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Healthy Breakfast: Eggs & Sweet Potatoes

Are you tired of eating eggs the same old way every day? Well, I certainly was. And then I came up with this recipe and I have been making it almost daily and I never seem to get tired of it! It’s decadent, filling, and oh-so-good for you. This recipe does, however, require a bit of prep work. I usually prepare everything on Sunday evening while cooking dinner so that I have the stuff I need to make a quick breakfast every morning!


½ cup sweet potatoes, cubed and baked

½ tsp sage

2 tbsp chopped onions

2 eggs

So Delicious Cheddar Jack Coconut Milk Cheese


Prep Work:

  1. Sweet potatoes:

  2. Pre-heat oven to 350 degrees.

  3. Cut sweet potatoes in 1-inch cubes. I usually chop 3-4 small potatoes to last me the week.

  4. Place them on a baking sheet and cover in ghee.

  5. Back for 35-40 minutes, until soft, mixing them around after 20 minutes.

  6. Store in refrigerator to use throughout the week.

  7. Onions:

  8. Chop onions up into tiny pieces. I chop a whole onion and put it in a container in the refrigerator to use in different recipes throughout the week.

In the morning:

  1. Place ghee in a small sauté pan on medium heat and add the chopped onion. Cook until translucent, about 5 minutes.

  2. While the onions cook, add the cooked sweet potatoes to another sauté pan and warm up on medium heat. Sprinkle the sage onto the sweet potatoes as they cook, stirring occasionally.

  3. Once the onions are cooked, crack two eggs on top of them and cook until the whites of the eggs are solid and no longer see-through. Flip the eggs, being careful not to break the yolks.

  4. Turn off the burner and sprinkle a generous amount of the Cheddar Jack Coconut cheese onto the eggs while the bottom cooks on the turned-off burner.

  5. Put the sweet potatoes on a plate and put the eggs on top of the sweet potatoes.

  6. Enjoy!

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