NUTRITION

SERVINGS

INGREDIENTS

1 medium Sweet Potato (~114g)

2 cups chopped Kale (~134g total)

1/2 cup diced Red Bell Pepper (~75g)

1/2 medium Onion, diced (~55g)

1 clove Garlic, minced

1 tsp Olive Oil (~4.5g)

3 oz Lean Turkey Sausage (~85g)

3 large Eggs (~150g)

1 tsp Paprika

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Peel and cube the sweet potato into bite-sized pieces. Dice the onion, red bell pepper, and mince the garlic.

• 3

  In a large oven-safe skillet, heat the olive oil over medium heat. Add the sweet potato cubes and cook for about 5 minutes, stirring occasionally until they begin to soften.

• 4

  Add the diced onion, red bell pepper, and garlic to the skillet. Sauté for another 3-4 minutes until the vegetables start to become tender.

• 5

  Stir in the chopped kale and lean turkey sausage (sliced or crumbled), and sprinkle with paprika, salt, and pepper. Cook for an additional 3 minutes, allowing the kale to wilt and the sausage to heat through.

• 6

  Make three small wells in the hash, and carefully crack one egg into each well.

• 7

  Transfer the skillet to the oven and bake for 8-10 minutes, or until the egg whites are set but the yolks remain runny (or to your preferred doneness).

• 8

  Remove the skillet from the oven, let cool slightly, and serve warm.