I started out with frozen organic sweet potato hash browns from Whole Foods. I put them in an un-greased ramekin. Placed on cooking sheet and baked them in a pre-heated 400 degree oven for 10 minutes until they were soft enough to smash.
While they were baking I chopped half an onion, half a green bell pepper and 1 clove of garlic. Saute until soft, then add 2 spicy Italian sausage links, (Cut open/casing removed and crumble.) Cook until done around 6 minutes. After the sweet potatoes were done I smashed them into the bottom of the ramikins, making a solid layer and filled with the sausage mixture, on top. Again I smashed it down to make a layer. Whip 5 eggs and pour over ramekins. Careful not to pour too fast or they end up all over the cooking sheets. Like mine did. Bake for 15 minutes at 400 degrees or until eggs are puffy and firm.
Sadly I forgot to take a picture of the finished product when it came out of the oven but here is a picture of it after it was cold. I served it with some sliced tomatoes and orange slices.
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