Breakfast Plate with Scrambled Eggs, Sausage, Sweet Potatoes and Avocado

Instructions

Step 1 Preheat the oven to 400°F (200°C).
Step 2 Toss sweet potato slices with olive oil, paprika, garlic powder, salt, and pepper.
Step 3 Spread on a baking sheet and roast for 20–25 minutes, flipping halfway through, until tender and slightly caramelized.
Step 4 Cook sausage links in a skillet over medium heat until browned and cooked through, then set aside.
Step 5 In a bowl, whisk eggs with milk, salt, and pepper.
Step 6 Melt butter in a nonstick pan over medium-low heat.
Step 7 Add eggs and gently stir until soft and fluffy.
Step 8 Add sliced red bell peppers to the eggs during the last minute of cooking.
Step 9 Slice the avocado.
Step 10 Plate the scrambled eggs, sausage, roasted sweet potatoes, and avocado slices.

Storage and Reheating Tips

Store leftovers in airtight containers in the refrigerator for up to 2 days. Reheat sausage and sweet potatoes in a skillet or oven for best texture. Scrambled eggs are best made fresh but can be reheated gently over low heat. Slice avocado fresh before serving to prevent browning.