Preheat oven to 425 and line a baking sheet with parchment paper.
Cut sweet potato into small cubes and toss with 1 Tbsp avocado oil, salt, pepper. Roast for ~25 minutes, flipping halfway through.
While potatoes are cooking, heat remaining oil in a large skillet on medium heat.
Chop up an apple and sauté alone in the pan for about 5 minutes. Once it starts to brown, add shaved Brussels sprouts and apple chicken breakfast sausage.
Let simmer until sausage is heated through. Cut sausage into small pieces, then add the sweet potato.
Create 3-4 spaces in the hash to crack the eggs into, and let them sit until egg yolk is white.
Serve hot and store in the fridge for up to 3 days.