Mexican Egg and Sweet Potato Breakfast Scramble

The recipe Mexican Egg and Sweet Potato Breakfast Scramble could satisfy your Mexican craving in roughly 15 minutes. For $1.6 per serving, you get a main course that serves 2. One portion of this dish contains about 23g of protein, 29g of fat, and a total of 515 calories. It is brought to you by Taste and Tell Blog. If you have pepper, fresh cilantro, tortilla chips, and a few other ingredients on hand, you can make it. 3716 people were glad they tried this recipe. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 88%. This score is great. If you like this recipe, take a look at these similar recipes: Sweet Potato & Avocado Egg Scramble… and Fave Five Friday.. Breakfast for Dinner ! ….Why not, Egg And Potato Breakfast Scramble, and Turkey Sausage, Chard & Sweet Potato Breakfast Scramble.

Servings: 2

Preparation duration: 10 minutes

Cooking duration: 5 minutes

 

Ingredients:

4 eggs

fresh cilantro

1/4 cup milk

1 tablespoon olive oil

1/8 teaspoon pepper

1/4 cup salsa

1/4 teaspoon salt

1/2 cup shredded smoked cheddar

2 cups 1/4-inch diced sweet potatoes

1/4 cup tortilla chips

Equipment:

frying pan

whisk

Cooking instruction summary:

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.

 

Step by step:


1. Heat the olive oil in a skillet over medium-high heat.

2. 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.

3. 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.

4. Serve the eggs and potatoes over the tortilla chips, and top with salsa and cilantro.


Nutrition Information:

Quickview
514k Calories
22g Protein
29g Total Fat
40g Carbs
15% Health Score
Limit These
Calories
514k
26%

Fat
29g
45%

  Saturated Fat
10g
67%

Carbohydrates
40g
14%

  Sugar
9g
10%

Cholesterol
360mg
120%

Sodium
967mg
42%

Get Enough Of These
Protein
22g
46%

Vitamin A
19840IU
397%

Selenium
34µg
49%

Phosphorus
447mg
45%

Vitamin B2
0.67mg
39%

Calcium
362mg
36%

Vitamin B5
2mg
29%

Vitamin B6
0.55mg
27%

Vitamin E
3mg
23%

Potassium
763mg
22%

Fiber
5g
21%

Manganese
0.43mg
21%

Magnesium
80mg
20%

Vitamin B12
1µg
20%

Zinc
2mg
20%

Copper
0.38mg
19%

Iron
3mg
17%

Folate
66µg
17%

Vitamin D
2µg
16%

Vitamin K
12µg
12%

Vitamin B1
0.17mg
12%

Vitamin B3
1mg
7%

Vitamin C
3mg
5%

covered percent of daily need
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