Sweet Potato and Sausage Breakfast Scramble
For the Breakfast Sausage
- 1 lb ground chicken (93/7)
- 1 tsp salt
- 1 tsp pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cayenne pepper
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp ground sage
- 1 tbsp brown sugar
- 1 tbsp oil
For the Vegetables and Scramble
- 1 large sweet potato
- 1 medium onion
- 2 medium green peppers
- 8 large eggs
- 2 tbsp oil
- 1 cup shredded cheddar cheese
For the Breakfast Sausage
- In a large bowl add the ground chicken and all of the spices.
- Mix the spices into the chicken and set it aside to allow the flavors to come together while you prep the vegetables.
For the Vegetables
- Wash and peel your sweet potato. Cut the potato into a small dice of about 1/4" cubes. You want to cut these fairly small so that they are able to cook all of the way through in the skillet. If you prefer bigger pieces of potatoes, you may have to roast or boil them first.
- Cut the onion and bell pepper into a small dice.
For the Breakfast Scramble
- NOTE: If you want to finish as quickly as possible you can cook the sausage and vegetables in two separate pans.
- In a large skillet over medium high heat add 1 tbsp oil. Add in the chicken sausage and flatten it out in the pan. Don't break it up until you have given it a chance to brown.
- Once the sausage has cooked for a few minutes, flip it to the other side and now you can break it up a bit and finish cooking.
- Once the sausage has finished, remove it from the pan and set aside until later.
- For the vegetables, heat 1 tbsp of oil in a large skillet and add in the sweet potatoes. Cook the potatoes in the oil for a couple of minutes to develop some color.
- Pour 1-2 tbsp of water into the pan and cover with a lid to cook the potatoes all of the way through with steam. This will be quick, only 1-2 minutes if you cut them into a small dice. Check on the potatoes soon to ensure they don't get too mushy.
- Create some space in the center of the pan and add another 1 tbsp of oil. Dump the onions and peppers into the center and cook for a few minutes to brown and soften. Season with salt and pepper.
- Mix everything together and the chicken sausage to the skillet. If any water is in the bottom of the pan, boil it off or remove it with a spoon.
- Allow this mixture to cool completely before plating. Placing it in the fridge will speed this up.
- This recipe makes 8 servings. I used 12oz mason jars to store these but if you have enough regular shaped glass meal prep containers with air tight lids, that is better for reheating purposes as there is more surface area for the microwave to reheat.
- Divide the contents of the skillet evenly 8 ways. Each of my jars got roughly 150g of the mixture. Top each with 2 tbsp or 14g of shredded cheddar cheese.
- Place the lids on top and move the containers into the freezer.
- When you are ready to eat, pull a container from the freezer and allow it to heat up a bit on the counter. If you put a freezing cold glass container into the microwave to be heated, it is at risk of cracking.
- Microwave for 30-45 seconds so you can stir the contents of the jar. Crack in 1 egg and mix to scramble. Return to the microwave and microwave and stir in 1 minute intervals until the eggs have cooked.
NUTRITIONAL INFO FOR THE Sweet Potato and Sausage Breakfast Scramble
The information in this table represents the estimate for the total nutrition of the recipe as it is written. If you wanted to split the recipe into more or less servings than what is originally listed you can use this table to determine the nutritional estimates. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.