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Apple Sausage Breakfast Bake

| HANDS-ON TIME: 30 min | TOTAL TIME: 1 h, 35 min | YIELD: 8 servings

After a memorable brunch that included dipping chicken apple sausages

in maple syrup, I knew I had to develop a recipe that combines those

flavors. Technically this dish is a mix of sweet and savory, as a hint

of maple and the caramelized apples bring out the rich savoriness of

ground pork. You’ll fall in love with the smell wafting from your oven

even before you take your first bite. This freezes beautifully, so I often

make a double batch, slice it into pieces, and keep some frozen for busy

weekday mornings. You can also try this with ground turkey, but I do

recommend getting the 94 percent lean mixture, which includes both

dark and white meat. I like to use Honeycrisp or Pink Lady apples, but

play around with your favorites.

4 teaspoons avocado oil, plus

more for greasing, divided

2 medium apples, chopped into

½-inch pieces (a little less

than 4 cups—I don’t peel but

you can)

½ teaspoon ground cinnamon

1 tablespoon maple syrup (sub

monkfruit sweetener)

½ medium yellow onion, diced

into ¼-inch pieces (¾ to 1 cup)

1 pound ground pork breakfast

sausage

1½ teaspoons sea salt, divided

¼ teaspoon black pepper

4 large eggs

½ cup canned full-fat coconut

milk (sub heavy cream)

1 cup blanched almond flour

½ teaspoon baking soda

½ teaspoon vanilla extract

Preheat oven to 375° F. Line a baking sheet with parchment paper, and

grease an 8-inch square baking dish (an 8 × 10-inch pan also works)

with avocado oil.

In a large mixing bowl, toss together apples, 1 teaspoon avocado oil,

cinnamon, and maple syrup. Spread evenly on baking sheet. Roast for 30

minutes, then allow to cool for at least 5 minutes. Don’t clean mixing bowl.

Heat a large sauté pan over medium heat, and add remaining 3

teaspoons avocado oil. When oil moves quickly around the pan and

is shimmering, add onions and sausage. Cook, stirring every minute

or so to break up chunks of sausage, until the edges are golden

brown, approximately 10 minutes. Deglaze with a splash of water (2

tablespoons), scraping up any brown bits from the bottom of the pan.

Cook until water evaporates, 1 to 2 minutes. Stir in ½ teaspoon salt and

pepper, remove from the heat, then allow to cool for at least 5 minutes.

In the mixing bowl you used for the apples, combine eggs, coconut milk,

almond flour, baking soda, vanilla, and remaining 1 teaspoon salt. Whisk

to thoroughly incorporate.

Add cooled apples and sausage mixture to egg mixture, and stir well.

Scrape into the baking dish in an even layer, and bake for 40 to 45

minutes, until golden brown and puffy around the edges. Allow to cool

20 minutes before slicing and enjoying.

Leftovers will keep tightly sealed in the refrigerator for 4 days or in the

freezer for 2 months.

SERVING SUGGESTION

Combine 2 tablespoons

unsweetened, unsalted almond

butter, 3 tablespoons unsweetened

almond milk, and a sprinkle of

ground cinnamon. Stir until well

combined. Drizzle on top of the

Apple Sausage Breakfast Bake.

NOTE

Omit ½ teaspoon salt from the

sausage mixture if you lean

toward less seasoning.