A wholesome and energizing twist on your morning routine—sweet potato rounds topped with fluffy scrambled eggs and a hint of honey make for a satisfying, bread-free breakfast that’s both delicious and nutritious.
Why You’ll Love This Recipe
I’m always looking for breakfast options that feel special but don’t take all morning. This dish hits the sweet spot: vibrant flavors, protein-packed, and easy to prepare. The sweet potato adds natural sweetness and a boost of vitamins, while the eggs keep me full and focused.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 sweet potato
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2 eggs
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2 tablespoons honey
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Vegetable oil
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Salt and pepper, to taste
Directions
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Prepare the sweet potato.
I wash, peel, and slice it into thin ¼‑inch rounds. -
Cook the sweet potato.
I heat a drizzle of vegetable oil in a non-stick skillet over medium heat. Then I add the potato slices in a single layer, cooking for 3–4 minutes per side until golden and tender. Afterward, I transfer them to a plate. -
Prepare the eggs.
While the potatoes cook, I whisk the eggs in a bowl and season with salt and pepper. -
Cook the eggs.
Using the same skillet, I add a bit more oil if needed and pour in the beaten eggs. I let the eggs set around the edges undisturbed, then gently fold them to create a fluffy texture. I cook until they’re just set and still creamy. -
Assemble.
I arrange the sweet potato rounds on a plate, top them with the scrambled eggs, and drizzle with honey for a sweet finish. -
Serve.
I serve it hot—no toast required!
Servings and timing
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Servings: 1–2 people
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Prep time: 5 minutes
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Cook time: 10 minutes
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Total time: 15 minutes
storage/reheating
I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I microwave gently or warm on low in a skillet until heated through. I recommend adding a splash of water or a light oil to prevent dryness.
Variations
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Greens boost: I add a handful of baby spinach or kale to the eggs for extra color and nutrients.
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Cheesy option: Just before the eggs finish, I sprinkle in some grated cheese for gooey indulgence.
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Spicy kick: I add chili flakes or a dash of hot sauce when whisking the eggs.
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Low-carb version: I skip the honey, keeping it simple.
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Keto swap: For very low-carb needs, I replace sweet potato with zucchini or cauliflower slices and cook them the same way.
FAQs
Can I prep the sweet potato ahead of time?
Yes—I peel and slice it the night before, store the rounds in an airtight container in the fridge, and save myself morning prep!
Can I use other potatoes instead of sweet potato?
I find sweet potatoes give the best flavor and texture, but Yukon Gold or red potatoes can work—just adjust cooking time as needed.
Is this dish suitable for vegetarians?
Yes, it’s fully vegetarian since it includes eggs but no meat or animal-derived gelatin.
Can I make this dairy‑free?
Certainly! Aside from the optional cheese, it’s already dairy-free—just skip cheese and use oil instead of butter.
Can I add other toppings?
Absolutely—I’ve tried avocado slices, fresh herbs, a sprinkle of nuts, or a dash of cinnamon—all great options to customize.
Conclusion
This sweet potato breakfast dish has earned a permanent spot in my menu rotation. It’s simple, satisfying, and can be tailored to whatever I’m craving—or whatever I have in the fridge. I hope it becomes a favorite in your kitchen, too—here’s to brighter, more delicious mornings!
