This is a breakfast recipe from William Sonoma. My mom and I were able to try it out while I was home for Christmas break; we used leftover sweet potatoes from dinner the night before in order to make it primal. It takes a little bit of effort… but is totally worth it. Here’s our slightly modified version 🙂
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 green onions, sliced
- 1 lb sausage, remove casings
- salt and pepper to taste
- ½ yellow onion, diced
- 1 large bunch swiss chard, steps removed, leaves cut into ½ inch strips
- 1 red bell pepper, roasted and cut into ¼ inch strips
- 1 cup shredded white cheese
- 8 eggs
Position your oven rack in the upper third part of the oven and preheat it to 500 degrees.
Melt the butter and 1 tablespoon of olive oil over medium-high heat. Add the sausage and cook until browned, while crumbling it with a spoon. It will take approximately 5 minutes. Drain on a paper towel. Add the remaining olive oil and cook the yellow onion until softened. This will take approximately 4 minutes.
Add chard and cook until tender, which will take about 5 minutes. Add back sausage, along with the red pepper & green onion, and cook another minute. Stir in cheese, and more salt & pepper to taste.
Crack eggs over sausage mixture. Then transfer the pan to the oven and bake for approximately 5-6 minutes or until the eggs are set. Serve alongside some baked sweet potatoes and Enjoy!