Sweet Potato & Maple Sausage Breakfast Skillet
The recipe Sweet Potato & Maple Sausage Breakfast Skillet can be made in about 35 minutes. Watching your figure? This gluten free recipe has 733 calories, 34g of protein, and 44g of fat per serving. For $3.23 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 4. Plenty of people made this recipe, and 262 would say it hit the spot. It works well as a rather pricey morn meal. It is brought to you by Bake Your Day. Head to the store and pick up gouda cheese, fresh rosemary, eggs, and a few other things to make it today. With a spoonacular score of 87%, this dish is spectacular. If you like this recipe, take a look at these similar recipes: maple, potato and sausage breakfast skillet with kale, Breakfast Potato Sausage and Egg Skillet, and Sweet Potato Breakfast Skillet.
Servings: 4
Ingredients:
1 lb. uncooked maple breakfast sausage
1 tsp. dried thyme
4 eggs
1 Tbs. fresh rosemary
2 cloves garlic, minced
1/2 cup gouda cheese, shredded
1 cup mushrooms, diced
2 tsp. olive oil
1/2 cup onion, finely diced
1/4 tsp. pepper
1/2 tsp. salt
Salt & pepper to taste
2 lbs. sweet potatoes (2 large or 4 small), washed & cut into 1-inch cubes
1/2 cup yellow pepper, finely diced
Equipment:
oven
baking sheet
frying pan
wooden spoon
bowl
aluminum foil
Cooking instruction summary:
Heat the oven to 400 degrees. Spread the sweet potatoes in an even layer on a rimmed 10x15 baking sheet. Add the rosemary, olive oil, salt and pepper and stir well to distribute the ingredients. Roast in the 400 degree oven for 20-25 minutes until fork tender. Set aside.While the sweet potatoes roast, heat the remaining olive oil in a large skillet. Add the onion, yellow pepper and garlic with a pinch of salt and stir to coat. Cook for about 6 minutes until the veggies are soft and fragrant. Add the mushrooms and thyme and cook until the mushrooms begin to soften, about 4 minutes. Remove the veggies from the pan and set aside.Add the sausage to the same pan and use a large wooden spoon to break it apart as it cooks. Cook the sausage, stirring often, until it is no longer pink. Allow the sausage to cook for several minutes more, without stirring, to brown. Gently flip, and allow it to brown for several more minutes. Add the reserved veggies, the sweet potatoes and then season with salt and pepper to taste. Transfer to a serving bowl and tent with foil.In the same pan, fry the eggs to desired doneness, adding salt and pepper as desired. Serve the scramble with the fried eggs and top with shredded gouda cheese (or other cheese as desired.)
Step by step:
1. Heat the oven to 400 degrees.
2. Spread the sweet potatoes in an even layer on a rimmed 10x15 baking sheet.
3. Add the rosemary, olive oil, salt and pepper and stir well to distribute the ingredients. Roast in the 400 degree oven for 20-25 minutes until fork tender. Set aside.While the sweet potatoes roast, heat the remaining olive oil in a large skillet.
4. Add the onion, yellow pepper and garlic with a pinch of salt and stir to coat. Cook for about 6 minutes until the veggies are soft and fragrant.
5. Add the mushrooms and thyme and cook until the mushrooms begin to soften, about 4 minutes.
6. Remove the veggies from the pan and set aside.
7. Add the sausage to the same pan and use a large wooden spoon to break it apart as it cooks. Cook the sausage, stirring often, until it is no longer pink. Allow the sausage to cook for several minutes more, without stirring, to brown. Gently flip, and allow it to brown for several more minutes.
8. Add the reserved veggies, the sweet potatoes and then season with salt and pepper to taste.
9. Transfer to a serving bowl and tent with foil.In the same pan, fry the eggs to desired doneness, adding salt and pepper as desired.
10. Serve the scramble with the fried eggs and top with shredded gouda cheese (or other cheese as desired.)
Nutrition Information:
covered percent of daily need
