Breakfast Sweet Potato Scramble
One pan, quick and easy breakfast sweet potato and egg scramble with sausage and veggies. High in protein and loaded with savory flavor! Cook once and eat all week.
Equipment
- Skillet Pan
Ingredients
- 8 Eggs
- 1 tbsp Oil or Ghee
- 1 lbs Breakfast Sausage
- 1 Large Sweet Potato peeled, diced into 1/2 inch cubes
- 1 Red Bell Pepper diced
- 2-2.5 cup Spinach packed
- 1/2 tsp Salt
- 1/2 tsp Garlic Powder
- 1/4 tsp Paprika
- 1/4 tsp Cumin
- 1/4 tsp Pepper
- 2 Green Onions sliced
Instructions
- Whisk and scramble the eggs in 1T of oil or ghee in pan. Cook the eggs until cooked through and set aside into a dish.
- Cook sausage in the same pan, on medium heat for 5-7 mins. Cook the meat until half way cooked though
- Add sweet potato to half cooked sausage. Reduce heat to medium low, and cover with lid. The fat and flavor from the sausage will infuse the sweet potato. Cook for about 10 mins, stirring every 3 minutes.
- Add red bell pepper and spices to the pan. Cook for another 3-5 minutes.
- Add spinach to the pan, cover with lid. Allow to wilt for about 2 minutes. Turn off heat.
- Stir in the scrambled eggs into the pan with the rest of the ingredients. Top with green onion.
- Serve and enjoy!
Notes
TO STORE: Refrigerate in airtight container for up to 5 days
REHEAT: Reheat the serving size in the microwave or in a skillet on medium/low heat for 5 minutes.
TO FREEZE: Freezer safe container or freezer safe bag for up to 3 months. To thaw, leave in fridge overnight, then reheat either in microwave or skillet.