Preheat to 375 F.

Cut mini potatoes in quarters. Cover in .5 tbsp olive oil or avocado oil. Add desired seasoning.

Roast potatoes for 15 minutes. Flip then roast for another 15 minutes or until golden browned on the outside. Add sea salt once done.

Next up, heat a medium pan with .5 tbsp butter. In a bowl, beat 8 eggs together.

Add the eggs. Let cook for about 1 minute until the eggs begin to set. Push the eggs towards the center of the pan and gently fold over. Tilt pan slightly to allow the liquids to cook through.

Continue to do this until the eggs are just about set. Add salt and pepper. Remove from heat and let sit for one minute.

Chop the mushrooms, red onion and bell pepper. Add the other .5 tbsp oil to a medium pan and set to medium heat. Add the veggies.

Cover the veggie pan with a lid and add a tbsp or water or oil if needed. Toss in desired seasoning.

Cook until vegetables are soft.

In a separate pan, add the last .5 tbsp olive oil. Toss in the chicken sausage and cook until browned on the outside.

Add all items to a glass meal prep container for the week!