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Get a warm start to your morning with this sweet potato and pear breakfast skillet.

*Remember to buy organic and avoid your food allergies when making this recipe! If you do not know what your food allergies are get them tested soon!


1 tbsp avocado oil

4 links of chicken sausage (sliced)

1 sweet potato (diced)

1/4 cup onion (diced)

1-2 pears (preferred sweetness)

2c spinach

1/4 tsp sea salt

1 lemon (squeeze for juice)


  1. In a large skillet, over medium heat, add oil and brown the sliced sausage. Remove the sausage from the pan and put it off to the side.
  2. In the same pan, add sweet potato, sea salt, and onion.
  3. Cook for about 10 mins, stirring occasionally. The sweet potatoes should just start to turn color and begin to get soft.
  4. Add in the spinach and pear.
  5. Continue to sauté until the spinach is wilted and potatoes are tender.
  6. Stir the sausage back in and add the lemon juice.

*For extra flavor, cover the diced sweet potato in coconut oil and season with cinnamon.


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