3 Tbsp. Riojana olive oil, divided
1 lb. local organic sweet potatoes, washed, peeled, and diced, about 4 C diced
½ lb. organic Brussel sprouts, washed and sliced in half
1 lb. Beeler’s breakfast sausage
1 small organic yellow onion, diced
1 organic red bell pepper, diced
3-4 cloves organic garlic, minced
4 Vital Farms large eggs
Salt and pepper to taste
Minced organic parsley, optional
Preheat oven to 400.
Toss sweet potatoes in 1 Tbsp. olive oil, season with salt and pepper. Place on a sheet pan and set aside.
Toss Brussel sprouts in 1 Tbsp. olive oil, season with salt and pepper. Place on a separate sheet pan.
Place both in the oven or 1 at a time. The sweet potatoes will need to cook for 20 minutes and the Brussel sprouts will need to 15 minutes. Remove and allow to cool.
In an oven proof skillet, add your remaining 1 Tbsp. olive oil.
Add your sausage and cook until cooked through. Season with salt and pepper.
Once sausage is done, remove to a paper towel lined plate.
Add in your onion and bell pepper. Cook for 4-5 minutes on medium. Add in your garlic and cook for another 30 seconds. Season with salt and pepper.
Reduce heat in the oven to 350.
Add your sausage back in, stir to combine. Add in your sweet potatoes and Brussel sprouts. Carefully stir to combine.
Make 4 wells in the skillet. Crack your eggs, 1 at a time, into a bowl, slide them into the wells, season with salt and pepper.
Place back in the oven and cook for 15-20 minutes or until the eggs are cooked.
Sprinkle with parsley if desired.