Egg and Sweet Potato Breakfast Scramble Recipe

If you usually eat eggs and a sweet potato for breakfast, here’s something a little bit different to do with them – it’s not a total culinary revolution, but it’s colorful and fun and nice for breaking up the routine on the spur of the moment (read: you don’t have to go out and get any extra groceries, since you have all the ingredients already).

The eggs get a little seasoning boost with chili powder and oregano before they’re topped off with sweet potatoes and, finally, your salsa of choice – so the salsa gets to add flavor to the potatoes, too.

You could use any favorite kind of salsa to change the flavor effect of this dish – go with spicy salsa for a bit of a kick, or stick with a classic sweeter variety for a gentler taste.

This would be an easy breakfast for a morning when you're not in a rush, but it would also make a simple, kid-friendly breakfast-for-dinner on a busy night.

Egg and Sweet Potato Breakfast Scramble Recipe

Ingredients

• 2 cups sweet potatoes, diced
• 8 eggs
• ¼ cup coconut or almond milk
• 1 green onion, thinly sliced (Use just the green parts for low-FODMAP)
• 2 tsp. chili powder
• 2 tsp. dried oregano
• ½ cup fresh salsa
• 2 tbsp. ghee
• Sea salt and freshly ground black pepper

Preparation

1. Bring a pot of water to a light boil. Add the sweet potatoes and cook for 8 to 10 minutes or until they start to soften. Drain the water, season to taste, and set aside.
2. In a bowl, whisk together the eggs, coconut milk, chili powder, oregano, and season with salt and pepper to taste.
3. Melt the ghee in a skillet over medium-high heat.
4. Pour the egg mixture into the skillet and cook, stirring gently, until the eggs are set.
5. Serve the scrambled eggs topped with sweet potatoes, fresh salsa, and green onions.

📖 Recipe

Egg and Sweet Potato Breakfast Scramble Recipe

Try this easy, colorful way to perk up a plate of scrambled eggs with sweet potatoes and your favorite fresh salsa.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Breakfast

Cuisine American

Servings 4 people

Calories 274 kcal

Ingredients

  

1x2x3x

• 2 cups sweet potatoes diced
• 8 eggs
• ¼ cup coconut or almond milk
• 1 green onion thinly sliced (Use just the green parts for low-FODMAP)
• 2 tsp. chili powder
• 2 tsp. dried oregano
• ½ cup fresh salsa
• 2 tbsp. ghee
• Sea salt and freshly ground black pepper

Instructions

 

• Bring a pot of water to a light boil. Add the sweet potatoes and cook for 8 to 10 minutes or until they start to soften. Drain the water, season to taste, and set aside.
  2 cups sweet potatoes, Sea salt and freshly ground black pepper
• In a bowl, whisk together the eggs, coconut milk, chili powder, oregano, and season with salt and pepper to taste.
  8 eggs, ¼ cup coconut or almond milk, 2 tsp. chili powder, 2 tsp. dried oregano, Sea salt and freshly ground black pepper
• Melt the ghee in a skillet over medium-high heat.
  2 tbsp. ghee
• Pour the egg mixture into the skillet and cook, stirring gently, until the eggs are set.
• Serve the scrambled eggs topped with sweet potatoes, fresh salsa, and green onions.
  1 green onion, ½ cup fresh salsa

Nutrition

Calories: 274kcalCarbohydrates: 19gProtein: 13gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 346mgSodium: 437mgPotassium: 517mgFiber: 5gSugar: 5gVitamin A: 10868IUVitamin C: 3mgCalcium: 147mgIron: 3mg

Keyword egg, scrambled eggs, sweet potato

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