Sweet Potato and Sausage Breakfast Skillet
Wake up to a wholesome, flavorful breakfast skillet made with sweet potatoes, turkey sausage, peppers, and eggs – and you can make it ahead of time too!
Servings 4
Ingredients
- 2 tbsps olive oil divided
- 8 oz Jennie O Lean Mild Turkey Breakfast Sausage
- 1 green bell pepper seeded and diced
- 1 medium onion diced
- 2 medium sweet potatoes peeled and diced
- Salt and pepper to taste
- 6 large eggs
- Chopped fresh parsley for garnish
Instructions
- In a large skillet over medium heat, heat one tablespoon of olive oil and cook sausage until crumbled and slightly browned. Stir in peppers and onions and cook until vegetables are softened. Set aside.
- Add remaining olive oil to the skillet and cook potatoes until browned and tender. Add water if the mixture becomes too dry.
- Preheat oven to 400F. Add cooked sausage and vegetables to the skillet and season with salt and pepper to taste. Make six wells and break one egg into each well.
- Bake for 10 to 15 minutes until eggs are set. Garnish with fresh parsley and serve immediately.
Notes
* You can place a lid on the skillet to help the potatoes cook faster.
* Make-ahead option: make as directed through step two. Cover and refrigerate up to 12 hours. Uncover, and bake as directed in steps three and four.
* Make-ahead option: make as directed through step two. Cover and refrigerate up to 12 hours. Uncover, and bake as directed in steps three and four.
