Description
A delightful and nutritious breakfast option combining soft, fluffy scrambled eggs with sweet, roasted sweet potatoes.
Ingredients
Scale
- 2–3 eggs
- 1 tsp butter or olive oil
- Salt & black pepper to taste
- 1 medium sweet potato, cubed
- 1 tbsp olive oil
- 1/2 tsp smoked paprika (optional)
- 1/4 tsp garlic powder
Instructions
- Preheat your oven to 425°F (220°C).
- Toss the cubed sweet potatoes with olive oil, smoked paprika (if using), garlic powder, salt, and black pepper in a bowl. Spread them out on a baking sheet and roast for 25–30 minutes until they are golden and tender.
- While the sweet potatoes are roasting, crack the eggs into a bowl and whisk them. Season the eggs with salt. In a non-stick pan, melt the butter over low heat and pour in the eggs. Gently scramble the eggs until they are soft and fluffy.
- Serve the scrambled eggs next to the roasted sweet potatoes for a well-balanced breakfast.
Notes
Use fresh eggs for the best flavor and texture. Experiment with different spices or herbs on the sweet potatoes for a unique taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Roasting and Scrambling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 240mg
Keywords: breakfast, scrambled eggs, sweet potatoes, healthy meal, quick recipe