Eggs and sausage and…sweet potato? If you’re used to a side of toast or a muffin with your morning meal, removing that from your routine (because you’re making healthier choices) can feel like it makes breakfast all fall apart.

So, here’s a sausage scramble recipe that provides a complete, hearty solution for breakfast.

Most people don’t think of sweet potato for breakfast, but why not? You eat hash browns and home fries, right? This sausage scramble with sweet potato offers the same general texture (which is part of what many of us enjoy about “comfort” foods) with a little bit of natural sweetness. The sweet potato pairs extraordinarily well with the heartiness of the eggs and the sharp flavors of the sausage.

For a walk-through on how to create this recipe, watch the video

Ingredients

  • 8 oz organic Italian sausage links
  • 8 organic pasture raised eggs
  • 2 cups sweet potato peeled and diced
  • 1/2 cup onion diced
  • 1/2 cup red bell pepper diced
  • 1 tbsp avocado oil
  • Salt and pepper to taste

Instructions

  1. Peel and chop sweet potatoes into small cubes. 

  2. Roast the sweet potatoes at 400 degrees Fahrenheit for about 30 minutes, or until soft.

  3. While potatoes are roasting, slice Italian sausage and cook in a large skillet over medium heat about 4-5 minutes. Flip sausage and repeat. Remove cooked sausage and set aside.

  4. Add avocado oil to the skillet and saute the onion and bell pepper until fragrant, about 3-5 minutes. 

  5. Add the roasted sweet potatoes to skillet, stir, and cook for about 10 minutes, stirring occasionally.

  6. Crack eggs into a large bowl and whisk together well. Scramble eggs in a separate large skillet.

  7. Once potato hash is done and eggs are scrambled, serve together with the sausage.