A hearty, nutritious, and gluten-free breakfast skillet packed with protein and fiber to keep you energized all morning.

Ingredients:

  • 2 medium sweet potatoes, peeled and diced
  • 1/2 yellow onion, finely chopped
  • 1 cup fresh spinach, chopped
  • 1/2 cup cherry tomatoes, halved
  • 1/2 lb turkey or chicken sausage, crumbled
  • 4 large eggs
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • Salt and pepper to taste
  • 1 tbsp olive oil

Instructions:

  1. Preheat Oven: Set your oven to 375°F (190°C).
  2. Prepare Vegetables: Dice the sweet potatoes and chop the onion, spinach, and tomatoes.
  3. Cook Sausage: In an oven-safe skillet, heat olive oil over medium heat. Add crumbled turkey or chicken sausage and cook until browned.
  4. Add Vegetables: Stir in onions and sweet potatoes. Cook for 5-7 minutes, until sweet potatoes start to soften.
  5. Season & Add Spinach: Sprinkle in garlic powder, paprika, salt, and pepper. Stir in chopped spinach and tomatoes, cooking for another 2 minutes.
  6. Add Eggs: Create small wells in the mixture and crack eggs into each well.
  7. Bake: Transfer the skillet to the oven and bake for 8-10 minutes, or until eggs are set.
  8. Serve: Let cool slightly before serving. Enjoy warm!

Storage Tips:

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat in a skillet over low heat or microwave for 1 minute.

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