Ingredients
Scale
- 2 eggs
- 1 cup sweet potato, cubed
- 1 cooked chicken sausage link, sliced
- 1 cup chopped kale or spinach
- 1 avocado, sliced
- 1 tsp olive oil
- 1 garlic clove, minced
- Salt & pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss sweet potato cubes in olive oil and season with salt and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes until golden.
- In a nonstick skillet over medium heat, sauté minced garlic until fragrant. Add chopped kale or spinach and cook until wilted; season with salt and pepper.
- Slice the cooked chicken sausage link into rounds and pan-sear in the same skillet until browned on both sides (about 2-3 minutes).
- Whisk the eggs in a mixing bowl. Pour into a clean nonstick pan over medium-low heat, stirring gently until soft curds form. Season with salt and pepper.
- Assemble your bowl by layering scrambled eggs at the base, followed by sautéed greens, sliced sausage, roasted sweet potatoes, and avocado slices on top.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 6g
- Sodium: 720mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 8g
- Protein: 23g
- Cholesterol: 370mg