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sweet potato breakfast

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.

Course Breakfast
Cuisine American
Keyword eggs, potatoes, sweet potato
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 3 people
Author My Boys & Their Toys

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.