Tired of scrambled eggs? Make a batch of this easy sweet potato and sausage mixture and our jammy eggs, then use them to make breakfast bowls all week long!
What you need
2 sweet potatoes, diced
2 tablespoons Tessemae’s Lemon Garlic, plus more for serving
Coarse salt and freshly ground black pepper
4 chicken apple sausages (we love Applegate), sliced
4 large eggs
8 cups salad greens
2 ripe avocados, pitted and sliced
1 apple, cored and diced
What to do
- Heat oven to 425. Toss sweet potatoes on a sheet pan with Lemon Garlic and season with salt and pepper. Roast until beginning to soften, about 15 minutes.
- Toss the potatoes and scatter the sausage on top. Roast until sweet potatoes are tender and sausage is warmed through, about 15 minutes more. (Cool and refrigerate up to 3 days)
- While the potatoes roast, make the eggs. Bring a medium saucepan of water to a boil; reduce heat to medium high. Carefully lower eggs into the boiling water and cook for 6 minutes 15 seconds. Immediately transfer eggs to a bowl of ice water; set aside. (Drain and refrigerate up to 3 days.)
- To serve, pile salad greens in bowls. Top with sweet potato and sausage mixture, halved egg, diced apple, avocado, and plenty of Lemon Garlic.