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.
Ingredients
- 1 1/2 lb sweet potatoes, cubed
- 2 Tbsp oil
- 1/3 cup lightly packed fresh spinach
- 1/4 cup sliced cherry tomatoes
- 1 Tbsp unsalted 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.