I throw it down for breakfast! Breakfast could potentially be my flavorite meal of the day. And I LOVE eggs.
I think it’s hard for people who aren’t a fan of eggs to find a nutritious meal first thing in the morning. I’m not a fan of oatmeal everyday, causing a spike in blood sugar right from the jump. If you like eggs like me, you’ll love these stacks. And if you can tolerate eggs, then you have to try these to switch up your boring scrambles and give you some perspective on a better yet tasty egg sandwich.
These are totally customizable too. Don’t have prosciutto? No problem. That ham or turkey will do just fine. Hey, you can even use some bacon! No arugula? That’s okay. Spinach is great too or even that left over zucchini from dinner last night will work. Use what you have and what you like and you’ll have an amazing Sweet Potato Stack of your own!
I used Kite Hill dairy free cream cheese on these for the first time and it was great! If you don’t like your eggs super runny, the addition of the cream cheese is a good touch.
I started using sweet potatoes in place of breads when I did my first round of whole30. I have not looked back! Sure, I love an occasional true piece of toast but using a sweet potato makes everything a little sweeter, fluffier and all around better for my insides. I don’t feel like I’m sacrificing anything because they really are that good!
Sweet Potato Breakfast Stacks
Ingredients
- 4 slices sweet potato 1/4-1/2 inch thick
- 2 eggs
- 2 slices tomato
- 2 slices prosciutto
- bunch arugula
- smear cream cheese kite hill dairy free
Instructions
- Slice 4 large round sweet potatoes about 1/4 – 1/2 inch thick.
- Heat olive oil in medium pan over medium heat. Fry sweet potato on both sides till both sides are brown.
- In same pan, cook eggs over easy – or to desired wellness.
- Assemble stacks – sweet potato, tomato slice, prosciutto, arugula, egg, cream cheese on top sweet potato. TA-DA!!
these are epic!