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.

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Give me eggs for breakfast and I’m happy! Fore more egg breakfasts worth checking out, try these Migas Tacos or this Shakshuka Recipe.

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 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, I knew this Breakfast Scramble would become a fast favorite!

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!!

Ingredients

• Oil: I use olive oil to cook the potatoes, but feel free to swap in canola, vegetable, avocado, or another oil of your choice.
• Sweet Potatoes: Sweet potatoes are one of my very favorite foods, but if you aren’t a fan, you can use regular white potatoes.
• Eggs: I use large eggs.
• Milk: The milk will help to keep the eggs soft and moist.
• Salt & Pepper: I’ve said it over and over, but salt and pepper can make or break a dish. Don’t forget to add it!
• Smoked Cheddar: I love the smoky flavor that the smoked cheddar brings, but if you don’t have it or can’t find it, you can sub in another easy melting cheese. I think pepper jack would also be amazing!
• Salsa: Use a salsa that you like. You could use a regular red salsa, tomatillo salsa verde, or even pico de gallo.
• Tortilla Chips: The eggs and potatoes are served over tortilla chips. I love the crunch and flavor that they bring, but you can always leave them out.
• Cilantro: This is for freshness and flavor – but if you aren’t a fan, you can skip it.

How to Make This Breakfast Scramble

POTATOES: Cook the potatoes in the oil. Make sure the potatoes are cut to a quarter-inch dice so that they cook quickly.

EGGS: While the potatoes are cooking, whisk together the eggs, milk, salt and pepper. Once the potatoes are done, add the egg mixture and cook gently, pulling the eggs to the middle as they cook. Once done to your liking, top with the cheddar and remove from the heat. Put a lid on the pan until the cheese has melted, just a minute or two.

SERVE: Place the tortilla chips on plates, then top with the egg and potatoes. Top each serving with salsa and cilantro.

More Delicious Egg Breakfasts

Egg Muffins
Breakfast Pizza
Sausage Breakfast Casserole
Migas Recipe
Meat and Potatoes Breakfast Skillet

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Breakfast Scramble with Eggs and Sweet Potatoes

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• Author: Deborah Harroun
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 large servings 1x
• Category: Breakfast
• Method: Stove Top
• Cuisine: Mexican

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Description

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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Scale 1x2x3x

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

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Instructions

1. 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.
2. 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.
3. Serve the eggs and potatoes over the tortilla chips, and top with salsa and cilantro.

Recipe Notes:

adapted from The Incredible Egg

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 Size: 1/2 of recipe
• Calories: 528
• Sugar: 13 g
• Sodium: 726 mg
• Fat: 26 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 49 g
• Fiber: 4 g
• Protein: 24 g
• Cholesterol: 392 mg

Keywords: breakfast scramble

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