Sweet Potato Breakfast Nachos
Roasted sweet potatoes with all the savory breakfast toppings
Servings 6
Calories 333kcal
Ingredients
- 1 lb breakfast sausage, turkey sausage, or vegan sausage or sub bacon
- 4 small sweet potatoes
- 6 eggs can use vegan eggs
- 1/2-1 cup mozzerella cheese can use dairy free
- 1 small avocado
- 1 red pepper
- salt and pepper to taste
- optional: chopped cilantro for garnish
Instructions
- Preheat oven to 400 and line a extra large roasting pan with parchment paper or spray with some avocado oil.
- Wash the sweet potatos and slice each in about 1/4 inch slices and place on the roasting pan in a single layer. Place in the oven and let roast for about 40-45 minutes or until the sweet potatoes are golden brown and crispy. Flip halfway through cooking.
- While the sweet potatoes cook brown the sausage according to package instructions in a skillet and set aside.
- Crack and scramble the eggs in a bowl and slowly cook them in a non stick skillet on medium low heat until they are fully cooked but soft and fluffy. Use a rubber spatual to stir consistently.
- Once the sweet potatos are fully cooked and crispy sprinkle over the mozzerella cheese. Place back in the oven for 2-3 min until the cheese has melted and then remove from the oven
- Top the potatoes with the sausage and eggs sprinkling them all over. Then layer on red pepper, avocado, and finish with salt/pepper and cilantro
- Serve immediatley or store in a air tight containter in the refridgerator for 3-5 days and warm up in oven or microwave.
Nutrition
Serving: 1g | Calories: 333kcal | Carbohydrates: 21g | Protein: 25g | Fat: 19g