Hearty Sausage Breakfast Skillet

With Scrambled Eggs, Sweet Potatoes, and Goat Cheese

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs

A note about serious food allergies

At Home Chef, we take the first meal of the day seriously. That’s why we partnered with BIG FORK BRANDS to create this breakfast skillet brimming with their one-of-a-kind bacon sausage. Big Fork’s antibiotic- and nitrate-free sausage is locally made in Chicago and boasts the smoky bacon flavor you crave with 20% less fat than traditional bacon. We think this sausage is pretty special, so we paired it with roasted sweet potatoes, fluffy eggs, creamy goat cheese, and a maple drizzle for a breakfast you and your guests won’t soon forget.

In Your Box (serves 2)

  • 10 oz. Sweet Potato
  • 2 Rosemary Sprigs
  • 3 Green Onions
  • 2 Garlic Cloves
  • 4 Big Fork Bacon Sausage Strips
  • Info
    8 fl. oz. Liquid Egg
  • 1 oz. Baby Arugula
  • Info
    3 oz. Goat Cheese Crumbles
  • 1⅖ fl. oz. Breakfast Syrup
  • Nutrition (per serving)

  • Calories
    768
  • Carbohydrates
    41g
  • Fat
    49g
  • Protein
    37g
  • Sodium
    1088mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Preheat the oven to 400 degrees and line a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Peel sweet potato and cut into ½" cubes. Stem rosemary and coarsely chop leaves. Thinly slice green onion on an angle (called "bias" cut). Mince garlic. Rinse sausages, pat dry, and slice into ½" pieces.

  • Step 2 - Roast the Sweet Potatoes
    2

    Roast the Sweet Potatoes

    In a mixing bowl, combine cubed sweet potatoes, 2 tsp. of olive oil, half the rosemary, and a pinch of salt and pepper. Toss with a spatula until sweet potatoes are coated with herbs and oil. Evenly arrange the coated sweet potatoes on the baking sheet and place on top rack of oven to bake for 10-12 minutes, or until tender and slightly browned. Remove from oven and keep warm until ready to serve.

  • Step 3 - Cook the Eggs
    3

    Cook the Eggs

    While sweet potatoes are roasting, warm 1 tsp. olive oil in medium pan over medium heat and add the liquid egg and a pinch of salt and pepper. Stir eggs continuously until firm and no liquid remains, about 6 minutes. Remove from pan and keep warm until ready to assemble skillet.

  • Step 4 - Sauté the Sausages
    4

    Sauté the Sausages

    In the same pan used for the eggs, warm 2 tsp. of olive oil, garlic, remaining rosemary, and sausage together, about 4-5 minutes. Add the roasted sweet potato cubes, half the green onion (reserving remaining for garnish), and a pinch of salt and pepper, and cook for another 2-3 minutes. Gently fold in the arugula (saving a few pieces for garnish) and cook for 1 minute.

  • Step 5 - Plate the Dish
    5

    Plate the Dish

    Add serving of eggs on the plate (or, for a bespoke touch, use a cast-iron skillet). Add the sweet potato and sausage sauté over the eggs. Garnish with goat cheese, baby arugula, and remaining green onion. Finish with a drizzle of maple syrup.