PALEO SWEET POTATO ZUCCHINI BREAKFAST SKILLET

2 Dec


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I hope everyone is having an amazing week! It’s finally December, which means it’s almost Christmas! It also means it’s about to get a whole lot busier because everyone either has birthdays this month (mine’s on Thursday yay!), last minute holiday shopping, travelling, working, you name it! But I love the holidays, and one of the things I look forward to doing during the holidays is baking holiday treats, so sit tight 😉

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Recipe: serves 3

5 organic cage free eggs
1/2 cup organic red bell peppers (diced)
1 tbsp jalapeños (diced)
1/4 cup red onions (chopped)
1 tsp Flavor God everything spice mix
¼ tsp balsamic vinegar (optional)
1 organic zucchini (chopped)
1 medium sweet potato (diced)
1 tbsp organic extra virgin olive oil

Pre-heat oven to 400°F and set a skillet aside.

Excluding eggs, place remaining ingredients and spices in a bowl. Using your hands, coat chopped ingredients evenly with the seasonings and olive oil.

Place ingredients in the skillet and transfer to the oven, and then bake for 15 minutes. Remove the skillet from the oven and gently crack eggs on top of the ingredients, then return skillet back to the oven and bake for 10 minutes or until eggs whites are visible (keep checking).

When ready, top with sriracha sauce and enjoy! You can also top with a little bit of cheese.

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