Turkey Sausage, Chard & Sweet Potato Breakfast Scramble


6 eggs
6 ounces Diestel Breakfast Sausage
2 teaspoons olive oil
¼ cup liquid (such as water, chicken broth, vegetable broth)
½ sweet potato, peel on, chopped into ¼” inch squares
3 baby portabella mushrooms, coarsely chopped
2 stalks green onion, chopped
2-3 stalks rainbow chard, stems removed and chopped, leaves chopped
Toppings of your choice: cheese, guacamole, salsa, plain Greek yogurt


In a medium-sized skillet, heat about two teaspoons of olive oil on medium heat. Add the chopped sweet potato and sauté 3 or 4 minutes before adding a little liquid and covering. In about 2 minutes, check to see if the liquid has burned off. If it has, add a little more and cover again. Repeat this several times until the sweet potato is soften, but still al dente. Add the mushrooms and the chopped chard stems. Sauté another 3 to 5 minutes and add additional liquid if necessary.
Move the veggies to one side of the skillet with a wooden spoon and add the ground breakfast sausage. Brown the meat and using the wooden spoon break it apart. Continue sautéing until the sausage is cooked all the way through.
Immediately add the green onion and chard leaves. Allow to steam for about 30 seconds before pouring the scrambled egg mixture evenly over the meat and veggies. This is where the technique comes in. Avoid the temptation to stir. Simply allow the skillet to sit 2 to three minutes. Then, using a wooden spoon or spatula, begin flipping sections of egg and veggies (similar to how you would fold whipped egg whites into a cake batter, just gently fold the scramble onto itself). Once all sections have been flipped over, everything to sit and cook another 2 or 3 minutes. Repeat the flipping. Continue doing this until the egg is no longer cooking to the skillet.
Serve with your favorite toppings!


Super delicious and nutritious breakfast scramble to get you pumped for the day. Includes turkey sausage, rainbow chard, sweet potato, and mushrooms


2 large servings


Thursday, May 17, 2012 - 4:19pm


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