Turkey Sausage Egg Cups + Sweet Potato Crust [Guest Post: Macarons and Lavender]
These Turkey Sausage Eggcups baked in a “crust” made of shredded sweet potatoes is all you’ll need for hosting your next Sunday Brunch. These are also great as a Sunday food prep item. Simple ingredients and real, whole foods, I can’t think of a better way to start your day.
Hello there! I’m Lephan from Macarons and Lavendar and I'm utterly excited to be here with you all while our sweet friend Katie is exploring the moors of Ireland. Who else is so excited to see the pictures from this trip? Well, until she gets back, I am here to provide you with some quality entertainment and share a new recipe I created just for you all!
The Paleo lifestyle is something that I’ve always been interested in, but have always been super intimidated by it. As a self-proclaimed carb-aholic, learning how to introduce more Paleo friendly recipes into my repertoire is beneficial to me.
Let’s have a real moment… this wasn’t the original recipe, initially I had told Katie that I was going to spiralize the sweet potatoes and create little cups for the eggs. Well, that was a disaster. The spiralized potato noodles weren’t thin enough and didn’t hold together to form a cup.
So, I improvised. I grated the sweet potato using a box grater, mixed in an egg and cheddar cheese to bind it. I then packed the bottom and sides of a muffin tin with the mixture, to create a makeshift crust and blind-baked the crust for 15min. This worked out much better.
This is the reason why I love cooking so much, you’re forced to be flexible and to be okay with imperfection.
Once these little guys came out of the oven I let them cool for a bit before serving with a side of fresh fruit and salsa. Some hot sauce would be real good with this.
I loved how these turkey sausage eggcups with a sweet potato crust turned out. I’ve been grabbing two of these each morning to bring to work with me. They reheat nicely and they’re packed with protein to keep you full all morning.
- 1/2 lb turkey sausage, casing removed
- 9 lg organic eggs (1 for crust; 8 for filling)
- 3 cloves garlic, minced
- 1/4 lg onion, diced
- 1/2 tsp turmeric
- 1/2 tsp smoked paprika
- 1 tsp chili powder
- 1 lb sweet potato
- 1 1/2 cups shredded cheddar cheese (use grass-fed, organic or omit entirely)
- salt + pepper to taste
- 3 tbs extra virgin olive oil
Lephan (la-f-on), a champagne enthusiast, pup mom and New England girl living in Chicago with her Husband. She spends her 9-to-5 life in financial services, but her passion has always been in food, travel and fashion. Her blog Macarons and Lavender, is a food and travel blog where she shares her favorite recipes inspired by her travels.
Her favorite domestic travel spots are, Charleston, SC; Savannah, GA; NOLA, New England and San Francisco.
Her favorite international spot is France and finds any excuse to return often.
Her favorite cuisine is Cantonese style Chinese food, casual French bistro food and Seafood.
Her favorite thing to cook is stir-fry (#Asian). However, she’s most proud of the couple of times she’s baked fresh bread at home.