Stuffed Breakfast Balls
-1 lb. Organic Ground Beef
-1/4 Green Pepper
-3 Organic Eggs
-5 Red Skinned Potatoes
-1 tsp. Sage
-1 tsp. Sea Salt
-2 tsp. Basil
-1 tsp. White Pepper
-1 tsp. Onion Flakes
-1/4 tsp. Marjoram
Shred 5 red skinned potatoes.
Squeeze all liquid out of red skinned potatoes in papertowel.
Place pan on med/high heat. Add a scoop of coconut oil to pan.
Add shredded potatoes to pan. Spread them out and flip when crispy. Set potatoes aside.
In another pan, add a scoop of coconut oil. Add 3 eggs. Scramble eggs until very close to done and remove from heat. Set aside.
Chop green pepper and tomato. Set aside.
Add ground beef to bowl. Add sage, sea salt, basil, white pepper, onion flakes and marjoram. Mix with hands thoroughly.
Roll out parchment paper.
Remove two small amounts of ground beef and roll into balls. Flatten balls onto parchment paper.
Stack small scoop of hashbrowns, eggs, green peppers, tomato, slice of goat cheese.
Place second ball on top of stack.
Pinch edges together to seal.
Pick up and begin forming into a ball in your hands releasing all of the air.
Continue steps 9-13 until all ground beef is used. (Approx 6 Balls).
Take paper towel and scoop small amount of coconut oil onto it. Wipe it all over flat pan.
Place ground beef balls onto pan.
Pre-heat oven to 350. Bake 15 minutes or until ground beef is cooked through.