Scrambled Eggs with Turkey Sausage and Roasted Sweet Potato (Mexican Bowl Style)

This is an example of a meal that Solin would create to include in your personalized meal plan.

Scrambled Eggs with Turkey Sausage and Roasted Sweet Potato (Mexican Bowl Style)

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Turkey Sausage and Roasted Sweet Potato (Mexican Bowl Style)

Enjoy a savory breakfast bowl featuring creamy scrambled eggs, lean turkey sausage, and tender roasted sweet potato accented with vibrant Mexican flavors. This hearty dish is elevated with a medley of diced red bell pepper, tomato, and jalapeño, finished with a drizzle of olive oil and fresh cilantro for brightness.

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NUTRITION

595kcal
Protein
27.1g
Fat
38g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

2 links Turkey Sausage (~28g each)

1 medium Sweet Potato

1 tbsp Olive Oil

1/4 cup diced Red Bell Pepper

1/4 cup diced Tomato

1 small Jalapeño, diced

2 tbsp fresh Cilantro

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Wash the sweet potato thoroughly and cut into 1/2-inch cubes. Toss with half the olive oil, a pinch of salt, pepper, and a sprinkle of cumin if desired.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the sweet potato is roasting, heat a non-stick skillet over medium heat. Add the turkey sausage and sauté until they are heated through and lightly browned.

  • 5

    In a bowl, crack the eggs and lightly beat them with a pinch of salt and pepper.

  • 6

    Push the sausage to one side of the skillet and add the diced red bell pepper, tomato, and jalapeño to the cleared space. Sauté the veggies for 2-3 minutes until slightly softened.

  • 7

    Pour the beaten eggs into the skillet with the sausage and vegetables, stirring gently to scramble until the eggs are softly set.

  • 8

    Assemble the bowl by placing a serving of roasted sweet potato at the base, then topping with the scrambled eggs, sausage, and sautéed vegetables.

  • 9

    Drizzle the remaining olive oil over the top and garnish with fresh cilantro. Serve warm and enjoy your Mexican-inspired breakfast bowl.

Scrambled Eggs with Turkey Sausage and Roasted Sweet Potato (Mexican Bowl Style)

This is an example of a meal that Solin would create to include in your personalized meal plan.

Scrambled Eggs with Turkey Sausage and Roasted Sweet Potato (Mexican Bowl Style)

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Turkey Sausage and Roasted Sweet Potato (Mexican Bowl Style)

Enjoy a savory breakfast bowl featuring creamy scrambled eggs, lean turkey sausage, and tender roasted sweet potato accented with vibrant Mexican flavors. This hearty dish is elevated with a medley of diced red bell pepper, tomato, and jalapeño, finished with a drizzle of olive oil and fresh cilantro for brightness.

NUTRITION

595kcal
Protein
27.1g
Fat
38g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

2 links Turkey Sausage (~28g each)

1 medium Sweet Potato

1 tbsp Olive Oil

1/4 cup diced Red Bell Pepper

1/4 cup diced Tomato

1 small Jalapeño, diced

2 tbsp fresh Cilantro

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Wash the sweet potato thoroughly and cut into 1/2-inch cubes. Toss with half the olive oil, a pinch of salt, pepper, and a sprinkle of cumin if desired.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the sweet potato is roasting, heat a non-stick skillet over medium heat. Add the turkey sausage and sauté until they are heated through and lightly browned.

  • 5

    In a bowl, crack the eggs and lightly beat them with a pinch of salt and pepper.

  • 6

    Push the sausage to one side of the skillet and add the diced red bell pepper, tomato, and jalapeño to the cleared space. Sauté the veggies for 2-3 minutes until slightly softened.

  • 7

    Pour the beaten eggs into the skillet with the sausage and vegetables, stirring gently to scramble until the eggs are softly set.

  • 8

    Assemble the bowl by placing a serving of roasted sweet potato at the base, then topping with the scrambled eggs, sausage, and sautéed vegetables.

  • 9

    Drizzle the remaining olive oil over the top and garnish with fresh cilantro. Serve warm and enjoy your Mexican-inspired breakfast bowl.