Sweet Potato Breakfast with Scrambled Eggs, Salsa, and Avocado Recipe
This Sweet Potato Breakfast Recipe is a nutritious and satisfying meal that combines baked sweet potatoes with fluffy scrambled eggs. Topped with fresh salsa, diced avocado, and a dollop of sour cream, it's a flavorful and wholesome way to start your day.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Sweet Potatoes
- 2 medium sweet potatoes
- Salt and pepper, to taste
Eggs
- 4 eggs
- 2 tablespoons milk
- 1 tablespoon butter
Toppings
- Salsa, for serving
- ½ avocado, diced for serving
- Sour cream, for serving
- Hot sauce, optional
- Cilantro, optional
Instructions
- Preheat and Prepare Sweet Potatoes: Preheat your oven to 425°F (220°C) and line a quarter sheet pan with parchment paper. Wash the sweet potatoes thoroughly and pat them dry. Use a fork to poke holes all over each sweet potato to help steam escape during baking.
- Bake Sweet Potatoes: Place the sweet potatoes on the prepared baking sheet and bake in the preheated oven for 40-50 minutes, or until they are tender all the way through when pierced with a fork.
- Prepare Egg Mixture: While the sweet potatoes are baking, crack the eggs into a medium bowl. Add the milk and whisk together until smooth and fully combined.
- Cook Scrambled Eggs: In a nonstick skillet over medium heat, melt the butter. Carefully pour the whisked eggs into the center of the skillet without stirring. As the edges start to set, gently push the cooked eggs from the edges toward the center using a spatula. Continue this gentle folding every few seconds until the eggs are almost fully cooked but still slightly runny, about 2-3 minutes total.
- Prepare Sweet Potatoes for Serving: Once the sweet potatoes are baked and cooled enough to handle, cut a slit down the center of each sweet potato about two-thirds of the way down. Use a fork to slightly mash the inside of the sweet potato and season with salt and pepper to taste.
- Assemble and Serve: Divide the scrambled eggs evenly between the two sweet potatoes. Top with salsa, diced avocado, sour cream, and optionally add hot sauce and cilantro to taste. Serve warm for a delicious and nutritious breakfast.
Notes
- You can prepare the toppings according to your preference or dietary needs.
- For a dairy-free version, substitute butter with olive oil and use a plant-based milk.
- Ensure sweet potatoes are cooked through to avoid a hard center; cooking time may vary depending on size.
- Use fresh eggs for best texture and taste in scrambled eggs.