YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Turkey Sausage and Roasted Sweet Potato Hash
A hearty and flavorful breakfast featuring fluffy scrambled eggs, savory turkey sausage, and a delicious roasted sweet potato hash accented with colorful bell peppers and onions, served alongside a vibrant spinach and cherry tomato salad drizzled with a light olive oil and lemon dressing. Perfectly balanced to fuel your morning with a protein-packed start.
INGREDIENTS
3 ounces Turkey Sausage
2 large Eggs
1 medium Sweet Potato
1/2 medium Bell Pepper
1/4 medium Onion
2 cups Spinach
1 serving Cherry Tomatoes (~50g)
1 tbsp Extra Virgin Olive Oil
1 tsp Lemon Juice
PREPARATION
Preheat the oven to 400°F. Dice the sweet potato into small cubes, toss with half the olive oil, salt, and pepper, and spread them evenly on a baking sheet. Roast for about 20-25 minutes until tender and lightly caramelized.
While the sweet potatoes roast, heat a non-stick skillet over medium heat. Add the turkey sausage slices or crumble it, and cook until they are heated through and slightly browned.
Dice the bell pepper and onion. Add them to the skillet with the sausage and sauté until softened, about 3-4 minutes.
In a bowl, whisk the eggs with a pinch of salt and pepper. Pour the scrambled eggs into the skillet with the sausage and veggies, stirring gently until the eggs are just set.
Meanwhile, prepare the spinach salad by placing spinach and cherry tomatoes in a bowl. Drizzle with the remaining olive oil, lemon juice, and season with a pinch of salt and pepper.
Serve the scrambled eggs with turkey sausage hash alongside the fresh salad, and top with the roasted sweet potato cubes.