These are the best way to enjoy all the components of a delicious breakfast in one bite. I made these for dinner but it's totally acceptable to make these for any meal of the day. These are full of protein from eggs, and good fats like pork lard, but get a nice dose of hidden veggies in the form of a creamy cauliflower sauce.
1/2 lb ground pork
pork lard or fat for frying eggs
12 oz cauliflower, chopped
1/2 Cup to 1 Cup tomato sauce or salsa
1/3 cup almond milk or broth
1 Tbsp Spice Cave seasoning or seasoning blend of choice
Cilantro and avocado for garnish
Start by cooking the pork with 1 Tbsp spice and some salt, breaking into a find grind until cooked through. Set aside in a bowl. Meanwhile, boil cauliflower until soft and drain.
Whisk one egg, then cook it like a pancake. Repeat until all 6 egg pancakes are done.
Take a handful of pork and create a line of pork in the middle of one egg pancake. Wrap and roll the egg to create an enchilada looking rollup. Place in greased casserole dish, overlapping egg sides down.
After your casserole dish is filled with the rollups, puree the cauliflower with 1/3 cup almond milk or broth, garlic powder, salt, and your favorite seasoning blend until a creamy garlic sauce is formed. I put a pinch of turmeric in mine to give it some color.
Pour 1 cup tomato sauce/salsa over the egg/sausage casserole, then pour the garlic sauce on top of the tomato sauce or salsa (you may not use all of this sauce. Save it for topping veggies later) Broil for 10 minutes, then top with cilantro and avocado before serving.
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