Sweet Potato Breakfast Nachos

0 Preheat oven to 400 and line a extra large roasting pan with parchment paper or spray with some avocado oil. 
1 Wash the sweet potatos and slice each in about 1/4 inch slices and place on the roasting pan in a single layer. Place in the oven and let roast for about 40-45 minutes or until the sweet potatoes are golden brown and crispy. Flip halfway through cooking.
2 While the sweet potatoes cook brown the sausage according to package instructions in a skillet and set aside. 
3 Crack and scramble the eggs in a bowl and slowly cook them in a non stick skillet on medium low heat until they are fully cooked but soft and fluffy. Use a rubber spatual to stir consistently. 
4 Once the sweet potatos are fully cooked and crispy sprinkle over the mozzerella cheese. Place back in the oven for 2-3 min until the cheese has melted and then remove from the oven
5 Top the potatoes with the sausage and eggs sprinkling them all over. Then layer on red pepper, avocado, and finish with salt/pepper and cilantro
6 Serve immediatley or store in a air tight containter in the refridgerator for 3-5 days and warm up in oven or microwave.