Kielbasa Breakfast Bowls

About This Recipe

A fantastic way to get more more vegetables in your breakfasts.  Roasted sweet potatoes and zucchini paired with kielbasa sausage cooked with spinach and onions.

Ingredients

• 10 eggs
• ½ yellow onion
• 2 sweet potatoes
• 2 zucchinis
• 14 oz kielbasa sausage
• 3 cups uncooked spinach
• 1 Tbsp olive oil
• Salt and pepper to taste

Instructions

1. Fill a medium pot with enough water to cover 10 eggs. Bring the pot to a boil and then remove from the heat and cover. Set a timer for 12 minutes.
2. After 12 minutes drain the water and shower the eggs in cold water to cool. Peel the eggs and cut in half.
3. Preheat your oven to 400°F.
4. While the eggs are cooking, wash the zucchini and sweet potatoes. Peel the potatoes. Cut the zucchini and sweet potatoes into a small dice.
5. Spread the sweet potatoes out on a sheet pan and drizzle with olive oil. Cook for 10 minutes then remove from the oven and flip.
6. Add the zucchini to the same pan and return to the oven for an additional 10 minutes.
7. Cut your sausage into slices and fry in a skillet over medium high heat.
8. Save the grease in the pan that occurs from cooking the sausage to cook the onion in.
9. Cut the onion into a small dice and do a rough chop on your spinach.
10. Add the onion and spinach to the skillet and cook for 5-7 minutes or until the onions are soft. Add the sausage back in and mix.
11. This recipe makes 5 servings. Put two eggs into each container and split the sausage and vegetables evenly 5 ways.