Breakfast Sweet Potatoes with Eggs and Sausage

Breakfast Sweet Potatoes with Eggs and Sausage is a morn meal that serves 2. One portion of this dish contains roughly 22g of protein, 18g of fat, and a total of 366 calories. For $1.79 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. 123 people have made this recipe and would make it again. It is a good option if you're following a gluten free diet. It is brought to you by This Gal Cooks. Head to the store and pick up chicken sausage, eggs, gouda cheese, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 15 minutes. Overall, this recipe earns a solid spoonacular score of 59%. Breakfast Banh Mi Sandwich with Eggs and Sausage, Breakfast Sausage and Cornflake Scotch Eggs, and Breakfast Banh Mi Sandwich with Eggs and Sausage are very similar to this recipe.

Servings: 2

Preparation duration: 10 minutes

Cooking duration: 5 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Reheat the sweet potatoes in an oven for 5-10 minutes or in a microwave for 1-2 minutes. I recommend using an oven.Brown the chicken sausage in a large skillet over medium-high heat, breaking up the sausage as it cooks. Remove from the skillet and set aside, once done cooking.Prepare the eggs. Reduce the heat of the burner for the skillet to low. Crack the eggs into a bowl. Add the half and half and whisk until smooth. Spray the skillet with cooking spray and then add the eggs and cook to scramble. Once done cooking, remove from the heat and season with desired amounts of salt, ground pepper and ground ancho chili pepper. Add the sausage to the eggs and mix to combine.Transfer the sweet potatoes to a baking sheet. Carefully cut open the tops and separate the sides slightly. Gently move some of the sweet potato insides around to fluff and make room for the egg/sausage mixture. Stuff as much of the mixture into the sweet potatoes as possible. Top each potato with 1-2 tbsp of the smoked gouda. Place the baking sheet with the potatoes into a 350 degree oven and heat until the cheese is just melted.Serve any of the leftover egg/sausage mixture on a plate with each potato.

 

Step by step:

1. Reheat the sweet potatoes in an oven for 5-10 minutes or in a microwave for 1-2 minutes. I recommend using an oven.Brown the chicken sausage in a large skillet over medium-high heat, breaking up the sausage as it cooks.

2. Remove from the skillet and set aside, once done cooking.Prepare the eggs. Reduce the heat of the burner for the skillet to low. Crack the eggs into a bowl.

3. Add the half and half and whisk until smooth. Spray the skillet with cooking spray and then add the eggs and cook to scramble. Once done cooking, remove from the heat and season with desired amounts of salt, ground pepper and ground ancho chili pepper.

4. Add the sausage to the eggs and mix to combine.

5. Transfer the sweet potatoes to a baking sheet. Carefully cut open the tops and separate the sides slightly. Gently move some of the sweet potato insides around to fluff and make room for the egg/sausage mixture. Stuff as much of the mixture into the sweet potatoes as possible. Top each potato with 1-2 tbsp of the smoked gouda.

6. Place the baking sheet with the potatoes into a 350 degree oven and heat until the cheese is just melted.

7. Serve any of the leftover egg/sausage mixture on a plate with each potato.

Nutrition Information:

covered percent of daily need