Hash brown breakfast sausage pie

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Gluten Free (GF)

Low Carb (LC)

Training Day Cycle 2 (C2)



(Please edit to your macros)

Grate 250g sweet potato (C)

130g Chopped Chicken Sausages  (P)

1 egg (P)

30g onion (v)

75g mushroom (V)

130g Courgette (GV)

Sour cream (S)



Cook your chopped sausages in a pan with some oil, and add in the sliced mushrooms, onion and courgette.

While the above is cooking, grate your sweet potato into a bowl.

Lay your sausage mix into a pie dish, then lay your sweet potato on top.

Cook this for about 20/30 mins on 180oC

When the sweet potato starts going brown, take it out the oven and crack an egg on top.

Place back in the oven for about 10 mins on 120oC

Enjoy with a side of sour cream.



(GF) – Gluten Free

(LC) – Low Carb

(P) – Protein (Meat/Fish etc)

(V) – Vegetables

(F) – Fat

(GV) – Green Vegetables

(S) – Sauce

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