Ingredients:
- 1 pouch Chef Haks Roasted Root Vegetables
- 1 lb turkey breakfast sausage
- 12 eggs
- 1 can coconut milk
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- Avocado Oil Cooking Spray
Instructions:
- Preheat the oven to 350F. Spray a medium sized skillet with cooking spray. Heat on medium-high.
- Pour the pouch of Chef Haks Roasted Root Vegetables into the skillet and saute for 5-6 minutes until warmed through. Remove and set aside
- In the same skillet, spray more avocado oil and then add the turkey breakfast sausage. Use a wooden spoon to break-up into smaller pieces and cook until fully browned.
- Add the spices to the browned meat, stirring to combine. Add back the warmed vegetables and mix thoroughly.
- Prepare 2 muffin pans with parchment paper cups or with avocado oil spray. Evenly distribute the meat/vegetable mixture into 24 cups.
- In a large measuring glass, whisk together the eggs and coconut milk. Pour over the meat mixture in the muffin pans.
- Place in the oven and bake for 30-35 minutes or until fully set.
- Keep in the fridge for up to 5 days for a quick and easy breakfast!