I invented these because my kids liked frozen, bagged chicken nuggets and fast food chicken nuggets (both GROSS). I tried a lot of methods to create homemade nuggets, but I could never fool them with small breaded pieces of whole chicken or ground chicken meat I purchase at the store. The texture was all wrong.
I finally hit on the texture they were looking for by putting whole pieces of chicken into the food processor. Who knew that with just three ingredients I could replicated the texture of the fast food nuggets that my kids wanted without compromising on quality ingredients?
I created this recipe to try to sneak more protein into my breakfast. It is Paleo (though I am not). It is also gluten free, 21 Day Fix friendly, and Clean Eating friendly, though I am not strictly and of those things either. I am just trying to eat better and be healthy while eating food that tastes delicious (which this does)!
1 lb turkey sausage, browned
2 cups cubed, cooked sweet potato
2 cups baby spinach, chopped with steps removed
8 large eggs
1 teaspoon dried sage
1 teaspoon salt
1 teaspoon coconut oil, for greasing pans
Brown the sausage in a skillet.
You can cook the sweet potato any way you’d like. I microwaved mine for about 5 minutes to soften them enough to chop. They would probably be even better roasted in the oven, but I didn’t have time for that today.
In a large bowl, lightly whisk the eggs with the sage and sale.
Stir in the chopped spinach and the cooked sausage.
Gently add the sweet potato.
Grease a 9 in pie plate with coconut oil, and pour in the egg.
Bake at 375 for 30 minutes or until eggs are set. Cut into 4 equal sized pieces.