Name: Eggs with Roasted Sweet Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 0.5 medium raw sweet potato; 0.25 tbsp olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 2 oz raw chicken sausage; 0.5 cup liquid egg whites; 1 large egg eggs; 1 cup raw baby spinach; 1 tbsp fresh chives

Nutrition

Per serving

385 calories

Protein: 32g; 33% of calories
Carbs: 21g; 22% of calories
Fat: 19g; 45% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel the sweet potato and cut it into 1/2-inch cubes.
In a bowl, toss the sweet potato cubes with olive oil, sea salt, black pepper, and garlic powder until evenly coated.
Spread the potatoes in a single layer on the baking sheet and roast for 20 minutes until the edges are golden and crispy.
While the potatoes roast, remove the casing from the chicken sausage and crumble it into a non-stick skillet over medium heat, cooking for 6 minutes until browned.
Whisk 1/2 large egg eggs and liquid egg whites together in a small bowl, then pour the mixture into the skillet with the sausage.
Add the baby spinach to the skillet and gently scramble the eggs until they are just set and the spinach has wilted.
Remove the roasted sweet potatoes from the oven, divide them into serving bowls, and top with the egg and sausage scramble.
Garnish with chopped fresh chives and serve immediately.

Nutrition

Ingredients

Instructions

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