Scrambled eggs are combined with sweet potatoes, salsa, cheese and tortilla chips in this Mexican inspired breakfast scramble.
This post has been sponsored by The American Egg Board
As much as I love pancakes and muffins and waffles for breakfast, the truth of the matter is that most of the time, I want a savory breakfast over a sweet one. And let’s face it – it’s not very good for you to eat the sweets for breakfast all of the time.
I didn’t make any grand New Year’s resolutions this year where I changed my eating habits drastically, but one thing I’m trying to be more mindful of is eating real food. Food that I make myself at home. Food that is healthy and nutritious. Sure, there are splurges here and there, but overall, I’m trying to keep things more real and whole.
Did you know that eggs provide one of the highest quality proteins of any food? Just one egg will give you more than 6 grams of protein. They are all-natural and packed with vitamins, minerals and antioxidants. And only 70 calories each!!
I have simple scrambled eggs for breakfast quite often, but I was looking for a way to change things up. And since I always love things with a Mexican-twist, when I came across a recipe for a Mexican egg and sweet potato scramble, I knew I had to try it out! Pairing good-for-you eggs with super healthy sweet potatoes was a no-brainer in my mind!!
This is a breakfast I will turn to often. This is so packed with flavor and nutrition, and it’s super filling as well. And it’s so good that it will probably double for dinner now and again, too!!
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Scrambled eggs are combined with sweet potatoes, salsa, cheese and tortilla chips in this Mexican inspired breakfast scramble.
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.
- 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
adapted from The Incredible Egg
More delicious egg breakfasts:
Mexican Turkey Breakfast Pizza
Around the Web:
Potato, Ham and Cheese Crescent Mini Quiches from Mom on Timeout
Cheesy Breakfast Nacho Tots from Climbing Grier Mountain
Rise and Shine Breakfast Burritos from TidyMom
I am in a working relationship with the National Egg Board, and this post has been sponsored. I’m so glad to be able to work with companies and organizations that I truly believe in. Thank you for supporting them, too.
Katrina @ Warm Vanilla Sugar says
February 19, 2014 at 6:14 amMmm such an awesome way to start the day!
Rachel @ Baked by Rachel says
February 19, 2014 at 7:19 amThe cereal I had this morning is sounding more and more pathetic lol This looks amazing!
Anna @ Garnish with Lemon says
February 19, 2014 at 7:58 amMy mouth is watering! This looks amazing!
Ashley | Spoonful of Flavor says
February 19, 2014 at 10:25 amEgg scrambles are one of my favorite meals to enjoy for breakfast or dinner! Your turkey breakfast pizza looks amazing too!
Jessica @ A Kitchen Addiction says
February 19, 2014 at 1:11 pmThis sounds like a perfect way to start my morning!
Emily says
February 19, 2014 at 2:57 pmAnother option for #WaffleWednesday!
Joanne says
February 19, 2014 at 6:29 pmYou don’t have to tell me twice about the awesomeness of eggs! They are one of my FAVORITE foods. I am totally down with this scramble. The inclusion of sweet potatoes reeled me in even further!
Karly says
February 20, 2014 at 7:40 amI’m totally okay with dragging myself out of bed in the morning if it means there will be Mexican eggs.
Chelsea @ Gal on a Mission says
February 20, 2014 at 9:39 amI have never heard of Mexican eggs before this definitely looks awesome! Love the creativity! 🙂
Chels R. says
February 20, 2014 at 11:10 amEggs and salsa are like peanut butter and Jelly! But adding in sweet potato=MIND BLOWN! I need Josh to make these this weekend! Pinned!
Lea Ann (Cooking On The Ranch) says
February 22, 2014 at 6:29 amI love this idea of adding sweet potatoes to a Mexican scrambled egg breakfast. If I had one this would be on my table this morning. Thanks for sharing. Pinned.
Deborah says
February 22, 2014 at 9:56 pmThank you for the pin!
Nutmeg Nanny says
February 23, 2014 at 7:11 amI am all over this recipe, this is exactly my kind of breakfast dish 🙂
Ashlyn @ Belle of the Kitchen says
August 19, 2014 at 12:50 amMy mouth is totally watering. I absolutely love how you’ve added sweet potato to this; I’m always looking for new ways to get some sweet potatoes in. Pinning this and definitely making soon!
Gail says
August 22, 2014 at 12:38 amAre the sweet potato already cooked ?
Deborah says
August 22, 2014 at 8:43 pmThey are raw to start – and get cooked in step 1.
Karen @ The Food Charlatan says
February 23, 2015 at 3:22 pmWhy have I never combined eggs with sweet potatoes? That sounds delicious. And adding salsa on top is always a good plan 🙂 I eat scrambled eggs for breakfast a lot too, I need to branch out past the cheddar. Beautiful photos Deborah!
Carol Mackey says
May 29, 2015 at 7:25 pmThis was good–a nice idea for breakfast, lunch or dinner. However, using almond milk didn’t work out as well as I had hoped (lactose intolerant). Will just leave it out next time–don’t usually use any form of milk in scrambled eggs or omelets anyway. I did add onions–would have also added bacon if it had been available. Thinking of putting it in a corn tortilla . . . yum! Thanks for the ideas! 🙂