Egg and Sweet Potato Breakfast Scramble Recipe

5 from 1 vote

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

Cook Time 15

Total Time 35

Servings people

Calories 274kcal

Cost 8

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