Bacon, Egg, & Sausage Breakfast Sandwich

• 12 sweet potato rounds- you can buy these in the freezer section already cut or use a mandolin to cut 1/4 inch rounds
• 1 lb. breakfast sausage
• 6 bacon slices
• 6 eggs
• 2 avocados, sliced
• 1/4 C maple syrup
• 1/4 C stone-ground mustard
• 1 tsp fresh thyme

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1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Place the bacon in a single layer and bake in the oven for 22-27 minutes. Bacon should be crispy when it’s finished.
2. Place your potato rounds in the toaster and cook on high for 3-4 cycles. You can also place them directly on the rack in the oven and cook for 7-10 minutes, or until cooked through.
3. In a small bowl add the maple syrup, mustard, and thyme. Whisk together until fully combined.
4. Divide the breakfast sausage into 6 equal parts and form patties. In a medium nonstick skillet on medium heat, add the patties and cook until they are no longer pink. This should take about 5-6 minutes per side.
5. In the same pan you cooked the sausage, fry the eggs to the desired doneness. I prefer a runny yolk for the sandwich.
6. Assemble your sandwich by using 2 sweet potato rounds as the bread, one bacon slice- cut into two pieces, one sausage patty, one egg, avocado slices, and drizzle with the maple mustard sauce.