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.