Preheat the oven to 425 F. Start by shredding the sweet potatoes in a food processor and line a baking sheet with parchment paper. Spread the shredded sweet potatoes evenly on the baking sheet with the onions and peppers.
Toss with 2 Tbsp melted ghee. Once the oven is preheated, pop the baking sheet in and cook for about 15 minutes.
Meanwhile, pre-cook the sausage in a cast iron skillet for about 5-10 minutes. The sausage does not have to be entirely cooked through because you will be returning it to the oven.
Once the 15 minutes are up on the sweet potatoes, pull the baking sheet out. Sprinkle ½ the seasoning on the sweet potatoes, then spread the kale on the sweet potatoes. Next, spread the sausage on top of the kale (don't use all the juices).
Pop the baking sheet back in the oven and cook for 5 minutes so the kale begins to wilt.
Pull the sheet out, create a few divots in the mixture, and crack an egg in each of them. Return the sheet to the oven and cook for an additional 5 minutes.
Serve the eggs immediately. The rest of the sheet pan can be refrigerated for leftovers throughout the week!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/sweet-potato-kale-sausage-breakfast-sheet-pan-bake-whole30/