ingredients
2 tablespoons olive or avocado oil
1 large onion, diced
3-4 cloves garlic, minced
1 red pepper, diced
1 yellow pepper, diced
1 cup mushrooms, diced
2 (5 oz packages) Jones Dairy Farm Golden Brown Sausage Links, sliced into coins
2 sweet potatoes, raw, shredded or finely diced in a food processor
2 tablespoons parsley, chopped
4 ounces shredded cheddar cheese
4 ounces shredded Gouda cheese
2 Tablespoons apple cider vinegar
6 eggs
Salt and pepper, to taste
DIRECTIONS
Preheat oven to 450 ˚F and heat oil in a large cast iron or other oven-safe skillet over medium-high heat.
Add onions and sauté for approximately 3 minutes, until soft and translucent.
Add garlic, peppers, and mushrooms, and sauté an additional 3-4 minutes.
Add chicken sausage and cook another 2-3 minutes, to warm through.
Add shredded or diced sweet potatoes and sauté, stirring often, for about 5 minutes, until softened. If necessary, you can add another drizzle of olive oil to the pan to keep veggies from sticking.
Stir in half the parsley, both cheeses, and apple cider vinegar. Season with salt and pepper and mix thoroughly.
Make 6 shallow “nests” spaced evenly around the skillet (I did 5 around the outside and 1 in the middle), and crack an egg into each spot.
Bake in the oven for 7-8 minutes, or until the eggs are “set” to your preference.
Remove from oven, sprinkle with salt and pepper, and parsley for garnish.
Serve hot from the oven.