Does anyone else fall into a rut when it comes to breakfast, or is it just me? I tend to find something I like to eat (and that I feel good eating!), and then I stick to it for a while…okay, a LONG while! If this is you, and you’re ready to try something new, give this Sweet Potato Sausage Breakfast Skillet a try. It will keep you going all morning long…trust me!
I don’t know about you, but for me, mornings are often a rat race during the school year, which means I need to keep things streamlined and moving. Because of this, I tend to keep breakfast pretty simple, but that doesn’t mean that I want to rely on packaged breakfasts or skip eating all together. Neither of those options would help get my day started on the right note.
When I came up with this breakfast recipe, I was ready for a break from eggs and a break from more bread-like foods (I’d been on a cassava flour pancakes streak, and while these are perfectly good and healthy, I needed a change!). This Sweet Potato Sausage Breakfast Skillet has been the perfect addition to my morning routine. It’s quick (as in, I can have it ready in about 12 minutes now that I’ve made it enough times), and as I mentioned above, it keeps me satisfied and energized all morning long.
Instead of using premade turkey sausage in this breakfast skillet, I use my Homemade Italian Sausage Seasoning recipe (click here to see that recipe) to season plain ground turkey. While this might sound difficult, trust me when I say it’s about as simple as it gets, especially if you have the seasoning recipe made ahead of time.
Use these tips to get this Sweet Potato Turkey Sausage Breakfast Skillet on the table as quickly as possible:
- Divide your ground turkey into 6-7 ounce portions, wrap each portion in plastic wrap and freeze the individual portions in a larger airtight container. Then, the night before, set one of the portions on a plate in the fridge so it’s ready for morning (or, if you forget, like I often do, remove the plastic wrap and microwave the portion of meat on a microwave-safe plate on a low setting to thaw it quickly).
- Make a large batch of my Homemade Italian Sausage Seasoning recipe so that it’s ready when you need it in the mornings. It stays fresh for at least 3 months so you can even make a double or triple batch if you think you’ll go through it quickly (I do!).
- If you are really pressed for time, skip the pepper, onion and zucchini to save time on chopping/shredding. These ingredients add a lot of good flavor and nutrition, but the breakfast tastes great without them too! Or, chop the pepper and onion and shred the zucchini the night before; keep them in airtight containers (with the zucchini wrapped in a paper towel) in the fridge so they are ready for morning.
P.S. This Sweet Potato Sausage Breakfast Skillet has been a hit with anyone I’ve cooked it for, and I hope you like it too! If you want another grain-free, egg-free breakfast recipe, try these Pepper-Prosciutto Breakfast Avocado.
Sweet Potato Turkey Sausage Breakfast Skillet How-To Photos:
Cut zucchini noodles using a spiralizer or a julienne peeler, such as this one like I use. If I only need a small amount of zucchini noodles, a julienne peeler is more convenient because the clean up is quicker.
Coarsely shred the sweet potato.
This recipe uses my Homemade Italian Sausage Seasoning recipe. It’s easy to make and if you need the recipe, click here.
Everything is cooked in the same skillet. It’s quick and easy!
- ¾ cup zucchini noodles* or coarsely shredded zucchini
- 2 tablespoons olive oil
- 1 large (10-to 11-ounces) sweet potato, peeled and coarsely shredded
- ½ cup chopped sweet pepper (any color)
- 1/3 cup chopped onion
- ½ teaspoon coarse salt
- 6 to 7 ounces lean ground turkey
- ¾ teaspoon Homemade Italian Sausage Seasoning
- If using long zucchini noodles, snip them in a few places to make them shorter. Wrap the zucchini in a heavy paper towel and set aside so some of the liquid will get absorbed by the towel.
- In a large skillet, heat oil over medium heat. Add sweet potato, pepper and onion to skillet; sprinkle with salt. Cook for 2 minutes. Stir and create an open space in the center of the skillet. Add turkey to the open space. Sprinkle turkey with Homemade Italian Sausage Seasoning. Use a spatula to break up turkey and mix in the seasoning.
- Cook 4 to 5 minutes more or until turkey is no longer pink and vegetables are just tender, stirring occasionally. Remove paper towel from zucchini; add zucchini to skillet. Cook and stir for 1 to 2 minutes more or until zucchini is softened (do not overcook the zucchini – it gets mushy quickly).
- *For making small amounts of zucchini noodles I like to use a julienne peeler because it’s quicker to use and clean. If you don’t have this type of peeler, you can use a spiralizer or just coarsely shred the zucchini.
- This recipe works well for one serving too. Just divide all the ingredients in half. Either use a very small sweet potato, or peel and shred only half of the large potato (leaving the other half unpeeled). Wrap foil around the open end of the remaining potato half and store it in the refrigerator it for another use.