"This sweet potato breakfast hash is made on a sheet pan for an easy, healthy breakfast. With fork-tender sweet potatoes, caramelized onion, sweet and savory breakfast sausage, and topped with eggs, this healthy meal isn't lacking in flavor."
Ingredients
1 package al fresco Country Style Breakfast Sausage, sliced into 1 inch rounds
2 tablespoons olive oil
1 lb sweet potatoes (2-3 medium), cut into 1/2 inch cubes
2 bell peppers any color, diced
1 medium yellow onion, diced
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions:
- 1Preheat oven to 425ºF. Line a large sheet pan with foil, set aside.
- 2In a medium bowl, toss together the olive oil, sausage, sweet potatoes, bell peppers and onions with the garlic powder, paprika, salt and pepper. Dump onto the prepared baking sheet. Bake in the preheated oven for 30 minutes until the potatoes are just tender, stirring the veggies halfway through.
- 3Carefully remove the sheet pan from the oven and move vegetables and sausage aside to create 6 wells on the sheet pan for the eggs. Add eggs to wells.
- 4Place back in the oven for 7-11 minutes, depending on how done you like your eggs. Bake for 7 minutes for runny yolk, 9 minutes for medium-hard yolk, and 11 minutes for hard yolk.
