Mexican Omelette

Kev and I's new morning obsession! This Mexican Omelette recipe was created by Health-Bent. It's super easy to make; we actually like to make it the night before and then grab and go in the morning for breakfast. It actually makes a couple days worth of breakfasts for us. I have made a few slight adjustments for our own taste preferences and the type of kitchen equipment we have. You can view the original recipe on Health-Bent's website. Also check out their website for tons of other creative paleo recipes! I have yet to make all of them that I want to try, but the few I have made have been delicious.

Ingredients:
1 lb ground sausage
1 red onion, diced
1-2 bell peppers, chopped
1 sweet potato, chopped (with or without skin, we always leave the skin on)
10 eggs
(Really you can add other veggies as well, the original calls for mushrooms, but I don't really care for them.)
Avocado slices

Directions:
1. Preheat oven to 400 degrees.
2. Heat a pan on the stove on medium high heat.
3. Crumble and brown the sausage in the pan.
4. Toss in the onion, bell peppers, sweet potato and cook until softened, about 10 minutes.
5. In a medium bowl, whisk the eggs together (adding in a 1/2 tsp of salt, optional, but it helps the egg proteins not bind too tightly together so they don't get rubbery.)
6. Pour the eggs over the sausage/veggie mixture and stir everything. The egg will start to cook a bit.
7. Transfer mixture into a greased long casserole dish and spread evenly.
8. Bake in the oven for about 6-10 minutes.
9. Remove pan from oven and serve with avocado slices.

Not only is this a great paleo recipe, but it's pretty well blocked as well if you follow zone.

*Will post a pic of it when I get home.

Review: As I stated above, this has quickly become one of Kev and I's favorite breakfast recipes. It's super quick and easy and can be made the night before for a great grab and go meal. You can easily mess with the ingredients to change it up and make other variations.