Scrambled Egg and Sweet Potato Meal Prep
Scrambled Egg and Sweet Potato Meal prep makes for an easy and delicious meal prep for any meal of the day!
Servings: 2
Ingredients
- 2 medium sweet potatoes
- 2 tbsp olive oil divided
- 4 large eggs
- 2 tbsp whole milk
- Himalayan pink sea salt to taste
- Black pepper to taste
- Hot sauce to taste
- 1 medium avocado sliced
Instructions
- Preheat the oven to 400 degrees F.
- Scrub the sweet potatoes and pierce them several times with a fork. Drizzle with 1 tablespoon olive oil and place on a rimmed baking sheet lined with parchment paper. Bake for 50-60 minutes, until tender.
- While the sweet potato is in the oven, add the remaining 1 tablespoon of olive oil to a medium skillet over medium-low.
- In a small bowl, whisk the eggs with the coconut milk, sea salt, and black pepper. Pour into the pan over low medium heat and slowly scramble for a little less than 5 minutes.
- Remove the sweet potato from the oven and allow to cool for 5-10 minutes. Split open the sweet potato and stuff with the scrambled eggs.
- Store sweet potatoes in an airtight container in the fridge, with garnishes on the side for up to five days. Serve with hot sauce and avocado.
