Andouille Breakfast Boxes

These boxes are paleo and Whole30!

Ingredients

• 4 Gilbert’s Andouille Chicken Sausages (or your other favorite Gilbert’s flavor!), sliced
• 2 medium sweet potatoes
• 1 green pepper
• 1 red pepper
• 1/2 onion
• cooking spray (I used avocado oil spray) or a little olive oil
• salt/pepper
• garlic powder
• chili powder
• cumin
• 4 boiled eggs*
• 2 tiny avocados, halved (I rubbed with lime juice to help prevent browning)
• salsa

Instructions

1. Preheat oven to 425F and get out 2 baking pans. Dice sweet potatoes, peppers, and onions into large pieces, about 1 inch. Place sweet potatoes on one pan and the rest of the veggies on the other. Spray with cooking spray and season well with salt, pepper, garlic and a little bit of chili powder and paprika.
2. Roast for 15 minutes. Remove from oven and stir both pans. Add the sliced sausages to the peppers and onions. Roast another 15 minutes, until veggies are soft, golden brown, and cooked to your liking. (Depending on the size of your potatoes those may need another 5 minutes or so).
3. Allow to cool and then combine both pans and divide between 4 containers. Serve each with an egg, 1/2 of an avocado, and some salsa. Enjoy!

*Use whatever type of egg you like – this is also delicious topped with a fried egg! When meal prepping fried/scrambled eggs I make sure to under cook them a little so they don’t overcook when reheated.