Watch the step by step process on my Instagram highlights here:
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Passive Time | 20 minutes |
| Servings |
Bowls
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Ingredients
Ingredients
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Instructions
- Preheat your oven to 425 degrees.
- Peel and dice 2 sweet potatoes. Spread them on a cookie sheet. Drizzle about 1-2 tablespoons of olive oil over the potatoes. Sprinkle salt and pepper to taste. Toss with a spoon to evenly coat. Make sure they are spread out on the pan so they crisp evenly. Roast 15-20 minutes, or until tender and crisp on the edges. Set aside.
- In a skillet, brown your sausage until fully cooked. Set aside. Do not wipe the skillet out.
- Sautè the 2 cups of kale in the sausage skillet. Add a dash of salt and pepper to taste. Drizzle olive oil if needed. Sautè until tender. Set aside.
- In a clean non stick skillet, melt 1 Tablespoon of butter over LOW heat! Low is key to soft scrambled eggs.
- In a bowl, whisk together 6 eggs, a dash of cream or half and half, 1/2 teaspoon salt, 1/4 teaspoon of pepper and paprika.
- Pour egg mixture in the center of the skillet. Do not touch until the mixture is just starting to set. With a rubber spatula slowly scoot or fold the eggs to create large soft curds. Let the eggs set again and repeat. Allowing large curds to form. Key is LOW & SLOW! Sprinkle cheese of choice if you would like. When the eggs are set and still soft remove from heat. The eggs will continue to cook. You want them to be soft and in large folded curds. Set aside.
- Build your bowl! Kale in the bottom, top with sausage, sweet potatoes, eggs, and toppings of choice. I used avocado slices and hot sauce! ENJOY!
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