YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Chicken Sausage and Roasted Sweet Potatoes
Soft-scrambled eggs and sliced chicken sausage served alongside roasted sweet potato cubes and fresh avocado for a plate of caramelized goodness.
INGREDIENTS
1 link Chicken Sausage
2 Large Eggs
1/2 cup Egg Whites
150g Sweet Potato, cubed
1 tsp Avocado Oil
1/4 medium Avocado
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 the avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
Roast the sweet potatoes for 20-25 minutes until they are tender and slightly browned.
While the potatoes roast, slice the chicken sausage into rounds and brown them in a non-stick skillet over medium heat.
In a small bowl, whisk together the whole eggs and egg whites until well combined.
Add the baby spinach to the skillet with the sausage and sauté until just wilted.
Reduce the heat to medium-low and pour the egg mixture into the skillet.
Gently stir the eggs with a spatula until they are set but still soft and fluffy.
Serve the egg and sausage scramble alongside the roasted sweet potatoes and top with fresh avocado slices.