Sweet Potato Breakfast Bake
One of my favorite ways to kickoff a weekend of much-needed R&R is by making a hearty breakfast at home, fully in my PJs of course. One of my new favorite breakfast food obsessions is this super easy, delightful sweet potato breakfast bake.
This hash is not only easy to whip up but it’s insanely comforting, hearty and delicious. While you can pretty much use this simple sheet pan method with any veggies/protein your heart desires, I especially love this combo of sweet potatoes, broccoli and Brussels sprouts paired with sweet and savory chicken apple sausage. Try it with red potatoes, red peppers, Brussels Sprouts and leftover steak or pork from the night before, or some spicy Italian sausage. Any way you slice it, the sheet pan is your oyster in this scenario!
The only requirement? A perfectly cooked, runny, fried egg to add an extra essence of richness and comfort. This is breakfast, after all!
Sweet Potato Breakfast Bake
Ingredients
1 sweet potato, peeled and cubed
2 cups Brussels sprouts, halved and stems cut off
1 crown broccoli, chopped
4 Aidell's chicken and apple sausage links, sliced
1 teaspoon cumin
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
Directions
Preheat oven to 400 degrees. Arrange sweet potatoes, Brussels sprouts and broccoli pieces on a baking sheet. Season with cumin, paprika, garlic powder, salt and pepper, and drizzle with olive oil. Toss to combine. Bake for 15 minutes then flip veggies. Bake for another 10 minutes.
Add chicken sausage and combine with veggies to incorporate. Bake for another 5-10 minutes, until sausage starts to caramelize and all veggies are roasted (Brussels sprouts and broccoli should be turning crispy and sweet potatoes brown, golden and soft). Remove from oven and left cool. Eat as is or with fried or poached eggs on top (definitely go with the fried egg!)
