Print

Egg & Sweet Potato Breakfast

Easy recipe for Egg & Sweet Potato Breakfast in Skillet. You’ll fall in love with this simple one-skillet breakfast. The sweet potatoes with spinach, tomatoes and eggs are such a wonderful combination and complement each other.
Course Breakfast
Cuisine American
Keyword sweet potato breakfast
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 18 minutes
Servings 4 servings
Calories 206

Ingredients

  • ½ pound sweet potatoes, cubed
  • 2 Tbsp oil
  • 1/3 cup lightly packed fresh spinach
  • 1/4 cup sliced cherry tomatoes
  • 1 Tbsp butter, cubed
  • 4 large eggs
  • salt and pepper, to taste
  • avocado, when serving

Instructions

  • Cube the sweet potato into about ¼” pieces. Add oil to a large skillet, once hot, add cubed potatoes. Cook on med/high heat 6-8 minutes or until fully cooked and tender (stirring occasionally, as needed). Season with salt and pepper to taste.
  • Add spinach and tomatoes to skillet. Create openings add butter, add eggs over butter. Cover skillet with a lid. Cook 3-4 minutes on medium heat until eggs are cooked to the desired finish.

Notes

Serve with fresh cubed avocado. 

Nutrition

Calories: 206kcal | Carbohydrates: 13g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 171mg | Sodium: 136mg | Potassium: 394mg | Fiber: 2g | Sugar: 2g | Vitamin A: 10290IU | Vitamin C: 10.3mg | Calcium: 61mg | Iron: 1.7mg