Looking for a great, crowd pleasing alternative for breakfast? Try my Loaded Breakfast Meatza! I was inspired by a Meatza that Juli Bauer of PaleOMG.com created, but I wanted to create a new twist on a meatza that was full of veggies!
This dish is packed with tons of veggies, healthy fats, is full of nutrients and man-oh-man is it loaded with flavor!
Wishing you all health and happiness!!
This recipe is nutrient dense, lower carb, dairy free, grain free, gluten free, paleo, primal, & keto friendly!
What Makes this High-Vibing Food?
First and foremost, putting your own love, gratitude, time and energy into making foods at home will automatically raise the vibration of the foods/meal. This will also help to balance your sacral and heart chakras. Putting your love into the food you prepare will literally raise the vibrational frequency as love is the highest vibration out there!
You are what you eat and what your food eats. Using organic, GMO free, free/pasture raised, wild caught, minimally processed ingredients lead to an overall higher vibrational frequency. Basically, eating organic provides us extra energy currency!
This dish is rich in protein, which is grounding and protective. It also supports the root chakra.
Contains iron, which is supportive for your root chakra.
Contains zinc, which is needed for thousands of chemical reactions in your body involving protein, so it is also supportive to the root chakra.
Contains root veggies, which help to provide grounding energy to support the root chakra.
Contains mushrooms, which are grounding and support the root chakra.
Contains red colored foods. Red vibrates at about the same frequency as the root chakra. So, eating red foods helps to maintain the proper root chakra frequency.
This recipe is full of healthy fats and oils, which supports the sacral chakra.
Contains orange colored foods. Orange vibrates at about the same frequency as the sacral chakra. So, eating orange foods helps to maintain the proper root chakra frequency.
This recipe is loaded with starchy veggies, which is supportive to the solar plexus chakra in small quantities.
Contains yellow/tan/golden colored foods, which help raise the body’s frequency to that of the solar plexus, helping to balance it.
A Short Note on Swaps or Ingredients:
*While I cannot guarantee that using these swaps will yield the same flavors I have create in this recipe, these swaps should generally work well! *
Use a GF/nitrate/nitrite free ground bison breakfast sausage (or any other ground breakfast sausage). You can also buy plain ground bison and add my Breakfast Sausage Spice to it to make your own!
Use ground veal as it adds moisture and a punch of flavor, so I highly recommend using it! If you can’t find or don’t want to use veal, you can use a higher fat grass-fed, ground beef instead.
The bacon I use is sugar free, gluten free, nitrate/nitrite free and uncured. This is the only type of bacon I will use. I encourage you to at least find bacon that is uncured, nitrate/nitrite free.
Instead of using sweet potatoes, you can also use white potatoes if you're not sensitive to nightshades. For a lower carb option, sub butternut squash or cauliflower!
I encourage you to use the leek listed below, at least give it a try. It tastes like onion. However, you can replace it for 1 yellow or white onion.
Equipment Needed to Create this Recipe:
mixing bowl
a good knife
9x13 baking/casserole dish
large skillet
measuring cups/spoons
Loaded Breakfast Meatza
(gluten free, dairy free, & paleo)
Prep time: 20 minutes Cook time: 45-60 minutes Yield: 6-8
Ingredients:
1lb. ground bison breakfast sausage
1lb. ground veal
12 eggs
8 - 10 slices of uncured bacon, diced
1 sweet potato or yam, diced small
10 -14 cherry/grape tomatoes, halved
8 oz. cremini mushrooms, sliced
1 leek, washed, trimmed and sliced into half moons
1 tbsp. garlic, minced/chopped
2 tsp. garlic powder/granules
1 tsp. onion flakes
1 tsp. of black pepper
How To Create This Recipe:
Preheat your oven to 350 ° F. Place your breakfast sausage and veal in a medium bowl and crack 2 eggs directly into the bowl. Mix with your hands until the egg is broken up and you have a big ball of gooeyness. Then add the garlic powder/granules, the onion flakes, and black pepper. Mix until combined.
Pour your meat mixture into a 9x13 glass baking dish and press down until you have an even surface through the entire dish. Put in the oven for 8-10 minutes or until you see the fat rise to the top. At this point, the meat won't necessarily be completely cooked through since you will be cooking it a second time with the veggies and eggs. Once you pull it out of the oven, discard any excess fat, if you'd like.
While your meatza is cooking, cut up your bacon and throw it into a large pan over medium heat. It is easier to cut bacon with kitchen sheers when it is cold, so I cut the bacon when its frozen! Cook the bacon until it's completely cooked through and a bit crispy. Then, remove it from the pan and place onto a plate that has been lined with a paper towel to soak up the excess fat.
Pour the remaining excess bacon fat from the pan into a jar (for future cooking uses), leaving about 2 tbsp. in the pan. Add your minced/chopped garlic to the skillet and cook until translucent, about 4 minutes. Then, add your sweet potato (or yam/potato/butternut squash/parsnip), leek, and mushrooms to the pan. Let this cook down, for about 8-10 minutes, stirring frequently to keep from burning.
Once your sweet potatoes are soft and your meatza has cooked (for its first round in the oven), start making layers. First, add your veggie mixture to the top of your meatza, and distribute this evenly. Then, crack the remaining 10 eggs on top, you pick where you'd like them to go! And finally, top with the halved tomatoes and cooked bacon pieces.
Next, place the meatza back into the oven to cook for 8-10 minutes or until the eggs are cooked to your preference. If you don't like eggs over-easy or over-medium, you could make scrambled eggs instead to top it off with!
Portion into 6-8 servings and enjoy!!
NUTRITION
Servings: 1 (nutrition facts based on 8 servings)
Calories: 373
Fat: 23 g
Carbohydrate: 6 g
Protein: 35 g
*All nutritional information are estimations and will vary.