Here’s our second sweet potato recipe of the week! This time it’s topped with a scrumptious fried egg and veggies. Get your oven ready – you and your family will love this sweet potato breakfast recipe!
Sweet Potato Breakfast Recipe
Sweet potatoes are a popular fall side dish but can easily be turned into a breakfast or brunch option too. Here’s how to make this tasty recipe in just five steps.
Measurements with easy to follow printable directions are at the end of the post.
Ingredients:
- medium sweet potatoes
- olive oil
- kosher salt
- ground black pepper
- sweet onion
- bell peppers (I used orange and red)
- red chard leaves
- collard greens
- kale leaves
- garlic
- farm-raised eggs
Related Recipes: Stuffed Sweet Potatoes, Ham & Egg Breakfast Casserole, Sous Vide Egg Bites
Directions:
- Preheat oven 400° F
- Wash and dry potatoes, prick potatoes with fork tine, rub with olive oil and sprinkle with kosher salt. Place directly on rack and bake until a fork goes easily through (about 50-60 minutes).
- While potatoes are baking, heat 1 tbsp olive oil in a pan over medium heat. Add diced onion, diced bell pepper, and diced red chard stems, sprinkle with salt and pepper. Cook for approximately 5 minutes until veggies soften. Next, add red chard leaves, kale, and collard greens. Stir and cook for another 10 minutes until leaves are wilted. Finally, add garlic and cook for an additional minute. Remove from heat.
- In another pan, spray with cooking spray and add your eggs. The number of eggs cooked depends on how many eggs you want per potato. Cook until whites are cooked but the yolk is runny.
- In a bowl, add your baked sweet potato, slice down the middle and open up, then divide veggie mixture between the three potatoes and top with fried eggs.
Print the Sweet Potato Breakfast Recipe below!
Sweet Potato Breakfast
Sweet potatoes are a popular fall side dish but can easily be turned into a breakfast or brunch option too. Here’s how to make this tasty recipe in just five steps.
Ingredients
3 medium sweet potatoes, olive oil, kosher salt, ground black pepper, 1/3 cup sweet onion, diced small, 2/3 cup bell peppers, diced (I used orange and red), 4 red chard leaves dice stems and save, leaves ripped up, 2 cups collard greens loosely packed, 4 kale leaves stem removed, leaves ripped up, 2 cloves garlic minced, 6-9 farm-raised eggs
Instructions
Preheat oven 400° F. Wash and dry potatoes, prick potatoes with fork tine, rub with olive oil and sprinkle with kosher salt. Place directly on rack and bake until a fork goes easily through (about 50-60 minutes). While potatoes are baking, heat 1 tbsp olive oil in a pan over medium heat. Add diced onion, diced bell pepper, and diced red chard stems, sprinkle with salt and pepper. Cook for approximately 5 minutes until veggies soften. Next, add red chard leaves, kale, and collard greens. Stir and cook for another 10 minutes until leaves are wilted. Finally, add garlic and cook for an additional minute. Remove from heat. In another pan, spray with cooking spray and add your eggs. The number of eggs cooked depends on how many eggs you want per potato. Cook until whites are cooked but the yolk is runny. In a bowl, add your baked sweet potato, slice down the middle and open up, then divide veggie mixture between the three potatoes and top with fried eggs.
We hope you enjoy this delicious breakfast recipe! Find more great recipes under our recipe column!
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Nancy says
This Sweet Potato Breakfast recipe sounds like an easy and delicious way to enjoy good for you sweet potatoes at breakfast!
heather says
Breakfast food is my favorite and I am always looks for new ideas and this on sounds so good and easy thanks for sharing.
Shelly Peterson says
This looks good to try. I do like fried eggs.
Leslie Susan Clingan says
Wow, what a great power breakfast. Just one thing I would change…need my eggs fried HARD. Otherwise, this sounds scrumptious. Pinned!!