YOUR SOLIN GENERATED RECIPE
Hearty Grand Slam Breakfast Skillet
Sautéed chicken sausage and sweet potatoes are pan-seared with vibrant peppers and topped with fluffy eggs for a savory, golden-brown finish.
INGREDIENTS
3 oz Nitrate-free chicken sausage
2 large Pasture-raised eggs
0.5 cup Organic egg whites
0.5 cup Sweet potato
0.5 cup Red bell pepper
0.25 cup Red onion
0 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Heat avocado oil in a medium non-stick skillet over medium-high heat until shimmering.
Add the diced sweet potato and cook for 5-7 minutes, stirring occasionally, until it begins to soften and turn golden.
Stir in the sliced chicken sausage, red bell pepper, and red onion, sautéing for another 5 minutes until the sausage is browned and vegetables are tender.
Whisk the pasture-raised eggs and organic egg whites together in a small bowl with sea salt, black pepper, and garlic powder.
Lower the heat to medium and pour the egg mixture evenly over the sausage and vegetable base.
Gently scramble the mixture with a spatula for 2-3 minutes until the eggs are set and fluffy.
Remove the skillet from heat and serve immediately while hot.