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Sweet potato and egg scramble

Are you looking for a healthy but filling breakfast? Try this bad boy!

This recipe can be used as a breakfast just like it can be used as a lunch.  It’s a great source of protein, veggies, healthy carbs and some fruits.

You can also add 1/4 of avocado on the side for a healthy fat.

Sweet potato and egg scramble

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By: Shiana Warren
Prep Time
Cook Time
  • 1/2 Sweet potato
  • 1 cup Kale (or spinach)
  • 1 cup Peppers (try to use yellow, orange, red)
  • 8 slices Turkey or Chicken bacon
  • 2 Eggs
  • Salt and pepper to taste
  • 1 side of Fruits


  1. Wash and Dice the Sweet Potato.

  2. Put the Sweet Potato to cook in a pan with a little bit of coconut oil. Stirring often. Cook for 15-20 minutes.

  3. While the sweet potato is cooking, cook the bacon.

  4. While the bacon and sweet potato are cooking, wash and dice the peppers.

  5. Wash and cut the kale (or spinach).

  6. Remove the sweet potato and cook the kale. Do not add any oil because the water from washing the kale is enough to cook it. Make sure to stir it often as kale can burn easily.

  7. Remove the bacon and sauté the peppers.

  8. Cut the bacon in small pieces.

  9. Add the sweet potato, the bacon and the peppers to the kale.

  10. Put 2 eggs in a bowl with some salt and pepper. Then add it to the other ingredients.

  11. Stir everything together and allow the egg to cook (approximately 5 minutes).

  12. Add some fruits to your plate and ENJOY!

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Sweet potato and egg scramble