To make a Sweet Potato and Turkey Sausage Egg Bake, start by tossing 10 oz of diced sweet potatoes in oil and spices like paprika and garlic parsley salt. Air fry the sweet potatoes at 375°F for 14 minutes. Meanwhile, preheat your oven to 350°F and cook 1 lb of turkey breakfast sausage over medium heat until browned. Add diced bell pepper and onion, season with salt and pepper, and cook for another 3-4 minutes. Combine the cooked sweet potatoes with the sausage mixture, then create indents for the eggs. Crack 4 eggs into the indents and bake for 8-10 minutes until the eggs are cooked to your liking.

Yes, the Sweet Potato and Turkey Sausage Egg Bake is gluten-free as it contains no gluten-containing ingredients. Just ensure that the turkey sausage you use is labeled gluten-free, as some brands may add fillers that contain gluten.

If you're looking for a substitute for turkey sausage in the Sweet Potato and Turkey Sausage Egg Bake, you can use chicken sausage, pork sausage, or even a plant-based sausage for a vegetarian option. Just adjust the cooking time as needed based on the type of sausage you choose.

To store leftovers of the Sweet Potato and Turkey Sausage Egg Bake, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in individual portions. Just reheat in the oven or microwave when you're ready to enjoy it again.

The Sweet Potato and Turkey Sausage Egg Bake pairs well with a fresh green salad, avocado slices, or a side of fruit for a balanced meal. You could also serve it with whole-grain toast or a light yogurt for added texture and flavor.