Ingredients:

  • 2 cups (200g) shredded potatoes
  • 2 tbsp (30ml) avocado oil
  • 1/2 tsp (3g) sea salt
  • 1 lb (450g) ground pork sausage
  • 8 large eggs
  • 1/4 cup (60ml) unsweetened almond milk
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (3g) black pepper
  • 1 cup (150g) diced bell peppers
  • 1/2 cup (50g) diced red onion
  • 2 cups (150g) fresh baby spinach, chopped
  • 2 tbsp (30ml) ghee

Instructions:

  1. Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish with avocado oil.
  2. Spread shredded potatoes evenly across the bottom of the dish, pressing down firmly. Drizzle with 1 tbsp avocado oil and a pinch of salt, then bake for 10 minutes.
  3. In a skillet over medium-high heat, melt the ghee and brown the ground pork sausage until cooked through. Add diced onion and bell peppers, cooking until softened, then stir in chopped spinach until wilted.
  4. Whisk together eggs, almond milk, garlic powder, and black pepper in a mixing bowl.
  5. Layer the sausage and vegetable mixture over the pre-baked potato crust, then pour the egg mixture over the top.
  6. Bake for 20-25 minutes until the center is set and edges are golden brown.