Scrambled Eggs With Bison Hickory Smoked Sausage

Scrambled Eggs With Bison Hickory Smoked Sausage
4 from 1 ratings
Bison for breakfast? Try this recipe to open your eyes to a whole new type of breakfast sausage on roasted potatoes, yams, and apples. 
  • 4 bison hickory smoked sausage, sliced
  • 2 baking potatoes, sliced into 1/4-inch slices
  • 1 large yam or sweet potato, sliced into 1/4-inch slices
  • 1/4 cup olive oil
  • salt and pepper, to taste
  • 2 crisp apples, fuji or mcintosh or your favorite kind to eat
  • 8 eggs
  1. Preheat oven to 425 degrees.
  2. Toss potatoes and yam with olive oil and season with salt and pepper. Spread evenly on a baking sheet pan and roast for 40 minutes. Dice apples, leaving the skin on for color and fiber then add to the top of the roasted potatoes evenly and cook for an additional 10 minutes. Remove and keep warm.
  3. Sauté sausage slices in a skillet over medium-high heat until lightly browned. About 5-8 minutes. Do not add any additional fat, as the sausages will brown nicely on their own. Add the eggs, which have been whisked together, and scramble until done to your likeness.
  4. To Serve: Using a spatula scoop the yam, potato and apples mixture onto a serve plate. Top with scrambled eggs and bison hickory smoked sausages and enjoy!