Sweet Potato and Chicken Sausage Breakfast Skillet
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 4 cloves garlic minced
- 1 teaspoon salt
- 6 eggs
- 1 tablespoon olive oil
- 1 teaspoon pepper
- 4 ounces shredded cheddar cheese
- 1 large onion diced
- 2 peppers, diced (i prefer red and yellow for color)
- 2/3 oundsspicy chicken sausage
- 4 cups shredded sweet potatoes (about 2 medium-sized pota
- Carbohydrate 11.2457889966926 g
- Cholesterol 24.74466617 mg
- Fat 7.96636910294652 g
- Fiber 0.882869144276676 g
- Protein 9.42094631536923 g
- Saturated Fat 4.75842886888507 g
- Serving Size 1 1 serving (191g)
- Sodium 248.288869651099 mg
- Sugar 10.362919852416 g
- Trans Fat 0.410824846595164 g
- Calories 152 calories
Preheat oven to 450 degrees.Heat oil in a large oven-safe skillet over medium-high heat.Add onions and sauté for 3 minutes, stirring occasionally. Add garlic, peppers, and salt and pepper and sauté 3 more minutes.Add chicken sausage and cook 5 minutes, or until cooked through.Add shredded sweet potatoes and sauté, stirring often, for 5 minutes until they’re softened.Stir in parsley, cheddar cheese, and apple cider vinegar.Make 6 shallow impressions spaced evenly around the skillet, then crack an egg into each spot (you may want to crack each egg into a small bowl first to make sure the yolk stays intact, then pour it into place in the skillet).Bake for 7-8 minutes, or until eggs are cooked to your liking.Sprinkle eggs with salt and pepper, and garnish the entire skillet with more chopped parsley.
