NUTRITION

SERVINGS

INGREDIENTS

1 medium Sweet Potato (~150g)

4 large Eggs (~200g total)

1/2 medium Red Bell Pepper (~75g)

1/4 small Red Onion (~25g)

1 cup Baby Spinach (~30g)

1 teaspoon Olive Oil (~5g)

2 slices Turkey Bacon (~28g total)

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  Peel (if desired) and dice the sweet potato into small cubes. Toss them with 1/2 teaspoon olive oil, salt, and pepper.

• 3

  Spread the sweet potato cubes on a baking sheet and roast in the oven for 20-25 minutes until crispy and tender, stirring halfway through.

• 4

  While the sweet potato is roasting, chop the red bell pepper and red onion into small pieces.

• 5

  In a skillet, add the remaining 1/2 teaspoon olive oil over medium heat and sauté the red bell pepper and red onion until soft and slightly caramelized, about 5 minutes.

• 6

  Add the baby spinach to the skillet and stir until wilted, about 1-2 minutes.

• 7

  Chop the turkey bacon into bite-sized pieces and add to the skillet, warming them through for another 2 minutes.

• 8

  Once the sweet potato is done, add it to the skillet and mix well with the vegetables and bacon.

• 9

  Using the same skillet space, make 4 small wells in the hash mixture and crack an egg into each well.

• 10

  Cover the skillet with a lid and cook until the egg whites are set but the yolks remain runny, about 4-5 minutes (or to your liking).

• 11

  Season with additional salt and pepper if needed, and serve warm.