Quick Warmed Sweet Potato and Sausage Breakfast Bowl

Prepare the fresh toppings: Slice 1 medium avocado in half, remove the pit, and slice the flesh. Finely chop 2 tbsp of fresh chives. Set both aside for assembly.

Heat a large cast-iron skillet over medium-high heat. Add 4 cups of leftover Sheet Pan Turkey Sausage and Sweet Potato Hash (reserved from Day 1) directly to the hot skillet in an even layer.

Cook the hash undisturbed for 3 to 4 minutes to allow the sweet potatoes and sausage to develop a crispy, caramelized crust. Toss gently and cook for 1 to 2 more minutes until heated through. Divide the warmed hash evenly among three serving bowls.

Reduce the skillet heat to medium and melt 1 tbsp of butter. Add 3 cups of raw baby spinach and a pinch of salt. Sauté for 1 to 2 minutes until the spinach is wilted but still bright green, then distribute it across the three bowls.

In the same skillet, crack 3 large eggs. Cook for 3 to 4 minutes until the whites are completely set but the yolks are still runny, or cook to your preferred doneness.

Slide one fried egg onto each bowl. Garnish with the sliced avocado and 2 tbsp of finely chopped fresh chives before serving immediately.