I just love this “on the road” breakfast. Because my hubby can’t have eggs, I cook everything else first, spoon out some for him, and then add the eggs for the rest of us. It works like a charm! What makes this dish mess-free and easy is putting all the ingredients in mason jars. They travel well in a cooler, and I don’t have to mess with cracking eggs in the hotel room—or accidentally in the cooler on the way! Did you know that when you crack eggs into a jar, they stay together? You can actually pour them out carefully one by one. I’ve used this trick while camping, cracking a dozen eggs into a jar and pouring out what I need each time for breakfast. Be careful, though! Rough travels will break the yolks and mix the eggs.
CONTAINER #1
2 TBSP coconut oil
CONTAINER #2
2 medium sweet potatoes, peeled and cubed
CONTAINER #3
1 small yellow onion, diced
1 large red or yellow bell pepper, chopped
CONTAINER #4
1 pound sausage links, cut into bite-sized pieces (I like to use precooked Applegate Farms sausages when I travel, but at home, feel free to use your favorite uncooked links or bulk breakfast sausage)
CONTAINER #5
1 cup spinach, chopped
CONTAINER #6
8 eggs
FOR SERVING DAY
Sea salt to taste
Freshly ground black pepper to taste
Serves 4
Prep Day:
In a small container with a tight-fitting lid (#1), place the coconut oil.
In airtight container #2, place the cubed sweet potatoes.
In airtight container #3, place the diced onions and chopped peppers.
In airtight container #4, place the diced sausage.
In airtight container #5, place the chopped spinach.
Into airtight container #6, crack the eggs gently.
Place the containers in the refrigerator or a cooler until needed.
Serving Day:
In an electric skillet set to medium heat, heat the coconut oil.
Add the sweet potatoes. Cook, stirring occasionally, until softened, about 5 minutes.
Add the onions and peppers. Cook, stirring occasionally, for 4 minutes. Add more oil if needed, and watch the heat. Turn it down if the veggies cook too fast.
Add the diced sausage to the skillet. Cover and cook for 5 minutes for precooked sausage or 10 minutes for uncooked sausage, stirring occasionally.
When the sausage is cooked/heated through, add the chopped spinach, and stir. Cook for 1 minute.
Add the eggs, and stir. Add sea salt and pepper to taste. Cook until the eggs are done, about 3 minutes, stirring occasionally, and serve.
