Love breakfast for dinner? How about the other way around?
If you are a fan of brussels sprouts and sweet potatoes I am sure you eat them most often later in the day. (That is, unless you are like me and have discovered how delicious sweet potato pancakes are!) I decided these would be a great combination for a breakfast scramble!
The prep is the longest part of this sweet potato scramble recipe, so if you are able to do that ahead of time it would definitely make a difference in the morning! Start by peeling the sweet potato, then cut into cubes. Set aside and move on to the sprouts. Cut off the stems and peel away the outside leaves, then half them. I diced up part of an onion as well.
Pour some avocado oil in a pan and heat up. Cook the vegetables together on medium-low heat covered for about 10 minutes. I sprinkled on a bit of sea salt, pepper and some oregano. When almost done I pushed it all to the outside of the pan to create an opening in the middle for the eggs. You can use a little additional oil if needed. Crack the eggs in and scramble, slowly mixing everything else in.
For quick and easy onion chopping this gadget comes in handy!
Remove from heat and serve warm! This sweet potato scramble makes a healthy, hearty breakfast and easy way to get a serving of vegetables in.
I chose to use avocado oil for this recipe because of it’s amazing benefits for your health. We all know how good avocados are for you, not to mention who doesn’t love to add them on to just about everything? The secret is in the oil. I have used this for years in my hair to nourish but admit that I never really thought to cook with it until I started to see bottles in the store when buying olive oil. This powerful oil can fix digestive problems, aid in weightloss and help detoxify. I also recommend using it for homemade salad dressings. Drizzle away!
>>This is a Whole30 APPROVED recipe!
Some sources I used to gather information: