Sweet & Savory Breakfast Skillet (Edit recipe)

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If you are following the autoimmune protocol (AIP), breakfasts can be tricky at first if you’re used to eating eggs. The first time I did a round of AIP, I missed eggs the most, and it took some time to adjust to not having that in my diet. It became effortless after a few weeks, and creating breakfasts without eggs was easy. This is a delicious breakfast compatible with AIP but can also be Whole30 and Paleo. This one-pan dish makes a great meal prep breakfast and tastes even better the next day. If you aren’t following AIP, it would be delicious with the addition of a fried egg and hot sauce.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

9

Serves: 5

Ingredients

1 lb Ground Pork
1 whole Yellow Onion, small dice
4 cloves Garlic, minced
1 whole Sweet Potato, small dice (about 2 cups)
1 whole Apples, Honeycrisp, peeled, cored, medium dice
2 cups Kale, shredded
0.333 cup Raisins
2.5 Tbsp Breakfast Blend - Primal Palate
4 Tbsp Avocado Oil

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large skillet on medium-low heat, add 2 tablespoons avocado oil, onion, and garlic. Sweat the mixture until it’s translucent, about 5-6 minutes.
Add the pork and 2 tablespoons breakfast blend seasoning. Chop the pork into small pieces and cook until it’s no longer pink. Drain any excess fat from the pan, remove the pork, and set aside.
Increase the heat to medium and add 1 tablespoon of avocado oil and the sweet potatoes to the pan. Sprinkle the potatoes with 1/2 tablespoon of breakfast blend seasoning and cook for 7-10 minutes, stirring often to keep the potatoes from burning or sticking to the pan.
Add 1 tablespoon of avocado oil, apples, and kale to the pan and stir to combine everything. Continue cooking 5-7 minutes.
Add the pork and raisins and continue cooking until the kale is wilted and the apples are tender.
Serve with sliced avocado or hot sauce if you aren’t following AIP.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	512
Fat:	37 g
Carbohydrates:	29 g
Protein:	16 g
Cholesterol:	64 g
Sodium:	153 mg
Fiber:	5 g
Sugars:	15 g
Sugar Alcohol:	0 g
Calculated per serving.