Mini-omelettes on the go - With paleo option

With the start of the school year and the end of summer vacation, mornings are busy. In the race against time, it's easy to overlook the importance of breakfast. However, it provides the energy needed to face the day. To make weekday lunches easier, prepare these mini-burgers in advance. They'll provide a balanced breakfast that's quick and easy to heat up.

 Ingredients

Preferably use organic ingredients.

• 2 nitrite-free breakfast sausages (pork, game or vegetarian option)
• 1 tbsp of avocado oil
• ½ chopped yellow onion
• 1 large yellow potato, diced*
• 1 large leaf of kale, finely chopped
• 10 eggs
• salt and pepper

*For a paleo version, replace the potato with a cup of Jerusalem artichokes

Preparation

1. Place the rack in the middle of the oven. Preheat oven to 350 °
2. Generously grease 12 muffin tins (or use silicone ones).
3. In a medium skillet, sauté potatoes (or Jerusalem artichokes) and onions in avocado oil for about 10 minutes.
4. Meanwhile, cook breakfast sausages according to manufacturer's instructions. Cut into rounds and set aside.
5. Place a tablespoon of the sautéed vegetable mixture, 3-4 sausage slices and a few pieces of kale in each muffin tin. Season with salt and pepper.
6. In a medium bowl, beat the 10 eggs.
7. Pour a small amount of eggs into each muffin tin to cover the toppings.
8. Bake for 20 minutes, or until a toothpick inserted into the center of the omelettes comes out dry.
9. Let stand for two minutes before removing from pan.

Enjoy your breakfast!

Véronique Cousineau; ND, NHN

Note from the naturopath

A breakfast with a sufficient amount of protein and good fats supports mental energy and better focus. Eggs are therefore a great choice for breakfast.