This Loaded Sweet Potato Breakfast Scramble was something I whipped up when I couldn’t figure out what to eat for breakfast. There are days where I feel like I’m in a rut and breakfast just seems so boring. But when I was making my scramble, I noticed I had a sweet potato in the pantry and knew combining the two would make for a hearty loaded breakfast.
I’m telling you guys, this is one breakfast you’re not going to want to miss. You can serve it during a special brunch, feed a large crowd, or make it just for yourself on a casual weekday breakfast.
If you want to make this during the weekday where all you have time to make before heading to the office is scrambled eggs then this is it. Just roast the sweet potatoes in the oven the night before or even a few days prior as your meal prep and store in a glass container. The day you’re ready to eat it, just reheat and make the scramble fresh.
Feel free to modify it as you need to by switching out the meat, making it with no meat, or adding whatever veggies you have on hand. This loaded sweet potato breakfast scramble is a dairy-free, gluten-free, and whole 30 approved breakfast but if you’re wanting something extra, feel free to add cheese or sour cream right on top.
Related Blog Post: Baked Veggie Omelet Muffins
Enjoy!
Natalie
Loaded Sweet Potato Breakfast Scramble
Ingredients
- 2 small or medium sweet potatoes
- 2 whole 30 approved turkey bacon strips or any bacon
- 1 1/2 cups fresh spinach
- 3 eggs whisked
- 4 mushrooms sliced
- 1 avocado sliced
- Fresh Pico salsa, or chunky salsa
- Salt pepper, and garlic powder to taste
- 1 tbsp ghee
- 1 tbsp avocado oil
Instructions
- Preheat oven to 400
- Cut sweet potatoes in half lengthwise. Place on a baking sheet lined with parchment paper flesh down and roast for about 30 minutes or until soft and caramelized.
- In a medium skillet, add avocado oil and sautee mushrooms for about 7 minutes.
- Add the spinach and cook until wilted. About 2 minutes and season with salt, pepper, and garlic powder. Remove and set aside. Next, cook the turkey bacon. Remove and chop.
- In a small bowl, whisk eggs until frothy for about 1 minute.
- In the same skillet, melt the ghee on low heat. Add the eggs and scramble. Once almost cooked through, turn off the heat and add salt and pepper making sure to continue to scramble it.
- Add the veggies to the eggs, mix and set aside.
- Once the sweet potato is cooked through remove and allow to cool for a few minutes.
- Top potato with egg scramble, avocado, and fresh pico and cilantro.
- Enjoy!