Apple Sausage Sweet Potato Breakfast Skillet

I've stumbled upon many skillet recipes lately and have loved them! One of my favorites is the recipe found HERE from Well Plated. It's delicious and hearty! I've adapted it for me a little bit and turned it into a breakfast skillet! Using Aidells' Chicken Apple Sausage and a few other ways to make it quicker, this recipe may be one of your new faves!

Erin's original recipe calls for Bacon and you can easily add this to it. Just cook it before the first step.

I love it because there's always so many leftovers and I can reheat it for a quick breakfast for the next few days. I can also freeze some portions and it still reheats well!

Apple Sausage Sweet Potato Breakfast Skillet

Ingredients:

3 links of Aidells Chicken Apple Sausage

2 tablespoons olive oil

1 medium sweet potato, cut into 1/2 inch cubes

2 cups Brussel sprouts, timed and halved

1 teaspoon salt

1 teaspoon pepper

1 teaspoon garlic powder

1 teaspoon onion powder

2 red apples, peeled and cut into 1/2 inch cubes

1 teaspoon cinnamon

1/2 teaspoon dried thyme

1/2 cup water

Directions:

1. Heat olive oil in a large skillet over medium heat, until hot. Add the sausage until hot-I like mine with a little char on it.

2. When cooked, take out of pan and set aside.

3.Add a little more olive oil to the pan and heat up. Add the sweet potato, Brussel sprouts, salt, pepper and garlic powder. Cook on medium, occasionally stirring until the potatoes are tender.

4. Add the apples and sausage and cook for another few minutes.

5. Mix in the cinnamon and thyme.

6. Add the water bring to a boil. Cook until evaporated, about 2 minutes.