This post is sponsored by the National Pork Board and the recipe also appears in their Cooking for Comfort eCookbook. 

Sweet Potato & Maple Sausage Breakfast Skillet

My husband grew up going camping.  He went with his family as a child; he went as a college student with his friends; and we go now as a couple.  It’s great to get away and share some time in nature, near a river, fishing, relaxing and, of course, eating.

Camping the way we do it is not glamorous.  It’s organized, but not glamorous. We pack up our cooking supplies, some bedding, a tent, bag chairs and a cooler and we hit the road.  But let me not fool you – while our camping is not glamorous, our meals tend to be.  We just love food.  There is no reason not to eat well, even when you are eating next to, or on the river.

Sweet Potato & Maple Sausage Breakfast Skillet

So we do eat well.  We take our time in planning out our meals and if you can be sure of one thing, it’s that Maple Breakfast Sausage will make its way onto our list.  And you can also be sure that we will consume a very hearty breakfast consisting of a maple sausage with onions, garlic, cheese, and scrambled eggs.  Paul will be the one cooking it on our camping stove and I’ll be sitting back watching, which is a rare treat for me.

We really don’t get to go camping as much as we would like to so when we crave Paul’s Maple Sausage Breakfast Skillet, we use it as an excuse to have breakfast for dinner.  We glam it up at home by adding rosemary-roasted sweet potatoes, mushrooms and fried eggs.  But the classic maple flavor in the sausage always takes us back to our favorite campground and to our favorite meal of our camping trips.

Sweet Potato & Maple Sausage Breakfast Skillet

I’m thrilled to have the chance to share this comforting recipe with the National Pork Board.  The National Pork Board, on Friday, released their “Cooking For Comfort” eCookbook, available for free download at porkbeinspired.com.  The first 15,000 people to download will receive a coupon.  

The cookbook features so many great time-honored comfort food classics, and also presents new comfort foods, like this skillet recipe from me, and mouthwatering recipes from many of your favorite food bloggers! 

PrintPrint Recipe

Sweet Potato & Maple Sausage Breakfast Skillet

Yield: 4 servings

Total Time: 35 min

A hugely flavorful breakfast skillet with sweet maple sausage, roasted sweet potatoes, mushrooms and yellow peppers, and topped with a sunny side up egg. A perfect choice for breakfast, lunch or dinner!

Ingredients:

for the Sweet Potatoes:
2 lbs. sweet potatoes (2 large or 4 small), washed & cut into 1-inch cubes
1 Tbs. fresh rosemary
2 tsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper

or the Sausage Scramble:
2 tsp. olive oil
1/2 cup onion, finely diced
1/2 cup yellow pepper, finely diced
1 cup mushrooms, diced
2 cloves garlic, minced
1 tsp. dried thyme
1 lb. uncooked maple breakfast sausage
Salt & pepper to taste
4 eggs
1/2 cup gouda cheese, shredded

Directions:

Heat the oven to 400 degrees. Spread the sweet potatoes in an even layer on a rimmed 10x15 baking sheet. Add the rosemary, olive oil, salt and pepper and stir well to distribute the ingredients. Roast in the 400 degree oven for 20-25 minutes until fork tender. Set aside.

While the sweet potatoes roast, heat the remaining olive oil in a large skillet. Add the onion, yellow pepper and garlic with a pinch of salt and stir to coat. Cook for about 6 minutes until the veggies are soft and fragrant. Add the mushrooms and thyme and cook until the mushrooms begin to soften, about 4 minutes. Remove the veggies from the pan and set aside.

Add the sausage to the same pan and use a large wooden spoon to break it apart as it cooks. Cook the sausage, stirring often, until it is no longer pink. Allow the sausage to cook for several minutes more, without stirring, to brown. Gently flip, and allow it to brown for several more minutes. Add the reserved veggies, the sweet potatoes and then season with salt and pepper to taste. Transfer to a serving bowl and tent with foil.

In the same pan, fry the eggs to desired doneness, adding salt and pepper as desired. Serve the scramble with the fried eggs and top with shredded gouda cheese (or other cheese as desired.)

Recipe developed by me for the National Pork Board.

Sweet Potato & Maple Sausage Breakfast Skillet

This is a sponsored conversation written by me on behalf of the National Pork Board. Opinions and text are my own.