Pre-heat your oven to 425 degrees. Set out a large baking pan ready to toss all your chopped veggies & sausage onto.
Wash all your sweet potatoes and cube them into pieces about the size of a quarter. Then toss them onto your sheet pan and drizzle with avocado oil (or EVOO is fine too). Season with some salt & pepper and stir around so everything gets coated. Then place the sweet potatoes in the oven to get a head start roasting for 30 minutes.
Meanwhile, clean and chop your bell peppers, onion and chicken sausage. Again, I cut the bell pepper and onion into quarter-sized chunks. I also sliced up the chicken sausage into discs. Once the sweet potatoes have been in for 30 minutes, remove the pan and add the chopped bell pepper, onion and sausage tot he pan. Gently stir everything around to combine it all together. Make sure everything is in a single layer on your baking pan! Then you will pop this back into the oven for another 20 minutes.
Final step is for the eggs! After the veggies, sausage and potatoes have roasted for the final 20 minutes, remove the pan. Then you will carefully crack the eggs right over the top. Some of the egg whites may run down into the veggies, but for the most part, the egg yolk and whites will just sit right on top. Similar to the picture! You can crack as many eggs as you want, then you will place the whole pan (careful, it's heavy) into the oven for 6 - 12 minutes. If you prefer your yolks on the runny side, remove after 6-7 minutes or if you want the eggs cooked more, leave it in for the full 12 minutes.
Once the eggs are cooked, you're ready to enjoy! You can scoop out some hash with an egg or even eat around the egg if someone doesn't want one. Either way, this meal is packed with protein and great for meal prepping because it makes a TON!
xoxo Ashley
Ingredients
Directions
Pre-heat your oven to 425 degrees. Set out a large baking pan ready to toss all your chopped veggies & sausage onto.
Wash all your sweet potatoes and cube them into pieces about the size of a quarter. Then toss them onto your sheet pan and drizzle with avocado oil (or EVOO is fine too). Season with some salt & pepper and stir around so everything gets coated. Then place the sweet potatoes in the oven to get a head start roasting for 30 minutes.
Meanwhile, clean and chop your bell peppers, onion and chicken sausage. Again, I cut the bell pepper and onion into quarter-sized chunks. I also sliced up the chicken sausage into discs. Once the sweet potatoes have been in for 30 minutes, remove the pan and add the chopped bell pepper, onion and sausage tot he pan. Gently stir everything around to combine it all together. Make sure everything is in a single layer on your baking pan! Then you will pop this back into the oven for another 20 minutes.
Final step is for the eggs! After the veggies, sausage and potatoes have roasted for the final 20 minutes, remove the pan. Then you will carefully crack the eggs right over the top. Some of the egg whites may run down into the veggies, but for the most part, the egg yolk and whites will just sit right on top. Similar to the picture! You can crack as many eggs as you want, then you will place the whole pan (careful, it's heavy) into the oven for 6 - 12 minutes. If you prefer your yolks on the runny side, remove after 6-7 minutes or if you want the eggs cooked more, leave it in for the full 12 minutes.
Once the eggs are cooked, you're ready to enjoy! You can scoop out some hash with an egg or even eat around the egg if someone doesn't want one. Either way, this meal is packed with protein and great for meal prepping because it makes a TON!