Description
A hearty and nourishing breakfast hash made with roasted sweet potatoes, savory sausage, and fluffy scrambled eggs—perfect for make-ahead mornings and satisfying, balanced meals.
Ingredients
2 medium sweet potatoes, peeled and diced
1 tablespoon olive oil
1/2 teaspoon paprika
Salt, to taste
Black pepper, to taste
1/2 lb turkey or chicken sausage, crumbled or sliced
6 large eggs
1/4 cup milk (optional, for fluffier eggs)
Optional: diced onions, bell peppers, or spinach
Instructions
- Preheat the oven to 400°F (200°C).
- Toss diced sweet potatoes with olive oil, paprika, salt, and pepper. Spread in a single layer on a baking sheet.
- Roast for 20–25 minutes, until tender and lightly caramelized.
- While the sweet potatoes roast, cook the sausage in a skillet over medium heat until browned and fully cooked. Set aside.
- In a bowl, whisk eggs with milk (if using) and a pinch of salt and pepper.
- Scramble eggs gently over low to medium-low heat until soft and fluffy. Add optional vegetables at the end if desired.
- In a large bowl, combine roasted sweet potatoes, cooked sausage, and scrambled eggs.
- Gently mix until evenly distributed and serve warm.
Notes
Cook eggs slightly underdone since they will firm up when reheated.
Roasting sweet potatoes separately gives the best texture.
Plant-based sausage works well for a meatless version.
Add spices like cumin or chili powder for extra warmth.
Reheats well for meal prep breakfasts.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 6g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 280mg
