Sweet Potato Spinach Breakfast

Sweet Potato Spinach Breakfast

Health Rating
Prep Cook Ready in Servings
10 min 25 min 35 min 6


6 medium egg Egg
1/4 tsp Salt and pepper (to taste)
1 bag(s) Spinach (washed, dried)
2 medium potato Sweet potato (peeled, chopped)


Preheat oven to 350 degrees. Line a baking sheet with a silicon mat or spray with non-stick spray. Peel and cube sweet potato into ½" cubes. Place on baking sheet and lightly spray with cooking spray.
Bake until fork tender - about 25-30 minutes. Turning once while cooking.

While the potatoes are roasting, in a large non-stick skillet over medium high heat, wilt the spinach turning it frequently until it gets soft. Work in small batches of spinach. Use immediately or place in a container and refrigerate until needed.

To assemble:
Plate roasted sweet potato and wilted spinach (be sure to squeeze spinach of any extra moisture or hash will be watery). Microwave until steaming and hot, about 1 minute 30 seconds. Microwaves vary, so heat until it is heated through.

Meanwhile, heat a non-stick pan over medium heat. Lightly spray with cooking oil and crack and egg into the pan. Cover pan and cook until egg whites have set. Remove from skillet and top onto potatoes/spinach.

Add salt and pepper to taste if desired, or hot sauce.

Devour immediately.

Nutrition Facts

Per Portion

Calories 116
Calories from fat 44
Calories from saturated fat 13.0
Total Fat 4.8 g
Saturated Fat 1.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 1.9 g
Cholesterol 170 mg
Sodium 165 mg
Potassium 438 mg
Total Carbohydrate 10.8 g
Dietary Fiber 2.3 g
Sugars 2.3 g
Protein 7.4 g

Dietary servings

Per Portion

Meat Alternative 0.5
Vegetables 2.0

Energy sources

Recipe from:
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