Irish Paleo Breakfast Feast: Savory Mushroom and Asparagus Frittata with Bacon-Wrapped Pork Sausages

Allergens

Contains no common allergens unless specified.

Ingredients

• 12 large eggs 4 oz button mushrooms, sliced 1 lb asparagus, trimmed and chopped 2 tbsp olive oil Salt and black pepper, to taste 8 bacon slices 8 pork sausage links Fresh parsley, for garnish

Instructions

1. a. Preheat your oven to 350°F (175°C). b. In a large mixing bowl, whisk together the eggs, salt, and black pepper. Set aside. c. In a 10 inch oven safe skillet, heat 1 tbsp of olive oil over medium heat. Add the mushrooms and cook until they release their juices and start to brown, about 5 minutes. Remove from the pan and set aside. d. In the same skillet, add another 1 tbsp of olive oil and sauté the asparagus for 3 4 minutes or until tender but still crisp. Return the mushrooms to the skillet and stir in the beaten eggs. e. Place the skillet with the egg mixture into the preheated oven and bake for 20 25 minutes, or until set and slightly golden on top. f. Meanwhile, wrap each pork sausage in a slice of bacon and secure with toothpicks. Grill or pan fry over medium heat for 8 10 minutes, turning occasionally, until cooked through and the bacon is crispy. g. Remove the frittata from the oven and let it rest for 5 minutes before slicing and serving alongside the bacon wrapped sausages. Garnish with fresh parsley.

Chef’s Insight

The combination of flavors and textures in this dish truly captures the essence of a traditional Irish breakfast while adhering to paleo principles.

Notes

Feel free to swap out the vegetables in this recipe for your favorites or use leftover vegetables from other dishes.