Our family is steeped in tradition. Naturally, there are a lot of traditions centered around holidays and other celebrations like birthdays, but we also have some traditions for ordinary days. One such tradition, handed down the generations from Eric’s grandfather, is watching the show Sunday Morning on CBS stations. I used to love Andy Rooney’s satirical commentaries and I still love the ending Moment for Nature part of the show. With our children (& our niece & nephews) also enjoying the show, I’m pretty sure this tradition will continue with the future generations in the family.

The food aspect of our Sunday morning tradition is to cook breakfast together, something we don’t have time for on rushed workdays or chore & errand filled Saturday mornings. We take more time with breakfast on Sundays, both for the cooking and for the eating, with Sunday Morning on in the background. A family favorite dish in the cooler and colder months is this feast, featuring sweet potatoes, onions, peppers, cheese, eggs, and sausage. It also works well as a breakfast-for-dinner meal.

Sweet Potato & Sausage Breakfast Skillet

Sweet Potato & Sausage Breakfast Skillet (adapted from tasteandsee.com)

Prep Time: 15 minutes, Cook Time: 24 minutes, Ready in 40 minutes, Makes 6 servings

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 peppers, diced
• 1 teaspoon salt
• 1 teaspoon pepper
• 10-12 ounces bulk sausage
• 4 cups shredded sweet potatoes (about 2 medium-sized potatoes)
• 1 tablespoon parsley, minced
• 4 ounces shredded cheddar cheese
• 1 tablespoon apple cider vinegar
• 6 eggs

Instructions:

Preheat the oven to 450º F.

Chop it all up!

Heat the oil in a large oven-safe skillet over medium-high heat. Add the onions and sauté them for 3 minutes, stirring occasionally.  Add the garlic, peppers, and salt & pepper, and sauté for 3 more minutes.

Saute the onions & peppers.

Add the sausage and cook for 5 minutes, or until the sausage is cooked through.

Add the sausage to the skillet.

Add the shredded sweet potatoes and sauté the mixture, stirring often, for 5 minutes, until the sweet potatoes are softened.

Add the sweet potato.

Stir in the parsley, cheddar cheese, and apple cider vinegar.

Add the cheese, vinegar, & parsley.

Make 6 shallow impressions spaced evenly around the skillet, then crack an egg into each spot. Place the skillet in the over and bake it for 7-8 minutes, or until the eggs are cooked to the desired doneness.

Add the eggs into the skillet.

Cook to the desired doneness.

Sprinkle the eggs with additional salt & pepper, and garnish the entire skillet with more chopped parsley before serving.

This breakfast has it all!

Slowing down one morning a week is an indulgent pleasure!  ~Linda

Sweet Potato & Sausage Breakfast Skillet (adapted from tasteandsee.com)

Prep Time: 15 minutes, Cook Time: 24 minutes, Ready in 40 minutes, Makes 6 servings

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 peppers, diced
• 1 teaspoon salt
• 1 teaspoon pepper
• 10-12 ounces bulk sausage
• 4 cups shredded sweet potatoes (about 2 medium-sized potatoes)
• 1 tablespoon parsley, minced
• 4 ounces shredded cheddar cheese
• 1 tablespoon apple cider vinegar
• 6 eggs

Instructions:

Preheat the oven to 450º F. Heat the oil in a large oven-safe skillet over medium-high heat. Add the onions and sauté them for 3 minutes, stirring occasionally.  Add the garlic, peppers, and salt & pepper, and sauté for 3 more minutes.

Add the sausage and cook for 5 minutes, or until the sausage is cooked through.

Add the shredded sweet potatoes and sauté the mixture, stirring often, for 5 minutes, until the sweet potatoes are softened.

Stir in the parsley, cheddar cheese, and apple cider vinegar.

Make 6 shallow impressions spaced evenly around the skillet, then crack an egg into each spot.

Place the skillet in the over and bake it for 7-8 minutes, or until the eggs are cooked to the desired doneness.

Sprinkle the eggs with additional salt & pepper, and garnish the entire skillet with more chopped parsley before serving.