Olympic Breakfast of Champions



1. Cut potatoes and sweet potatoes into ½ inch cubes

2. Cut sausages into bite-sized slices

3. Preheat oven to 425°F

4. In a large bowl mix together all ingredients except butter and eggs and spread evenly in a greased 15”x10”x1” baking pan or casserole dish

5. Roast for 20-25min until vegetables are tender, stirring once half-way through.

6. Stir Swiss Chard or spinach into roasting pan mixture and bake an additional 5 min

7. In a medium skillet, melt butter and cook the eggs (either scrambled or over-easy work best)

8. Remove casserole dish from the oven and top with eggs

Serves 4.

Homemade Spicy Italian Sausage

How to Make Homemade Spicy Italian Sausage (Vegan, Soy-Free and Gluten-Free)

These sausages are firm enough to hold up on the grill. When you cook them, they are crispy on the outside, tender on the inside but not mushy, and filled with spicy, Italian flavor. Using black-eyed peas instead of pintos removed the “beany” taste and provided a neutral background for the spices to shine through.

The same recipe can be used with different spice mixes to make breakfast sausages, chorizo sausages, or apple sage sausages. They can be sliced up to use in other recipes or eaten whole on a hero with sauteed peppers and onions. You can shape them into links or patties.

For the Spice Mix:

For the Sausage:

  • 2 teaspoon + 2 teaspoon olive oil
  • 1 cup mushrooms, chopped
  • 1/2 cup onion, finely chopped
  • 1 garlic clove, minced
  • 2 cups cooked or 1-15 ounce can of black-eyed peas, drained and rinsed
  • 1 tablespoon sun-dried tomato paste
  • 1/4 cup nutritional yeast
  • 1/2 cup brown rice flour
  • 1 teaspoon xanthan gum
  • 3 tablespoons of gluten-free, vegan Worcestershire Sauce
  • A few drops of High Caliber Liquid Smoke (optional)

Click here to download the High Caliber Sausage Making Cheat Sheet.

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