This sweet and savory sweet potato hash is made with brussels sprouts, spinach, breakfast sausage and eggs. It's easy to make, loaded with flavor and great for breakfast or any time of the day!
Toss chopped sweet potatoes, brussels sprouts, onion and garlic in oil, paprika, salt and pepper.
Spread veggies onto a large baking sheet. Add breakfast sausage to the same sheet pan and cook for about 25 minutes.
Remove pan from oven, toss veggies and add spinach, balsamic vinegar and maple syrup (if using). Toss again to combine.
With a spatula make 6 wells in the veggies, then crack 1 egg into each well. Season each egg with a little salt and pepper. Return baking sheet back to the oven and bake for an additional 6-10 minutes, until the whites of the eggs are cooked through and they’re reached your desired doneness.
While veggies are roasting, toast pecans in a large, dry skillet for 1-2 minutes or until they are golden brown. Watch closely because they can burn quickly. Remove from heat, let cool and then roughly chop and set aside.
Once veggies, sausage and eggs are done cooking, remove from the oven and sprinkle with chopped pecans.
Serve warm and garnish with fresh thyme and top with hot sauce, if desired.