Breakfast Sweet Potato Scramble

Why Make This Recipe

Breakfast Sweet Potato Scramble is a warm and hearty dish that combines nutritious ingredients to kickstart your day. Sweet potatoes bring natural sweetness and fiber, while eggs provide protein. Adding sausage and fresh veggies makes it delicious and filling. It’s a perfect meal for those who want something healthy yet satisfying in the mornings.

How to Make Breakfast Sweet Potato Scramble

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 4 large eggs
• 1 cup breakfast sausage, crumbled
• 2 cups fresh spinach, chopped
• 1 red bell pepper, chopped
• 2 tablespoons ghee (or your choice of cooking fat)
• Salt, to taste
• Black pepper, to taste

Directions

1. Begin by preheating your oven to 400°F (200°C).
2. Spread the diced sweet potatoes onto a baking sheet, drizzle with a little ghee, and season with salt and pepper.
3. Roast them in the oven for about 25-30 minutes or until they are tender.
4. While the sweet potatoes are roasting, heat a skillet over medium heat.
5. Add the crumbled breakfast sausage and cook until nicely browned, stirring occasionally for even cooking.
6. Once the sausage is browned, add in the chopped red bell peppers and spinach.
7. Sauté the mixture until the spinach wilts and the bell peppers soften.
8. In a bowl, whisk together the eggs with a splash of ghee, salt, and pepper until completely blended.
9. Pour the egg mixture into the skillet with the sausage and veggies.
10. Gently scramble the eggs with the mixture, cooking until the eggs are just set.
11. Once the sweet potatoes are cooked, gently fold them into the scrambled mixture.
12. Serve hot for a cozy breakfast.

How to Serve Breakfast Sweet Potato Scramble

Serve the Breakfast Sweet Potato Scramble warm on a plate. You can garnish it with fresh herbs like parsley or cilantro for added flavor. It pairs well with avocado slices or a side of fruit for a complete meal.

How to Store Breakfast Sweet Potato Scramble

If you have leftovers, store them in an airtight container in the refrigerator. They will keep well for up to three days. To reheat, simply warm it in a skillet over low heat or in the microwave until heated through.

Tips to Make Breakfast Sweet Potato Scramble

• For extra flavor, consider adding spices like paprika or chili powder.
• You can use different veggies based on what you have at home, such as zucchini or mushrooms.
• If you want a creamier texture, add a splash of milk or cream to the eggs before cooking.

Variation

You can also make this dish vegetarian by omitting the sausage and adding more vegetables like mushrooms or zucchini. For a spicy kick, add jalapeños or hot sauce.

FAQs

Can I make Breakfast Sweet Potato Scramble ahead of time?
Yes, you can prepare the sweet potatoes and sausage mixture ahead of time. Just store them separately and scramble the eggs when you’re ready to serve.

Can I freeze Breakfast Sweet Potato Scramble?
Yes, you can freeze it. Store in freezer-safe containers, and it will keep for up to three months. Let it thaw in the fridge before reheating.

What can I substitute for sweet potatoes?
You can use regular potatoes or even butternut squash as a substitute for sweet potatoes in this recipe.

Breakfast Sweet Potato Scramble

A warm and hearty breakfast dish combining sweet potatoes, eggs, sausage, and fresh veggies for a nutritious start to the day.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Breakfast

Cuisine: American

Ingredients Method Nutrition Notes

Ingredients

  

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Base ingredients

• 2 medium sweet potatoes, peeled and diced Brings natural sweetness and fiber.
• 4 large eggs Provides protein.
• 1 cup breakfast sausage, crumbled Adds flavor and heartiness.

Vegetables

• 2 cups fresh spinach, chopped For added nutrition.
• 1 medium red bell pepper, chopped Provides color and flavor.

Cooking essentials

• 2 tablespoons ghee (or your choice of cooking fat) Used for sautéing and roasting.
• Salt, to taste
• Black pepper, to taste

Method

 

Preparation

1. Preheat your oven to 400°F (200°C).
2. Spread the diced sweet potatoes onto a baking sheet, drizzle with a little ghee, and season with salt and pepper.
3. Roast them in the oven for about 25-30 minutes or until they are tender.

Cooking

1. While the sweet potatoes are roasting, heat a skillet over medium heat.
2. Add the crumbled breakfast sausage and cook until nicely browned, stirring occasionally for even cooking.
3. Once the sausage is browned, add in the chopped red bell peppers and spinach.
4. Sauté the mixture until the spinach wilts and the bell peppers soften.
5. In a bowl, whisk together the eggs with a splash of ghee, salt, and pepper until completely blended.
6. Pour the egg mixture into the skillet with the sausage and veggies.
7. Gently scramble the eggs with the mixture, cooking until the eggs are just set.
8. Once the sweet potatoes are cooked, gently fold them into the scrambled mixture.

Serving

1. Serve hot on a plate, garnished with fresh herbs like parsley or cilantro, and pair with avocado slices or a side of fruit.

Nutrition

Serving: 1g

Notes

For extra flavor, consider adding spices like paprika or chili powder. Use different veggies based on availability. For a creamier texture, add a splash of milk or cream to the eggs before cooking. You can also make this dish vegetarian by omitting the sausage and adding more vegetables like mushrooms or zucchini. For a spicy kick, add jalapeños or hot sauce.

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