Turkey Sausage, Chard & Sweet Potato Breakfast Scramble
Total Steps
4
Ingredients
12
Tools Needed
4
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The Roasted RootIngredients
- 6 eggs egg
- 6 ounces Diestel Breakfast Sausage
- 2 teaspoons olive oil
- 1/4 cup liquid
- 1/2 sweet potato sweet potato
- 3 mushrooms baby portabella mushroom
- 2 stalks green onion
- 2-3 stalks rainbow chard
- cheese(optional)
- guacamole(optional)
- salsa(optional)
- plain Greek yogurt(optional)
Instructions
Step 1
Heat 2 teaspoons of olive oil in a medium-sized skillet over medium heat. Add the chopped sweet potato and sauté. Add a little liquid and cover, repeating until the sweet potato is softened but still al dente, checking liquid periodically. Add the mushrooms and chopped chard stems, then sauté, adding additional liquid if necessary.
Step 2
Move the cooked vegetables to one side of the skillet. Add the ground breakfast sausage and brown the meat, breaking it apart with a wooden spoon, until cooked all the way through.
Step 3
Immediately add the green onion and chard leaves; allow to steam for 30 seconds. Pour the scrambled egg mixture evenly over the meat and vegetables. Let the skillet sit undisturbed for 2-3 minutes. Using a wooden spoon or spatula, gently flip sections of the egg and vegetables. Let sit and cook for another 2-3 minutes. Repeat flipping until the egg is no longer sticking to the skillet.
Step 4
Serve the scramble with your favorite toppings.