Whole30: Egg and Sausage Breakfast Sandwich on Cinnamon Toast

Breakfast is my favorite meal of the day! On the weekends I love waking up and spending a little extra time on making a breakfast that I normally wouldn’t have time to make during the week. This is definitely a recipe to save for the weekends or when you have time to make a little bit more complex breakfast.

Starting the day out with a delicious and healthy meal sets the mood for the rest of the day; I always start my day with a filling and healthy breakfast. Since adopting to the Whole30 lifestyle I’ve had some fun in the kitchen experimenting with new breakfast ideas. Something that I used to enjoy occasionally were breakfast sandwiches, but I haven’t eaten or bought bread in the past 2 months and I haven’t had the urge or craving to go back to it regularly. If we are eating out, I might splurge and have some bread with my meal, but as far as my weekly grocery list goes, all breads have been removed from it. (I know! My jaw dropped too when I came to this realization that I don’t need bread in the house anymore)!

I was inspired to create this breakfast sandwich when I learned from my Whole30 book that you could make sweet potato buns for your burgers! Genius!

My goal was to create a breakfast friendly and flavorful “sandwich bread.” I’m pretty sure I found a winner! Follow this recipe step by step and you too will see what I’m talking about!

Before starting on the sweet potato buns, get your sausage cooking in a frying pan (this can take 10-15 minutes).

This morning I was lucky enough to have leftover cooked sausage from the day before. We really like Piemonte Sausage, Bernie’s Classic Sweet Italian Sausage. All of the spices added to it are Whole30 compliant and, most importantly, NO sugar is added to it!

If you’re local, we found this at Harvest Market– they’re also based in Urbana. This brand makes other flavors too, but careful when choosing them, not all of them are sugar free! ALWAYS read the ingredients label! Once you have the sausage cooking, then you can start on the sweet potato bread slices.

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Ingredient’s for the breakfast sandwich:

• 1 package of Piemonte Sausage, Bernie’s Classic Sweet Italian Sausage

• 1 sweet potato

• 2 tablespoons coconut oil

• A couple dashes of cinnamon

• A couple dashes of paprika

• A couple dashes of sea salt

• 1-2 eggs, scrambled

• A dash of black pepper

• 1 avocado

• optional: Frank’s Original Hot Sauce

Step By Step Instructions (as seen in slideshow)

Step 1: Find a sweet potato that has a good thickness and is pretty long in length. Be sure to wash it off first with water.

Step 2: Slice the sweet potato about 1/4 inch thick lengthwise. This sweet potato made enough for 3 full sandwiches. I kept the skin on to keep the slices from falling apart easily once boiled.

Step 3: Fill a medium to large pot with water 3/4 of the way. Place sweet potato slices in water and bring water to a boil. Boil the sweet potatoes for about 10 minutes. This step speeds up the process of cooking the sweet potatoes all the way through to soften them without burning the outside. Careful not to over boil them so they don’t fall apart!

Step 4: Carefully remove sweet potato slices from the pot of water and place them back on your cutting board. Melt 2 tablespoons of coconut oil in a bowl. Then brush all sides of the potato slices with the oil.

Step 5: Once all of the slices are oiled, season both sides with cinnamon, paprika and sea salt.

Step 6: Heat a large frying pan to medium/low heat. Once the pan is warm add the potato slices. Cook each side for about 5-7 minutes. Then remove them from the pan.

Step 7: In the mean time while your sweet potato slices are cooking, prepare your scrambled eggs. I beat 2 whole eggs and seasoned with black pepper. Cook in frying pan with a teaspoon of coconut oil on medium heat. Stir around until fully cooked. This makes enough for 1-2 sandwiches.

Step 8: Build your sandwich. Take 2 sweet potato slices, first place your scrambled egg on one half of the toast, then top with half a piece of Italian sausage sliced lengthwise. Lastly, cut slices of avocado and add them to your sandwich (I used 1/4 of an avocado for 1 sandwich).

Step 9: Wah-la! Top your sandwich with the other half. Franks original hot sauce would also go well on this sandwich. I paired mine with leftover kale salad from the night before for the perfectly balanced Whole30 breakfast. This is the perfect sweet and salty breakfast sandwich to start the day! Enjoy!

Ingredient’s for the kale salad:

• 1 bundle of kale

• 1 tablespoon extra virgin olive oil

• 1/2 teaspoon of sea salt

• 1 teaspoon of black pepper

• 1/4 cup crushed raw walnuts

Kale Salad Instructions:

Wash and chop up the kale to bite size pieces (chop off stems and leave out of salad). Place kale in a salad bowl, add the oil then toss and rub the oil making sure it covers all of the leaves. Then add the sea salt, black pepper and walnuts. Toss the salad around until everything is mixed together. Pair with any meal to add some greens to your dish! Makes 3-5 servings. To read more about the Whole30 lifestyle and for more delicious recipes I highly recommend starting with with the The Whole30: 30 Day Guide to Total Health and Food Freedom.

#Breakfast #Recipes #Whole30