Description
These Paleo breakfast stacks are a hearty and satisfying way to start the day. Layers of crispy sweet potatoes, savory sausage, fresh avocado, and perfectly cooked eggs create a balanced breakfast packed with protein and healthy fats. This simple recipe is naturally gluten-free, dairy-free, and perfect for anyone following a Paleo lifestyle.
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
Ingredients
- 2 medium sweet potatoes, sliced into ½-inch rounds
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 8 breakfast sausage patties (Paleo-friendly, no added sugar)
- 4 large eggs
- 1 avocado, sliced
- 2 tablespoons fresh cilantro or parsley, chopped
- 1 tablespoon olive oil or avocado oil (for cooking eggs)
Direction
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Arrange the sweet potato slices on the baking sheet and drizzle with olive oil. Sprinkle with salt, pepper, and paprika.
- Roast the sweet potatoes for 18–20 minutes, flipping halfway through, until tender and lightly crispy.
- While the sweet potatoes cook, heat a skillet over medium heat and cook the sausage patties until browned and fully cooked, about 4–5 minutes per side.
- In the same skillet, add olive oil or avocado oil and cook the eggs to your preference (fried or sunny-side up works best for stacks).
- Assemble the stacks by placing a roasted sweet potato slice on a plate, topping it with a sausage patty, then another sweet potato slice.
- Add avocado slices and a cooked egg on top of each stack.
- Sprinkle with fresh cilantro or parsley and serve warm.
Optional Tips / Variations
- Add crispy bacon between layers for extra flavor.
- Swap sausage for ground turkey patties for a leaner option.
- Top with fresh salsa or pico de gallo for a bright, fresh taste.
- Add sautéed spinach or peppers to boost the veggies.
- Drizzle with homemade Paleo hot sauce or avocado crema for extra kick.
