SEASONED SWEET POTATO AND EGG BREAKFAST STACK

6 Sep

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It’s Friday! And it’s quite shocking how quickly the year is going by! It’s already fall! And three months till Christmas, oh my! Anyways, as somewhat depressing as that plus the current slightly chilly weather might be, it is always important to stay cheerful, and warm πŸ™‚ I decided to make myself a cavewoman breakfast. This yummy stack has a great balance of all my macros. It contains part of my daily serving of carbohydrates, protein, healthy fats, and nutrients.

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To make this quicker, you can prepare your sweet potato the day before and store it in the refrigerator, that way all you need to do the next morning is prepare your mushroom and eggs! This decreases your prep time from 45 minutes to 15 minutes! Plus if you choose to omit the mushroom and stick with the egg and sweet potato, that’s fine! It decreases your prep time to 10 minutes! Win win πŸ™‚

Recipe:

Half a medium organic sweet potato (diced)
1 organic portobello mushroom cap (insides scraped out)
1 organic cage free egg
Half an organic avocado
A few cucumber, bell pepper, and red onion slices for garnish
Chilli flakes (egg topping)
a dash herbamere (or sea salt)
A dash of black pepper
1/4 tsp garlic powder
1 tsp hemp seed oil (or coconut or olive oil)

If prepping the sweet potatoes the day or night before, pre-heat the oven to 400Β°F, otherwise, still pre-heat the oven to 400Β°F.

Place sweet potato on a baking sheet lined with parchment paper and season with herbamere, black pepper, garlic powder, and hemp seed oil.

Place potatoes in the oven and bake for 20-25 minutes or until potatoes are light brown. Do not turn of the oven or change the setting if you want to make the whole recipe at once.

When ready, take potatoes out of the oven and set aside, or let it cool for 5 minutes and store in an air tight container and place in the refrigerator.

Place cleaned mushroom cap on the same baking sheet lined with new parch parchment paper and place in the oven with the cleaned part facing up.

Bake in the oven for 15 minutes or until the mushroom has shrunk a little. There should be some moisture at the top.

When ready, take mushroom out of the oven and assemble your sweet potato and stack ingredients. Top with fried egg and chilli flakes.

Have a happy breakfast!

2 Responses to “SEASONED SWEET POTATO AND EGG BREAKFAST STACK”

  1. c to c friendspirations September 6, 2013 at 7:51 pm #

    Sounds delicious!!!!

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