Breakfast Scramble with Eggs and Sweet Potatoes
This Breakfast Scramble is the perfect savory breakfast - scrambled eggs are combined with sweet potatoes, salsa, cheese and tortilla chips in this Mexican inspired breakfast.
Servings 2 large servings
Calories 528kcal
Ingredients
- 1 tablespoon olive oil
- 2 cups 1/4-inch diced sweet potatoes
- 4 eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup shredded smoked cheddar
- 1/4 cup salsa
- 1/4 cup tortilla chips
- fresh cilantro
Instructions
- Heat the olive oil in a skillet over medium-high heat. Add the sweet potatoes and cook, stirring occasionally, until browned and tender, about 8 minutes.1 tablespoon olive oil, 2 cups 1/4-inch diced sweet potatoes
- While the potatoes cook, whisk together the eggs, milk, salt and pepper. Once potatoes are tender, reduce the heat to medium-low. Pour the eggs over the potatoes in the skillet. Cook, gently pulling the eggs to the middle of the pan. When the eggs are almost set, remove from the heat and top with the cheese. Cover the pan until the cheese has melted.4 eggs, 1/4 cup milk, 1/4 teaspoon salt, 1/8 teaspoon pepper, 1/2 cup shredded smoked cheddar
- Serve the eggs and potatoes over the tortilla chips, and top with salsa and cilantro.1/4 cup salsa, 1/4 cup tortilla chips, fresh cilantro
Notes
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition
Serving: 1/2 of recipe | Calories: 528kcal | Carbohydrates: 49g | Protein: 24g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 12g | Trans Fat: 0g | Cholesterol: 392mg | Sodium: 726mg | Fiber: 4g | Sugar: 13g