Lucy from Greer's Markets shares a recipe that's perfect for breakfast, brunch or even "brinner" (breakfast for dinner)!


  • 1 large sweet potato
  • 1 lb. breakfast sausage
  • 1 small onion, finely chopped
  • 10 oz diced tomatoes with chilies, undrained 
  • 14 oz artichokes, drained and chopped
  • 4 oz fresh spinach 
  • 8 large eggs 
  • 4 oz mozzarella cheese, shredded 
  • 1 tsp. Badia Complete Seasoning (or just use combination of kosher salt, black pepper, Italian seasoning, garlic powder)


Wash sweet potato. Use a fork to poke holes all over the sweet potato. Microwave for 5 minutes. Allow to cool slightly. Cut into small cubes.

Cook breakfast sausage and onions in a large skillet over medium high heat until sausage is cooked through. Stir in spinach. Add diced tomatoes with chilies, artichokes and 1/2 tsp. Complete Seasoning. Simmer for 3 minutes.

Stir in cooked and cubed sweet potatoes. Make 8 little holes with a spoon. Crack an egg in each hole. Sprinkle each egg lightly with Complete Seasoning (1/2 tsp. total). Cover the skillet. Cook until the egg whites cover the yolk. Sprinkle 4 oz shredded mozzarella over the top. Allow to melt. 



  • 7361 Theodore Dawes Rd.
  • Theodore, AL 36582
  • (251) 653-7391
  • 1545 Gulf Shores Parkway
  • Gulf Shores, AL 36542
  • (251) 948-4715
  • 112 Saraland Loop
  • Saraland, AL 36571
  • (251) 675-8124
  • 4350 Old Shell Rd.
  • Mobile, AL 36608
  • (251) 380-0020
  • 6729 Spanish Fort Rd.
  • Spanish Fort, AL 36527
  • (251) 621-0552
  • 7765 Airport Boulevard #609
  • Mobile, AL 36608
  • 251-272-5026
  • 25405 Perdido Beach Boulevard
  • Orange Beach, AL 36561
  • 251-272-5034

HOURS: 7am-10pm

ABOUT THE CHEF: Chef Neil “Nino” Thibodaux

Chef Nino was born in Franklin, Louisiana. A stint in the Air Force after high school as a F-15 jet mechanic included a month at a remote base near Cagliari in Sardinia. After earning a Bachelor of Arts from Trinity College in Jacksonville, Florida, and an Honorary Doctorate from Victory Baptist College in North Augusta, South Carolina, Nino returned to Italy, where he lived for 13 years. When Nino moved back to the United States, he settled in Houma, Louisiana, and started teaching private cooking classes. Inspired by his time in Italy, he then launched the Friends of Italy Culinary Institute. Nino has taught monthly cooking classes and done cooking demonstrations and events for Rouses Markets for over 10 years. He has a low salt, mild, Cajun seasoning blend called Adrenaline Seasoning, which is available at all Rouses Markets in Louisiana, Mississippi and Lower Alabama.

You can find more of Nino’s recipes, Rouse Family Recipes, and a collection of Southern, Cajun and Creole recipes at Pick up your free copy of the Rouses Magazine at any Rouses Market on the Gulf Coast.

All content © 2021, WALA; Mobile, AL. (A Meredith Corporation Station). All Rights Reserved. 


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