I love spending time in the kitchen and I hope to help you find the love too!

- Erin

Sweet Potato and Sausage Breakfast

Sweet Potato and Sausage Breakfast

A few years ago we were in Portugal and incredibly surprised at the hotel breakfast when the main spread was a salad bar. Yes, iceberg lettuce and toppings type salad bar. At breakfast.

Clearly the side table of pastries and bacon was for the confused Americans. Attempting to embrace the local culture, I did include a small side salad next to my bacon and donuts.

As with most Americans, our breakfast is typically bread or carb heavy unless we incorporate a veggie smoothie. While I know it makes sense to have a veggie as part of the first meal of the day, it’s hard. This is my solution to eat at least a few greens in the morning. While it might sound strange to eat arugula for breakfast, this recipe doesn’t disappoint. Even my traditionalist husband got behind this one with me.

Sweet Potato and Sausage Breakfast

Serves 2

  • 2 tsp olive oil

  • 1/2 tsp kosher salt

  • 2 cup arugula

  • 2 sweet potatoes, medium

  • 4 oz breakfast sausage, cooked

  • 1/4 cup blueberries

  • 2 oz goat cheese

  • 1/4 tsp garlic powder

  • 1/4 tsp pepper

  1. Cook potatoes in microwave or oven until soft

  2. Massage arugula with olive oil and kosher salt

  3. Slice potatoes into rounds and season with garlic powder and pepper.

  4. Warm sausage and blueberries together

  5. Top arugula with potato, sausage, blueberries and goat cheese

If you are planning on putting this in the fridge to take to work this next day, follow the changes below.

  1. Keep the arugula dry until serving

  2. Keep the goat cheese separate as well.

  3. Cut the potato rounds in quauters (the skins don’t reheat well)

  4. Warm the sausage, potato, and blueberries together before mixing all.

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