Start your day with a burst of flavor and nutrition that will leave you craving more! Our Mexican Egg and Sweet Potato Breakfast Scramble is not just a meal; it’s a fiesta on your plate! With vibrant colors, hearty ingredients, and a hint of spice, this dish is perfect for breakfast or brunch. In just 30 minutes, you can whip up a delightful scramble that serves four, making it ideal for family gatherings or a cozy weekend treat. Ready to spice up your morning routine? Let’s dive into this delicious recipe that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 sweet potatoes, diced
- 4 eggs
- 1/2 cup bell pepper, diced
- 1/2 cup onion, diced
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Wash and peel the sweet potatoes. Dice them into small, uniform cubes approximately 1/2 inch in size to ensure even cooking.
- Heat olive oil in a large skillet over medium heat. Add diced onions and bell peppers, sautéing until they become soft and slightly translucent, about 3-4 minutes.
- Add the diced sweet potatoes to the skillet. Sprinkle chili powder, salt, and pepper over the vegetables. Stir to coat evenly and distribute the seasonings.
- Cook the sweet potatoes, stirring occasionally, until they become tender and develop golden-brown edges, approximately 10-12 minutes.
- Create small wells in the sweet potato mixture and crack the eggs directly into the skillet. Allow the eggs to start cooking for about 30 seconds.
- Gently scramble the eggs, mixing them with the sweet potato, onion, and pepper mixture. Continue cooking until the eggs are fully set but still moist, about 2-3 minutes.
- Remove the skillet from heat. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot, directly from the skillet. Optional: Garnish with fresh cilantro or green onions for added flavor and color.
Tips
- Uniform Dicing: When preparing the sweet potatoes, make sure to dice them into uniform 1/2 inch cubes. This ensures they cook evenly and become tender without burning.
- Sautéing Vegetables: Don’t rush the sautéing process! Allow the onions and bell peppers to soften fully before adding the sweet potatoes; this enhances their sweetness and flavor.
- Seasoning: Adjust the chili powder according to your spice preference. If you like it spicier, consider adding a pinch of cayenne or using a spicier chili powder.
- Egg Cooking: When cracking the eggs into the skillet, create small wells in the sweet potato mixture to help the eggs cook evenly. Scramble gently to keep them fluffy and moist.
- Garnish for Flavor: For a fresh finish, consider garnishing your scramble with chopped cilantro or sliced green onions. This adds a pop of color and an extra layer of flavor.
- Serve Immediately: This dish is best enjoyed fresh off the stove. Serve it hot and watch everyone dig in!
Nutrition Facts
Calories: 159kcal
Carbohydrates: 14g
Protein: g
Fat: g
Saturated Fat: 2g
Cholesterol: 186mg
