Hippy High-Protein Sausage & Sweet Potato Breakfast Bowl (Perfect for Meal Prep!)

I added some sauekraut, which is great for gut health, and drizzled on some Franks Red Hot sauce for some added heat and it was yummy!

Start your day with a breakfast that actually keeps you full! This Hippy High-Protein Sausage & Sweet Potato Breakfast Bowl combines roasted sweet potatoes, savory chicken or turkey breakfast sausage, fluffy eggs, and your favorite toppings for a hearty, protein-packed meal that's perfect for busy mornings and meal prep.

For even more protein, add a scoop of low-fat cottage cheese—it blends surprisingly well with the savory sausage and naturally sweet potatoes. Top it off with avocado, fresh berries, and a drizzle of hot sauce or raw honey for the perfect balance of sweet and savory.

This is one of my favorite recipes to meal prep because you can roast the sweet potatoes and cook the sausage ahead of time, then simply portion everything into containers for the week. If you love scrambled eggs as I do, make a big batch (8–10 eggs) while you're at it and divide them into individual servings. When you're ready to eat, just reheat, add your favorite toppings, and breakfast is served in minutes.

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Roasted sweet potatoes are nutrient-dense with vitamin A, fiber, and antioxidants that reduce inflammation, which is great for me or anyone who has RA.

INGREDIENTS

• 1 lb breakfast sausage – turkey or chicken (I use HEB’s Natural Chicken Breakfast Sausage: H-E-B Natural Chicken Breakfast Sausage - Regular)

• Extra virgin olive oil or cooking spray (like Graza’s), as needed

• 2-3 large sweet potatoes, peeled and diced – or bag of pre-cut sweet potato cubes (like HEB’s - H-E-B Fresh Sweet Potato Cubes)

• 2 tbsp minced garlic

• 1 onion, chopped

• 1-2 eggs

• 1/4 cup egg whites

• 1 tbsp Hippy All-Purpose Seasoning, divided

• 1 tbsp garlic powder

• Sea Salt and pepper to taste

Optional Toppings or Ingredients:

• 1/4 cup low-fat cottage cheese

• Sliced avocado

• Fresh berries

• Hot sauce

• Drizzle of raw honey

• Sauerkraut (for gut health)

• Feta or shredded cheddar cheese

• Chopped spinach (scrambled in eggs)

DIRECTIONS

Roast the Sweet Potatoes

1. Preheat the oven to 400°F.

2. Toss the diced sweet potatoes with a drizzle of olive oil, garlic powder, salt, and pepper.

3. Spread them in a single layer on a parchment-lined baking sheet.

4. Roast for 25–35 minutes, stirring halfway through, until tender and lightly browned.

Cooked chicken sausage with minced garlic, chopped onion, and Hippy All-Purpose Seasoning.

Cook the Sausage

1. Heat a large skillet over medium heat and add olive oil or cooking spray.

2. Add the breakfast sausage and cook, breaking it into crumbles.

3. When the sausage is about halfway cooked, stir in the minced garlic, onion, 2 teaspoons of Hippy All-Purpose Seasoning, salt, and pepper.

4. Continue cooking until the sausage is browned and the onions are soft and translucent.

Scramble the Eggs

1. Whisk together the eggs and egg whites.

2. Heat a nonstick skillet over medium heat with a light coating of cooking spray.

3. Add the eggs, season with the remaining Hippy All-Purpose Seasoning, salt, and pepper, and cook until fluffy.

4. Optional: Add chopped spinach, broccoli, or diced squash and zucchini for some veggies.

Assemble the Bowls

Layer each bowl with:

• About 1/4-1/2 cup roasted sweet potatoes

• ¼ cup cooked sausage

• Scrambled eggs

• Toppings of your choice

Meal Prep Tips

• Store the sweet potatoes, sausage, and eggs together in airtight containers for up to 4 days.

• Add avocado and berries just before serving for the freshest flavor.

• Reheat in the microwave for 60–90 seconds before adding your toppings.

• Double the recipe for an easy week's worth of breakfasts.