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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).

Egg and Sweet Potato Breakfast Scramble

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

Egg and Sweet Potato Breakfast Scramble Recipe Preparation

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.
Egg and Sweet Potato Breakfast Scramble Recipe
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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.
Course Breakfast
Cuisine American
Keyword egg, scrambled eggs, sweet potato
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 people
Calories 274kcal
Cost 8

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
  • 1/2 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, 1/2 cup fresh salsa

Nutrition

Calories: 274kcal | Carbohydrates: 19g | Protein: 13g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 346mg | Sodium: 437mg | Potassium: 517mg | Fiber: 5g | Sugar: 5g | Vitamin A: 10868IU | Vitamin C: 3mg | Calcium: 147mg | Iron: 3mg