and pepper, and the cumin. Cook for 5-7 minutes or until the potatoes begin to soften and turn golden in spots.
3. Add the bell pepper and jalapeno and cook until all of the vegetables are cooked through and are dark brown in spots.
4. Cover and reduce heat if things are getting too dark too fast.
5. Slide all of the vegetables to one side of the pan and crack the eggs into the other. Move the pan so the eggs are over the burner; stir gently while they scramble.
6. When they are no longer liquid, but not quite cooked through (see photo in post), mix them with the vegetables. Stir in the bacon and green onions.
7. Tasted and adjust salt and pepper to taste. Top with chopped fresh cilantro, if desired, before serving. Serve with diced avocado and hot sauce.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Sweet Potato and Bacon Breakfast Hash appeared first on Perry's Plate.

Oh, friends. I feel like this post needs a big ol' disclaimer at the beginning.

No, this isn't a paleo recipe.

Yes, there are hot dogs involved.

No, I haven't lost my mind.

Hot dogs. There are hot dogs in these waffles. I can't even type that without a shiver going down my spine.

Hot dogs are probably the trashiest food ever. Even when you put them next to a bowl of strawberries and some almond milk in a mason jar-type glass with a cute striped straw.

BUT.

Confession: I kind of like hot dogs. And I REALLY love corn dogs. (I also love stuff dusted in fluorescent orange cheese powder, but I think that's enough confessions for today.)

One day I was at Costco and...

whenever I see the words "organic" and "grass-fed" on the same product, I hear angels singing. It doesn't happen very often. Yes, they're still pretty processed, but they were from a clean source and suddenly NOT the trashiest thing in the store.

(By the way, this isn't a sponsored post. True Story doesn't know me.)

So how did they end up in my waffles?

I wanted to make a savory waffle with a fried egg on top and searched the fridge for some ham or bacon or something to put in them. My only option was hot dogs that day. And some grass-fed Kerrygold cheese.

And you know what? These are pretty freakin' amazing waffles. They reminded me of a corn dog. With a drippy fried egg on top.

(Anything with a drippy fried egg is fantastic. Even salad.)

I don't make paleo waffles because I haven't found a recipe that isn't super dense or eggy. So, I take my mama's waffle recipe and at least make them gluten-free by using Bob's Red Mill Gluten Free Flour Blend and almond milk. (Don't skip beating the egg whites. It helps the texture SO much!)

If putting hot dogs in your waffles is more than you can handle, try some bacon, chopped ham, prosciutto, sausage, or any smoked/cured meat.

I saw these Buckwheat Waffles over at Meaningful Eats, and they would be amazing with the spices and bits of meat throughout!

Gluten-Free Hot Dog Waffles

Yield: 5 ½ Belgian-style waffles

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Bits of grass-fed hot dogs (or even sausages!) and sharp shredded cheese make these savory waffles TO DIE FOR with a runny egg on top. I may even prefer these to sweet waffles!

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Ingredients

• 1 cup gluten-free flour blend (I like Bob's Red Mill)
• 1 cup blanched almond flour
• 1 Tablespoon baking powder
• ½ teaspoon sea salt
• ¼ teaspoon each dried basil, dried thyme, onion powder, and garlic powder
• 1 cup Greek yogurt
• ½ cup almond milk
• 4 Tablespoons melted coconut oil or ghee
• 2 eggs, divided
• 3 diced hot dogs or equivalent of ham, bacon, or sausage
• 1 handful of shredded grass-fed cheese (Kerrygold Dubliner is great!) + more for garnish, if desired.
• Additional eggs to fry

Instructions

1. In a large mixing bowl whisk together the dry ingredients (flours, baking powder, salt, and herbs).
2. In a medium-sized bowl, whisk together yogurt, almond milk, coconut oil, and egg yolks.
3. In a small bowl (Yes, another bowl. Sorry! It's worth it!) whip the egg whites until soft peaks form. Stir the yogurt mixture into the dry mixture, just until combined. Fold in the egg whites, just until combined. Fold in the cheese and hot dogs.
4. Cook in a waffle iron according to the manufacturer's instructions. I used a Belgian waffle iron and get 5 ½ rounds.
5. While the waffles are cooking, fry eggs to your liking. Top waffles with fried eggs and a sprinkle of cheese.

The post Gluten-Free Hot Dog Waffles appeared first on Perry's Plate.

Hello, friends! I took a little time off to recover from Christmas, and we made a last-minute trip to Utah to attend a funeral. Needless to say, I'm really happy that school resumed this week and we're back into our regular routine. AND I've got some new I'll be sharing shortly.

Let's talk about this breakfast bake! I've made it a couple of times -- even froze it once and it did great! My favorite part is the spiralized butternut squash.

Aren't these the prettiest veggie noodles you've ever seen? I prefer butternut noodles over zucchini noodles because they're heartier and less watery than zucchini noodles tend to be. Plus, look at that color.

Would I lose any credibility if I admitted that I make a lot of my ingredient choices based on color coordination? Or just color in general?

By the way, if you don't have a spiralizer, grab one! Especially if you're going to be venturing into a paleo or low carb/keto lifestyle. Or just looking to add more vegetables to your diet. Or more orange noodles.

This is really easy to throw together, too. Just spiralized butternut squash, cooked & crumbled breakfast sausage, and a few handfuls of torn baby spinach.

If you've been around here for a while you may know that I like to throw handfuls of spinach into random stuff. It's my go-to if I think a recipe needs more veg. Plus my kids are (usually) ok with bits of green in their food.

Like other breakfast bake an eggy mixture gets poured all over. This one also has almond milk, salsa verde, and some spices.

This could potentially be Whole30 compliant, too! Finding bulk breakfast sausage that's Whole30 compliant might be next to impossible.

If you can't find it, use my Homemade Chicken Breakfast Sausage recipe!

Spiralized Butternut Squash Breakfast Bake

Yield: Serves 12

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

This tasty breakfast bake start off with spiralized butternut squash and is packed with flavor -- sausage, southwest spices, and some salsa verde.

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Ingredients

Toggle ingredient group

• 1 pound bulk breakfast sausage
• ½ of a large butternut squash, spiralized (The long, straight half. Not the round, hollow end.)
• 2 large handfuld of torn baby spinach
• 1 cup jarred salsa verde
• 9 eggs
• 1 cup of almond or coconut milk (see note)
• 1 ½ teaspoon sea salt
• 1 teaspoon onion powder
• 1 garlic clove, minced
• ½ teaspoon smoked paprika

Instructions

1. Preheat the oven to 375 degrees F.
2. Cook the sausage in a large skillet over high heat until cooked through and crispy in spots, breaking up the meat in to small pieces as it cooks.
3. Prepare a 9x13" baking dish with nonstick spray. Place the spiralized squash in the pan. Sprinkle the sausage and spinach over the top.
4. In a large bowl or measuring cup, whisk together the remaining ingredients. Pour it evenly over the meat and vegetables in the baking dish.
5. Bake for about 60 minutes, uncovered, until everything is cooked through and there aren't any more goopy egg spots on top. (You know what I'm talking about, right?)

Notes

Nat's Note:

1. To make this a little more creamy, you can substitute ⅓ cup of the milk with heavy cream.

2. If you're wanting this to be Whole30 compliant and can't find compliant breakfast sausage, use my Homemade Chicken Breakfast Sausage!

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