Hello there!  Were you worried about me?  No?  Oh, well this is awkward…

Anywho…  Sorry I’ve been MIA lately, but I’m back now!  Been up to a lot of good things and a lot of stressful things, but all is well!

Recently, I attended the NTA Conference in Vancouver, WA.  This was my first nutrition conference and I think it was a great way to start! Such an amazing experience to listen to speakers like Sarah Ballantyne (The Paleo Mom), Terry Wahls and Chris Kresser.  Nothing like being surrounded by like-minded nutrition nerds to get you recharged!  You can find links to most of the presentation material online here.

So of course some of the highlights from this trip involved food.  We had lunch twice at Cultured Caveman in Portland, OR.  Holy grass-fed cow, that was GOOD!  The first day, I had the pork carnitas and bacon broccoli slaw.  Drool worth, indeed.  The following day, I had the chicken tenders and  Jicama Slaw.  After listening to Kaayla Daniels speak about the healing benefits of bone broth, I was ready for a warm cup of broth myself.  Cultured Caveman to the rescue!  Love that place, and can’t wait to get back!  There are so many more things I need to eat!

Lets get on to some new food, shall we?  This time of year, I usually host a brunch for my friends and family.  I love being able to cook tasty and nutritious food for others.  For this flavorful frittata, I started with my Maple Breakfast Sausage!  This is a great dish to add to your brunch menu or even just cook it up ahead of time to enjoy for breakfast during the week!  Hope you enjoy it as much as we did!

Sausage, Mushroom & Leek Frittata with Sweet Potato Crust

Prep Time10 mins
Cook Time20 mins
Course: Breakfast
Servings: 6
Author: Suzie Bauer


Maple Breakfast Sausage

  • 1 lb Ground Pork
  • 1 Tbsp Maple Sugar
  • 1/2 tsp Ground Sage
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Sea Salt
  • 1/4 tsp Cinnamon
  • 1 pinch Each of Red Pepper Flakes, Ground Nutmeg, Ground Cloves, and Black Pepper


  • 1 Leek Sliced (1 cup)
  • 4 oz White Mushrooms Sliced 1/4" thick
  • 1 medium Sweet Potato shredded (about 2 cups)
  • 10 Eggs
  • 1/2 tsp Sea Salt
  • 2 Tbsp Ghee


  • Preheat the oven to 325F.
  • In a cast iron pan, combine the ingredients for the Maple Breakfast Sausage over medium-high heat. Crumble the sausage and cook for about 5 minutes.
  • Add the mushrooms and leek to the pan and continue cooking for another 5 minutes.
  • Meanwhile, whisk together 10 eggs with the salt in a large bowl. Set aside.
  • Once the veggies are soft and the sausage cooked through, transfer all the contents to a bowl with a slotted spoon. Cover the bowl to keep warm.
  • Add ghee to the pan and melt.
  • Evening sprinkle the shredded sweet potatoes in the bottom of the pan to create the crust. Cook for about 3 minutes.
  • Carefully add the sausage mixture back to the pan and spread out evenly.
  • Pour the whisked eggs over the top.
  • Transfer the pan to the oven and bake for 20-25 minutes, or until the eggs are cooked through.