Butter Addict Gone Paleo!

Tex-Mex Breakfast Skillet

Servings	Prep Time
4servings	5minutes

Cook Time

20minutes

Servings	Prep Time
4servings	5minutes

Cook Time

20minutes

Ingredients

2tbsp Avocado oilsub coconut/olive oil
1 Large oniondiced – about 1 1/2 cups
1 Bell pepper
10oz Frozen butternut squashchopped (you can find this in your grocer’s freezer section)
1 Large sweet potatopeeled and chopped into 1/2″ pieces (*see recipe note for keto sub)
1lb Ground breakfast sausagesub plain ground sausage and 1 tsp ground sage
2tsp Coarse pink salt
2tsp Smoked Paprika
2tsp Garlic powder
2tsp Onion powder
1tsp Pepper
1tsp Chili powder
1/4cup Nutritional yeastoptional
Chopped green onions and cilanoptional

Instructions

In a large pan over medium heat, saute onions in avocado oil for 2-3 minutes until they’ve started to soften.
This step is totally optional! While the onion cooks, char the bell pepper under the broiler for extra flavor. Slice the pepper in half, longways, remove the seeds and place on a sheet pan under the broiler for a few minutes or until desired charred amount of skin.
Chop the bell pepper (charred or not) and add to the softened onions.
Add in sweet potatoes and butternut squash. Stir together and cook for 5 minutes.
Add in the breakfast sausage and break it up as it begins to brown.
Add in all of the seasonings, as well as the nutritional yeast, if desired.
Continue to stir the veggies and break up the sausage until it’s almost completely browned.
Cover and cook for 8-10 minutes or until the squash and sweet potatoes are soft.
If desired, stir in a handful of chopped cilantro and 5-6 green onions.
Enjoy immediately, as is, or top with a fried egg!
Store leftovers in the refrigerator for quick breakfasts throughout the week!

Recipe Notes

* If you’re sticking to keto and want to eliminate extra carbs, you can substitute 10 more oz of butternut squash for the sweet potatoes.