A delicious, healthy, and protein-packed gluten-free breakfast featuring sweet potatoes, spinach, and turkey sausage. Perfect for meal prep or a weekend brunch!
Ingredients (Serves 4)
- 2 medium sweet potatoes, peeled and diced
- 1 small red onion, diced
- 1 cup fresh spinach, chopped
- ½ cup bell peppers, diced (any color)
- 1 lb ground turkey or chicken sausage (gluten-free)
- 2 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp dried oregano
- Salt and pepper, to taste
- 4 eggs
- 1 tbsp chopped fresh parsley (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- Heat 1 tbsp olive oil in an oven-safe skillet over medium heat. Add diced sweet potatoes and cook for 5 minutes.
- Add red onion, bell peppers, and remaining olive oil. Stir and cook for another 3 minutes.
- Move vegetables to the side and add ground turkey or chicken sausage. Cook until browned, breaking it up as it cooks.
- Season with garlic powder, smoked paprika, dried oregano, salt, and pepper.
- Reduce heat to low and stir in chopped spinach. Cook until wilted.
- Make four small wells in the mixture and crack an egg into each well.
- Transfer skillet to the oven and bake for 8–10 minutes, or until eggs reach desired doneness.
- Remove from oven, garnish with fresh parsley, and serve warm.
Storage & Serving Tips
- Make-Ahead: Prepare everything except the eggs and store in an airtight container. Add fresh eggs when reheating.
- Leftovers: Store in the fridge for up to 4 days. Reheat in a skillet or microwave.