1lbground turkey sausage, sliced or broken into chunks
1green bell pepper, diced
1/2smallyellow onion, diced
1/2tbspminced garlic
salt and pepper, to taste
Sides:
1cupcherry tomatoes
4cupsstrawberries
Garnishment: (optional)
sliced scallions/green onions
red pepper flakes
Instructions
Preheat oven to 450 degrees F. To a large bowl, add the sliced sweet potatoes and drizzle with the olive oil. Toss to thoroughly coat.
Coat a baking sheet generously with nonstick cooking spray. Arrange sweet potato rounds into a single layer, evenly spaced out.
Bake for 18-20 minutes, flipping halfway and adding the seasoning. Bake last 9-10 minutes.
While the sweet potatoes are cooking, place a large nonstick pan over medium heat. Spray with nonstick cooking spray and add the sausage (pre-sliced or crumbled), peppers, onions, and minced garlic. Cook until sausage is no longer pink. Remove from heat and divide among 4 glass meal prep containers.
Lower the heat to medium-low. To the same pan, add butter and allow to melt. Once the butter starts to bubble, add the whisked eggs. Season with salt and pepper, to taste.
Using a rubber spatula, make consistent swirls through the eggs as they cook. This will ensure they cook thoroughly and more quickly. Once the eggs are close to being fully cooked, remove from heat. They will continue to cook in the pan. Add the shredded cheese to melt.
Divide the sweet potato rounds and scrambled eggs among the 4 glass meal prep containers. Add cherry tomatoes to the side and strawberries to separate plastic bags.
Garnish with scallions and red pepper flakes (optional).Store in the refrigerator for up to 3-4 days.