This Sweet Potato Veggie Scramble is the second of my Healthy Breakfast Recipes. (Crustless Chipotle Egg Cups was my first). This scramble actually happened by happy accident. I love to make healthy breakfast scrambles with everything I have in my refrigerator and pantry and often I will add a bit of potato. However, one day when I was out of regular potatoes and only had sweet potatoes, I decided to substitute those. I discovered I liked them even better than regular potatoes! Thus this healthy breakfast skillet was born.
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Health Benefits of Sweet Potatoes
Besides adding a unique sweet taste to this breakfast skillet, sweet potatoes have wonderful benefits. I know that many people are avoiding potatoes of any kind these days – but they are highly nutritious. Not only do they have cancer fighting properties, they may also promote gut health, healthy vision, enhance brain function and help support your immune system. For my healthy breakfasts, I like to include different varieties of sweet potatoes. You’ll notice the traditional as well as the purple sweet potatoes in the pictures. I just love their vibrant color!
What is a scramble? Do you have to add eggs?
A “scramble” in my mind is a breakfast dish with lots of vegetables, possibly bacon, and a little cheese. Scrambles are messy but so yummy! For me a breakfast skillet scramble does not have to include eggs. So many times people get fixated on “eggs” for breakfast but vegetables for breakfast is such a great idea.
When I first started making my breakfast scrambles, I always included eggs but over the years I’ve decided that I don’t always need eggs for breakfast and the bacon crumbles provide enough protein for me. So try them with and without eggs. Less points and calories without the egg.
You can put any kind of vegetable you want in your healthy breakfast recipe scramble. Sometimes I go for a more themed dish and use my homemade chipotle seasoning, green chilies, tomatoes, avocados, mushrooms and green onions, while other times I stick to this basic recipe down below. It all depends on what I have in my refrigerator and my mood.
How much does this healthy breakfast scramble make?
This recipe is for one, but you can easily make it for more people. The points and calories will change based on what you put into it and the amounts.
So simple, yet people love it!
I’m always amazed how well people like my Sweet Potato Veggie Scramble when they come to visit. My dad was visiting a few weeks ago and commented, “What do you call this? What’s in here?” To me, it’s just a very simple healthy breakfast but I’m so glad everyone enjoys it. I’ve started eating it with a slice of my freshly stone ground whole wheat bread -the perfect combination! More healthy breakfast recipes coming soon!
This Sweet Potato Veggie Scramble actually happened by happy accident. I love to make healthy breakfast scrambles with everything I have in my refrigerator and pantry and often I will add a bit of potato. However one day when I was out of regular potatoes and only had sweet potatoes, I decided to substitute those. I discovered I liked them even better than regular potatoes! Feel free to add whatever sounds good to you!
1/3 c. sweet potato, chopped into bite size pieces (put rest in Ziplock bag for another day)
4 T. onion, finely chopped (use more or less depending on your taste)
3 stalks asparagus, chopped into bite size pieces
5–6 mushrooms, chopped
1/2 red/yellow bell pepper, chopped into bite size pieces
1 clove garlic, minced
1 T. bacon pieces (I use Kirkland bacon bits)
1 kale leaf – ribbing removed and shredded
2 T. cheddar cheese
1 egg, scramble in a dish, optional – try it without!
Chop the sweet potatoes into finely chopped pieces. Place in a bowl, dampen a paper towel and cover potatoes. Microwave for about 2 minutes.
Spray a non stick pan with olive oil spray. Heat on medium heat until hot. Add onions, asparagus, mushrooms, and bell peppers. When potatoes are finished from the microwave, add them to the skillet. Sauté until tender. Use more olive oil spray if needed. Turn heat to low.
Add garlic, bacon, shredded kale, and egg (optional).
Cook only until egg is almost done, add cheese and serve immediately.
If you’re really trying to cut points, you could omit the sweet potatoes and egg (saves 3 points) and just use lots of veggies, 1 T. bacon and cheese. I wouldn’t skimp on the bacon and cheese though, it really makes the dish.