Ingredients:

  • 2 large Sweet potatoes (peeled and diced into 1/2 inch cubes)
  • 1 large Red bell pepper (seeded and chopped)
  • 1 small Red onion (sliced into thick wedges)
  • 2 tbsp Avocado oil
  • 1 tsp Smoked paprika
  • 1/2 tsp Garlic powder
  • 1/2 tsp Kosher salt
  • 1/4 tsp Cracked black pepper
  • 1 lb Pork Breakfast Sausage Links
  • 4 large Eggs
  • 1 tbsp Pure maple syrup
  • 1 tsp Dijon mustard
  • 1/4 cup Fresh Italian parsley (roughly chopped)
  • 1/2 tsp Red pepper flakes

Instructions:

  1. Slide an empty extra-large rimmed baking sheet into the oven and preheat to 425°F (220°C).
  2. In a large mixing bowl, toss the diced sweet potatoes, bell peppers, and red onions with avocado oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
  3. Carefully remove the hot baking sheet from the oven and line with parchment paper. Spread the vegetable mixture in a single, even layer. Roast for 15 minutes.
  4. Remove the pan and toss the vegetables with a spatula. Nestle the sausage links directly onto the pan surface between the vegetables.
  5. If using eggs, create four small wells in the vegetable hash and crack one egg into each well. Whisk the maple syrup and Dijon mustard in a small bowl.
  6. Return the pan to the oven for 8-10 minutes until the sausage is cooked through (internal temp 160°F) and egg whites are set. Drizzle with the maple-dijon glaze and garnish with fresh parsley and red pepper flakes before serving.