Breakfast Scramble with Eggs and Sweet Potatoes
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Breakfast Scramble with Eggs and Sweet Potatoes
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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.
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Ingredients
- 1 tablespoon olive oil
- 2 cups sweet potato 1/4-inch diced
- 4 egg
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup cheddar cheese smoked, shredded
- 1/4 cup salsa
- 1/4 cup tortilla chips
- cilantro fresh
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.
- 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.
- Serve the eggs and potatoes over the tortilla chips, and top with salsa and 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 Information
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Serving
1/2 of recipe
Calories
528kcal
(26%)
Carbohydrates
49g
(16%)
Protein
24g
(48%)
Fat
26g
(40%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
12g
(71%)
Trans Fat
0g
(0%)
Cholesterol
392mg
(131%)
Sodium
726mg
(30%)
Fiber
4g
(16%)
Sugar
13g
(26%)
Nutrition Facts
Serving: 2large servings
Amount Per Serving
Calories 528 kcal
% Daily Value*
| Serving | 1/2 of recipe | |
| Calories | 528kcal | 26% |
| Carbohydrates | 49g | 16% |
| Protein | 24g | 48% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 12g | 71% |
| Trans Fat | 0g | 0% |
| Cholesterol | 392mg | 131% |
| Sodium | 726mg | 30% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
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