Turkey Sausage & Sweet Potato Breakfast Tacos

0 Reviews

SERVINGS

4

PREP TIME

25 min

TOTAL TIME

45 min

GLUTEN FREE

NO

Packed with nutritious veggies and lots of protein thanks to the eggs and turkey sausage, these guilt-free tacos will be on heavy rotation.

This recipe is made with Jones Golden Brown® Turkey Patties.

ANGB_TurkeyPatties (554x429)
ingredients
1/2 sweet potato, peeled & diced
1 teaspoon olive oil
4 (4.5-inch) whole wheat tortillas
4 eggs
1/4 cup red bell pepper, diced
1/4 cup yellow bell pepper, diced
2 green onions, sliced
1 cup fresh spinach 
2 Jones Dairy Farm All Natural Golden Brown® Turkey Sausage Sandwich Patties, diced 
1/2 cup cherry tomatoes, diced
4 tablespoons low-fat mozzarella cheese
2 tablespoons fresh cilantro, chopped
 
DIRECTIONS
Preheat oven to 375˚F. 

Line sheet pan with aluminum foil. Place diced sweet potatoes on sheet pan and drizzle with olive oil; toss until coated. Bake 15 minutes or until sweet potatoes are soft. Set aside to cool when done. 

Wrap tortillas in aluminum foil. Place in preheated oven to warm. 

Whisk eggs in small bowl and set aside. 

In medium non-stick skillet add bell pepper and green onions and sauté for 3-4 minutes over medium-high heat until the peppers and onions are soft. Add fresh spinach and cook for another 1-2 minutes or until spinach is wilted. 

Turn heat down to medium-low and add eggs and sausage to vegetable mixture. Cook for 1-2 minutes or until eggs are no longer runny, gently stirring as it cooks. Remove from heat. 

Remove warmed tortillas from oven. Assemble breakfast tacos by dividing sweet potatoes and egg mixture among tortillas. Top each tortilla with tomatoes, 1 tablespoon cheese and 2 teaspoons fresh cilantro. Serve immediately. 
 

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Ingredients

1/2 sweet potato, peeled & diced
1 teaspoon olive oil
4 (4.5-inch) whole wheat tortillas
4 eggs
1/4 cup red bell pepper, diced
1/4 cup yellow bell pepper, diced
2 green onions, sliced
1 cup fresh spinach 
2 Jones Dairy Farm All Natural Golden Brown® Turkey Sausage Sandwich Patties, diced 
1/2 cup cherry tomatoes, diced
4 tablespoons low-fat mozzarella cheese
2 tablespoons fresh cilantro, chopped
 

Directions

Preheat oven to 375˚F. 

Line sheet pan with aluminum foil. Place diced sweet potatoes on sheet pan and drizzle with olive oil; toss until coated. Bake 15 minutes or until sweet potatoes are soft. Set aside to cool when done. 

Wrap tortillas in aluminum foil. Place in preheated oven to warm. 

Whisk eggs in small bowl and set aside. 

In medium non-stick skillet add bell pepper and green onions and sauté for 3-4 minutes over medium-high heat until the peppers and onions are soft. Add fresh spinach and cook for another 1-2 minutes or until spinach is wilted. 

Turn heat down to medium-low and add eggs and sausage to vegetable mixture. Cook for 1-2 minutes or until eggs are no longer runny, gently stirring as it cooks. Remove from heat. 

Remove warmed tortillas from oven. Assemble breakfast tacos by dividing sweet potatoes and egg mixture among tortillas. Top each tortilla with tomatoes, 1 tablespoon cheese and 2 teaspoons fresh cilantro. Serve immediately.