Getting into that January “I’m going to get fit” kick is quite a challenge. You get used to eating rich and delicious food and going off cold turkey can be rough. This Sweet Potato breakfast skillet is a great way to ease you back into eating right and gives the family a lot of energy before going out and conquering the day!
I’m topping them off with an egg white(ish) scramble mixed with some spinach, bell pepper, and a little red onion for flavor. Adds a lot of nutrients and tons of flavor with the sweetness of the potatoes, you’re not going to have much issue with downing a healthier breakfast!
If you’re like me, and a little skittish around the though of scrambled eggs using purely egg whites, adding one whole egg to the mix makes it more appealing to me, and as you get use to the though you can wean yourself off the egg yolk.
Using sweet potatoes instead of Idaho/russet potatoes adds a whole new dynamic to a breakfast skillet that I find quite intriguing. Adds a little sweetness to a savory dish and makes it a nice change of pace if you’re a big potato family like ours! Plus, I can’t emphasize enough how nutrient rich sweet potatoes and all the benefits they have.
The scramble is really up to your taste as far as what you’d like to add into it. I love bell pepper and spinach with a little mozzarella mixed into the scrambled eggs, but if that’s not your cup of tea, feel free to add whatever you and the family enjoy. Maybe a little bacon, mushrooms or top it off with some avocado and Pico De Gallo. The possibilities are endless!
So get up a little early this weekend, and spend 30 minutes in the kitchen to start the day off right, make a great breakfast, and get out and enjoy the day! ????????????