Here is what I eat almost daily.  Before I found out I shouldn’t be eating eggs, I was eating this with eggs scrambled on the side.  I love sweet potatoes for breakfast.

Sausage & Sweet Potato Breakfast

1 tbsp coconut oil (or butter)
4 oz turkey or chicken breakfast sausage (I like the gold-n-plump apple chicken sausage)
1/2-1 cup roasted sweet potato*
1/2 cup shredded zucchini (optional)
1 cup spinach
sea salt

Saute sausage, sweet potato, and zucchini in coconut oil for about 5 minutes.Add spinach and sea salt (to taste) and continue cooking until spinach cooks down (wilts)

*to roast sweet potato: Preheat oven to 350. Put 1-2 tbsp coconut oil on baking sheet (with sides) and place in the oven while preheating. Peel and cube sweet potato in 1″ pieces.  Add cubed sweet potato to pan and roast for 20-25 minutes.  Cool and store in refrigerator for up to a week or in the freezer.

I normally roast about 2#s of sweet potato on Sunday afternoons for the week. and shred my zucchini then too.