YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Chicken Sausage and Roasted Sweet Potatoes
Soft scrambled eggs with savory chicken sausage and golden roasted sweet potatoes, finished with a handful of wilted spinach for a touch of earthy sweetness.
INGREDIENTS
2 Large Eggs
1/4 cup Liquid Egg Whites
2.6 ounces Chicken Sausage, sliced
8.8 ounces Sweet Potato, cubed
1.5 tablespoons Avocado Oil
1 cup Baby Spinach
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with one tablespoon of avocado oil and a pinch of sea salt.
Roast the sweet potatoes for 20 to 25 minutes, flipping halfway through, until they are tender and caramelized.
While the potatoes roast, slice the chicken sausage into rounds and brown them in a skillet over medium heat with the remaining avocado oil.
In a small bowl, whisk the whole eggs and egg whites together until well combined.
Add the baby spinach to the skillet with the sausage and sauté until just wilted.
Pour the egg mixture into the skillet and cook, stirring gently, until the eggs are soft-scrambled and set.
Plate the scramble alongside the roasted sweet potatoes and enjoy while hot.