Breakfast Scramble

0 Preheat oven to 425 and line a large baking sheet with parchment
1 Dice up the sweet potatoes and place on the roasting pan to bake for 30-40 minutes or until lightly brown
2 In a microwave safe bowl add spinach. Option to chop the spinach with kitchen scissors and place in a large bowl. Warm up the spinach till wilted or saute in skillet. Add to a large mixing bowl
3 Dice red pepper and add into the large bowl with spinach.
4 On a non stick skillet cook the eggs on low heat until they just come together (Low and slow is the best for scrambled eggs) and then add to the bowl.
8 In the same skillet saute the sausage on medium high heat according to package instructions until browned. Then add to the bowl. 
5 Add in the dairy free mozzarella. 
6 Once sweet potatoes are done roasting add to the bowl.
7 Toss everything together with salt and pepper and then add in some chopped avocado when ready to serve. 
9 Keep leftovers in a air tight container in the fridge for 3-5 days.