Whole 30 Breakfast Bowls with Spicy Cream Sauce

From justjessieb.com

Makes 4 hearty bowls, or 8 small bowls.
Ingredients:

For the Potatoes

• 8 Yukon Gold potatoes*
• 1 Tbsp avocado oil
• salt & pepper

For the Sausage

• 12 oz fully cooked sausage*

For the Eggs

• 8 eggs
• 1/4 cup spinach or arugula, chopped fine
• salt & pepper
• 1 Tbsp cooking fat

For the Sauce

• 1/4 cup avocado oil
• 1/4 cup full fat coconut milk
• juice of 1/2 lemon
• 1 egg (optional, for binding)
• 1 to 2 tsp compliant hot sauce
• 1/2 tsp each:  garlic powder, dried chives
• 1/4 tsp Dijon mustard
• salt & pepper

Directions:

1. POTATOES -  Preheat the oven to 400ºF.  Line a baking sheet with parchment paper, then brush the parchment with 1 Tbsp of oil and sprinkle with salt & pepper.  Scrub the potatoes, then pat them dry.  Slice the potatoes in half, then into cubes.  Place them cut side down onto the greased & seasoned baking sheet.  Bake for about 40 minutes, or until crispy and golden brown.  (I flip mine half way through, but you don't have to!)
2. SAUSAGE -  Grill on a stovetop grill pan or outdoor grill until browned on the outside.
3. EGGS -  In a medium large bowl, whisk the eggs with salt & pepper, then stir in the arugula.  In a medium skillet, heat the cooking fat over medium low.  Pour in the eggs, and scramble until set.
4. SAUCE -  Add all of the "sauce" ingredients to a blender or food processor.  Pulse until well combined and slightly thickened.  Transfer to a jar or bowl, and refrigerate until it firms up.
5. ASSEMBLY -  Lay out your bowls (4 medium or 8 small) and add each component to the bowl:  potatoes on bottom, then eggs & sausage on top.  Drizzle with spicy cream sauce & store in the refrigerator until you're ready to eat.

*Notes:

• We love the flavor & texture of Yukon gold potatoes, but you can substitute any potato you prefer!  Sometimes we switch things up with sweet potatoes.
• For compliant sausage, we love the fully cooked varieties from Aidell's or the Trader Joe's brand.  I used the "Garlic Herb" from Trader Joe's for this recipe, and the flavor is awesome!
• If you're planning on prepping for an entire week, consider making your sauce in two batches.  With the raw egg, I don't recommend holding onto it for longer than three days.  You can make one batch at the beginning of the week, and another half way through.