Nothing says brunch like this warm, hearty and comforting Sweet Potato and Sausage Breakfast Skillet. Made with chicken sausage, eggs, sweet potato, bell peppers, mushrooms, kale and topped with avocado slices. A one-pot nutrient-dense, flavorful breakfast.
Start by prepping your veggies and sausage; thinly dice onion, mince garlic, dice sweet potatos, red bell pepper and green bell pepper, slice mushrooms, and sausage. Set all pepped ingredients to the side.
Preheat oven at 350 degrees.
Place a large cast iron on stovetop and drizzle with avocado oil. Set heat on medium-high heat and bring oil to a heat. Toss in onion and garlic and saute for about 2 minutes until onion becomes translucent.
Toss in diced sweet potatoes and sauté for another 2-3 minutes. While sweet potatoes are getting soft and tender, add in bell peppers and mushrooms. Continue to sauté veggies for another 2 minutes. While veggies are cooking through, sprinkle with salt, paprika and cumin. Continue sauteeing getting all the spices blended into the vegetables.
Stir in sausage and sauté for 1 minute. Add kale and stir all of the ingredients together. Continue sautéing for another 1-2 minutes until kale starts to lightly wilt.
Remove cast iron from heat. Using a large spoon or spatula, move ingredients around making four open spaces towards the sides of the pan. Crack your eggs into these spaces.
Place cast iron in preheated oven for 7-10 minutes. Depending on how runny or not runny you want your eggs.
Top with avocado slices and garnish with fresh cilantro. Serve immediately.