Ingredients

The following ingredients have 6 Servings
  • 12 oz sugar-free chicken sausage (I used Applegate's Chicken and Apple Sausage)
  • 1 lb brussels sprouts (trimmed and halved)
  • 1 lb sweet potatoes (cubed)
  • 1/2 red onion (cut into chunks)
  • 1/3 cup pecans (roughly chopped)
  • 1/4 cup dried cranberries (no sugar added)
  • 6 eggs
  • 1/4 cup avocado oil (or your favorite cooking oil)
  • 2 tbsp apple cider vinegar
  • 1 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp sea salt (plus more to taste)
  • 1/2 tsp ground black pepper (plus more to taste)

Instruction

  • Preheat the oven to 425 degrees F.
  • Slice the sausage in to 1/2-inch thick rounds and transfer to large mixing bowl.
  • Prepare and chop/slice the sweet potatoes, brussels sprouts, and onion, and add it to the bow.
  • In a separate bowl, combine all ingredients for the seasoning whisk together.
  • Pour the seasoning mixture over the sausage and veggies, and toss together to coat evenly.
  • Transfer to a large baking sheet (I used a 19x13 sheet pan), and spread out into an even layer.
  • Bake in the oven for 20 minutes until the vegetables are soft and lightly browned.
  • Remove from the oven, and stir in chopped pecans and dried cranberries.
  • Make 6 wells, and drop an egg into each well carefully without breaking the yolk. Season the salt with salt and pepper.
  • Bake for 5-7 more minutes until the eggs are cooked to your liking.