Pour 1 cup of water into your skillet. Bring the water to a boil. Once boiling add your cubed sweet potato to the pan. Then cover with a lid and cook for 8 minutes, until the potato is fork-tender. (This won't be enough water to cover the sweet potato, that is fine.)
After 8 minutes, remove the sweet potato from the pan and set them to the side for later.
Now, in the same pan, turn the heat to medium, add your oil to the pan, then immediately add your chicken sausage to the pan. Using a spatula, break up the sausage into smaller pieces, about the size of marbles.
Cook the sausage for about 5 minutes, stirring every few minutes. Then add your peppers and onions to the pan. Season everything with garlic powder, black pepper, and salt. Stir the veggies in with your chicken sausage and cook for another 2-3 minutes.
While the chicken sausage is cooking season your sweet potatoes with chili pepper.
At this point, the chicken sausage should be just about done cooking. Now add your sweet potatoes back into the pan. Gently stir the sweet potatoes in with sausage and veggies until evenly combined.
Spread the ingredients in the pan out into an even layer, and then create 4 little wells in the ingredients. Crack one egg into each of these 4 wells. Then cover your pan with a lid and cook for 3-5 minutes. Just until the egg has turned white and is no longer runny.
Remove the lid, season everything with a little thyme, then sprinkle the sliced scallion overtop! Serve and enjoy!
Macro Nutrition
Nutrition Facts
Sausage and Sweet Potato Breakfast Skillet
Amount Per Serving
Calories 330Calories from Fat 116
% Daily Value*
Fat 12.9g20%
Saturated Fat 2.8g18%
Trans Fat 0g
Polyunsaturated Fat 0.6g
Monounsaturated Fat 2.5g
Cholesterol 303mg101%
Sodium 992.9mg43%
Potassium 432.3mg12%
Carbohydrates 24.4g8%
Fiber 4.7g20%
Sugar 5.5g6%
Protein 29.5g59%
Vitamin A 624.5IU12%
Vitamin C 114.6mg139%
Calcium 39.6mg4%
Iron 13.8mg77%
* Percent Daily Values are based on a 2000 calorie diet.