This caveman recipe was posted on the Anchor site a week or so ago and is DEFINATELY worth revisiting!!
The Breakfast Meatza courtesy of PaleoOMG (http://paleomg.com/breakfast-meatza/)
- 1lb Bison Breakfast Sausage (1lb ground bison, 1tbs sage, 1tbs rosemary, 1tsp fresh nutmeg, 1tbs thyme, 1tsp black pepper, 1tsp sea salt, 2tbs pure maple syrup, 1/2 tsp cayenne pepper, 1/2 tsp red pepper flakes)
- 7 eggs (1 egg as the binder, the rest to top your meatza with)
- 6-8 slices of bacon, diced
- 3/4 sweet potato or yam, diced (the smaller, the faster it will cook)
- 1/2 yellow onion, diced
- 3 garlic cloves, minced
- 1/2 red or orange pepper
- 1/2 cup chopped green chilis
- jalapenos (as much as you desire)
- Preheat your oven to 350 degrees.
- Place your breakfast sausage in a medium bowl and crack an egg directly in. Mix with your hands until the egg is broken up and you have a big ball of goo.
- Pour your meat mixture into a 8×8 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 up to the top. It won’t have to be completely cooked through since you will be cooking it a second time. Once you pull it out of the oven, discard of any excess fat if you’d like.
- While your meatza is cooking, cut up your bacon and throw in a large pan over medium heat. Cook until completely cooked through and a bit crispy. Then remove with a slotted spoon and place on a plate with a paper towel to soak up excess fat. Pour the remaining excess bacon fat in the pan into a jar, leaving about 2-3 tablespoons in the pan.
- Add your garlic clove, then add your sweet potato and yellow onion to the pan.
- Let the onion and sweet potato cook down for about 8-10 minutes, stirring frequently to keep from burning.
- Once your sweet potatoes are soft and your meatza has cooked, start making layers. Add your sweet potato/onion mixture to the top of your meatza, evenly distributed. Then crack 6 eggs on top, you pick where you’d like them to go. And finally top with bacon through the eggs.
- Place back in the oven to cook for 8-10 minutes or until 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!
- Let cool. Top with hot sauce because hot sauce is delightful.
Picture of steps 1-7. The bison sausage in the pan while the other veggies cooked up nice and soft.
Picture of step 8. Eggs on top!
Ready to eat!!