Ingredients
1cupsweet potatoes,roasted, cut into 1-inch cubes
1cupbrussels sprouts,roasted
8eggs
8ozpork breakfast sausage
Preparation
Cook the sausage links in a cast-iron skillet.
Drain all but 1 tablespoon of fat.
Heat the fat on high until it is sizzling and add the leftover roasted vegetables.
Add some kosher salt and cracked black pepper to taste.
Remove vegetables and keep them covered.
Cook eggs in the skillet over easy.
Serve with 2 eggs, 2 sausage links, and ½ cup of vegetables for each plate. Enjoy!
