Servings: 4-6 servings 1x
Ingredients
- 1 lb. bulk pork sausage, Italian sausage, or spicy breakfast sausage
- 1 medium sweet potato, peeled and diced (2 cups)
- 8 ounces Brussels sprouts, quartered (2 cups)
- 1 medium bell pepper, diced (1 cup)
- ½ small red onion, sliced (½ cup)
- 2 garlic cloves, minced
- If needed: 1-2 teaspoons avocado oil, olive oil, ghee, or butter
- Optional: Top with a fried egg and garnish with chopped fresh cilantro
Instructions
- In a large skillet over medium-high heat, cook the pork sausage until browned, breaking it up with a wooden spoon, about 10 minutes. Once the sausage is cooked through, transfer it to a paper towel-lined plate. Do not wipe out the skillet and use the residual oil from the sausage to brown the veggies.
- To the same skillet over medium heat, add the diced sweet potatoes and Brussels sprouts. Cover the skillet and cook the veggies for 5 minutes, then uncover and cook for another 5 minutes, stirring occasionally. If veggies begin to stick, add some oil to grease the skillet.
- After 10 minutes, stir in the diced bell pepper, onion, and garlic. Cook, uncovered, for 8-10 minutes, until the veggies are softened to desired texture.
- Finally, return the cooked sausage to the skillet. Stir just until heated through and serve.
Nutrition Information
- Serving Size: 1/6 of recipe
- Calories: 246
- Fat: 14 g
- (Sat Fat: 5 g)
- Sodium: 480 mg
- Carbohydrate: 16 g
- (Fiber: 3 g
- Sugar: 3 g)
- Protein: 14 g
- Cholesterol: 30 mg