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.
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
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 large servings 1x
- Category: Breakfast
- Method: Stove Top
- Cuisine: Mexican
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.
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.
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
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.
Cheryl says
I never thought of adding sweet potatoes to eggs before but what a great combination.
Carol Mackey says
This 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! 🙂
Karen @ The Food Charlatan says
Why 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!
Gail says
Are the sweet potato already cooked ?
Deborah says
They are raw to start – and get cooked in step 1.
Ashlyn @ Belle of the Kitchen says
My 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!
Nutmeg Nanny says
I am all over this recipe, this is exactly my kind of breakfast dish 🙂
Lea Ann (Cooking On The Ranch) says
I 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
Thank you for the pin!
Chels R. says
Eggs and salsa are like peanut butter and Jelly! But adding in sweet potato=MIND BLOWN! I need Josh to make these this weekend! Pinned!
Chelsea @ Gal on a Mission says
I have never heard of Mexican eggs before this definitely looks awesome! Love the creativity! 🙂
Karly says
I’m totally okay with dragging myself out of bed in the morning if it means there will be Mexican eggs.
Joanne says
You 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!
Emily says
Another option for #WaffleWednesday!
Jessica @ A Kitchen Addiction says
This sounds like a perfect way to start my morning!
Ashley | Spoonful of Flavor says
Egg scrambles are one of my favorite meals to enjoy for breakfast or dinner! Your turkey breakfast pizza looks amazing too!
Anna @ Garnish with Lemon says
My mouth is watering! This looks amazing!
Rachel @ Baked by Rachel says
The cereal I had this morning is sounding more and more pathetic lol This looks amazing!
Katrina @ Warm Vanilla Sugar says
Mmm such an awesome way to start the day!