NUTRITION

SERVINGS

INGREDIENTS

2 large Eggs (approx. 100g)

2.5 oz Turkey Sausage (approx. 70g)

1 medium Sweet Potato (approx. 130g)

1 medium Red Bell Pepper (approx. 120g)

1 small Red Onion (half, approx. 50g)

1 cup Spinach (approx. 30g)

1 tbsp Olive Oil (14g)

Salt (pinch)

Black Pepper (pinch)

PREPARATION

• 1

  Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper or lightly grease with a bit of olive oil.

• 2

  Peel and dice the sweet potato into small cubes. Cut the red bell pepper into bite-sized pieces and thinly slice the red onion.

• 3

  In a large bowl, combine the diced sweet potato, bell pepper, red onion, and spinach. Drizzle with olive oil, and season with salt and black pepper. Toss everything until evenly coated.

• 4

  Spread the vegetable mixture evenly on the sheet pan. Roast in the preheated oven for about 20-25 minutes, or until the sweet potatoes are fork-tender and the edges of the vegetables start to crisp.

• 5

  While the vegetables roast, slice the turkey sausage into rounds or half-moons.

• 6

  Once the vegetables have roasted for about 15 minutes, remove the sheet pan and add the sliced turkey sausage. Return the pan to the oven and roast for an additional 5-7 minutes to heat the sausage through.

• 7

  In the last 5 minutes of cooking, create two small wells in the hash and crack one egg into each well. Continue roasting until the eggs reach your desired doneness (approximately 5 minutes for a runny yolk, a bit longer for firm yolks).

• 8

  Remove from the oven, and gently mix a bit if desired to combine the flavors. Serve immediately for a balanced, satisfying meal.