A brunch recipe that can't be beat.
Ingredients
3 Tbsp. Riojana olive oil, divided
1 lb. local organic sweet potatoes, washed, peeled, and diced, about 4 C diced
½ lb. organic Brussel sprouts, washed and sliced in half
1 lb. Beeler’s breakfast sausage
1 small organic yellow onion, diced
1 organic red bell pepper, diced
3-4 cloves organic garlic, minced
4 Vital Farms large eggs
Salt and pepper to taste
Minced organic parsley, optional
Preparation
Step 1
Preheat oven to 400.
Step 2
Toss sweet potatoes in 1 Tbsp. olive oil, season with salt and pepper. Place on a sheet pan and set aside.
Step 3
Toss Brussel sprouts in 1 Tbsp. olive oil, season with salt and pepper. Place on a separate sheet pan.
Step 4
Place both in the oven or 1 at a time. The sweet potatoes will need to cook for 20 minutes and the Brussel sprouts will need to 15 minutes. Remove and allow to cool.
Step 5
In an oven proof skillet, add your remaining 1 Tbsp. olive oil.
Step 6
Add your sausage and cook until cooked through. Season with salt and pepper.
Step 7
Once sausage is done, remove to a paper towel lined plate.
Step 8
Add in your onion and bell pepper. Cook for 4-5 minutes on medium. Add in your garlic and cook for another 30 seconds. Season with salt and pepper.
Step 9
Reduce heat in the oven to 350.
Add your sausage back in, stir to combine. Add in your sweet potatoes and Brussel sprouts. Carefully stir to combine.
Step 10
Make 4 wells in the skillet. Crack your eggs, 1 at a time, into a bowl, slide them into the wells, season with salt and pepper.
Step 11
Place back in the oven and cook for 15-20 minutes or until the eggs are cooked.
Step 12
Sprinkle with parsley if desired.