Healthy Sweet Potato Egg Breakfast: A Nutritious Morning Boost
A hearty and nutritious sweet potato egg breakfast made in one skillet, featuring tender sweet potatoes, perfectly cooked eggs, and savory spices. Ideal for busy mornings or a relaxed weekend brunch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Ingredients
2 medium orange-fleshed sweet potatoes, scrubbed clean
4 large free-range eggs
2 tablespoons olive oil or avocado oil
1 small red onion, finely diced
1 bell pepper (any color), diced
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
Optional toppings: sliced avocado, fresh herbs (cilantro, chives, or parsley), hot sauce, crumbled feta or goat cheese
Instructions
1. Prick sweet potatoes several times with a fork and microwave on high for 5-6 minutes, turning halfway, until slightly softened. Let cool briefly, then dice into 1/2-inch cubes.
2. Heat oil in a large non-stick skillet over medium heat. Add diced onion and cook until softened, about 2-3 minutes.
3. Add sweet potato cubes, bell pepper, smoked paprika, and garlic powder. Season with salt and pepper. Cook, stirring occasionally, until sweet potatoes are golden and tender, about 10-12 minutes. Press mixture into an even layer.
4. Create four small wells in the mixture and crack one egg into each well. Cover and cook until egg whites are set but yolks are done to your liking, about 4-5 minutes.
5. Remove from heat, add desired toppings, and serve immediately.
Notes
To save time, the sweet potatoes are partially cooked in the microwave before skillet cooking.
For firmer egg yolks, cook covered for an additional 1-2 minutes.
Substitute purple or white sweet potatoes, use egg whites instead of whole eggs, or swap olive oil for coconut oil if desired.