That’s why I love this recipe for breakfast, lunch, or dinner. It’s flexible, comfortable, and easy to make yourself. For more inspiration on healthy breakfasts, check out this guide from BBC Good Food.
Why You’ll Love This Scrambled Eggs and Sweet Potatoes Meal Prep
Eggs and potatoes are a classic combination for a reason. They’re affordable, satisfying, and easy to prepare ahead of time. Using sweet potatoes gives this version a little extra sweetness and color that pairs well with creamy avocado and a dash of hot sauce.
I also love how easy this recipe keeps things simple. You only need a handful of ingredients, about 10 minutes of active prep, and the oven does most of the work. That means less time standing around in the kitchen and more time making your future self’s day easier.
If meal prep has felt overwhelming before, this is a great place to start. You don’t need a perfect plan. All you need is one meal to make the week feel more manageable. If you enjoy sweet potato based breakfasts, you might also like this Sweet Potato Turkey Sausage Breakfast Sheet Pan.
How to Prepare a Scrambled Eggs and Sweet Potato Meal
Start by roasting the sweet potatoes until tender. While it’s cooking, stir the eggs with the milk, salt, and black pepper. Fry them gently over medium-low heat so they stay soft and fluffy.
When the potatoes are ready, cut them up and stuff them or serve with scrambled eggs. If you like it a little warmer, add avocado slices on the side and top with hot sauce. This is a set-and-forget recipe that will give you a hearty meal with little effort.
It’s practical, comfortable, and easy to repeat. For a different take on eggs and potatoes, try this Savory Breakfast Bowl with Sweet Potatoes and Jammy Eggs.
Ingredients Description and Tips
- Sweet potato: Medium-sized sweet potatoes work best here because they bake evenly and are a good base for the eggs.
- Egg: Large eggs provide you with enough protein and rich nutrients without making the meal feel heavy.
- Milk: Whole milk will add a bit of creaminess, but you can use whatever milk you have.
- Avocado: This adds healthy fats and makes the meal feel extra satisfying. If your avocado isn’t quite ready, guacamole will also work.
- Hot sauce: Optional, but highly recommended if you want a little contrast with the sweet potatoes.
One tip: cook your eggs low and slow. It takes a few extra minutes, but the texture is much better. If you are looking for more egg inspiration, these Country Scrambled Eggs are a fantastic option.
How to Customize This Recipe
This meal prep is easy to adapt based on what you have, what sounds good, or what your week is like.
- Use oat, soy, almond, or coconut milk instead of whole milk.
- Swap the scrambled eggs for black beans for a vegan option.
- Try fried tofu with minced tofu for extra protein.
- Add remaining shredded chicken or turkey.
- Sautéed onions, mushrooms, and spinach for extra veggies.
- Top with shredded cheddar or Monterey Jack cheese.
- Add salsa, guacamole, cilantro, or parsley.
- Season with smoked paprika, garlic powder, or chili flakes.
I love meals like this because they take the pressure off of following a recipe perfectly. You can use what you have and still end up with something delicious. This flexibility allows meal prep to stick.
Don’t Forget to Try Our Other Great Recipes!
For more easy mix-and-match ideas, check out our beginner’s guide to meal planning. Consistency is key when it comes to healthy eating, and having a go-to recipe like this helps immensely.
Scrambled Eggs and Sweet Potatoes Meal Prep
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Scrub the sweet potatoes clean and prick them a few 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 potatoes are in the oven, add the remaining 1 tablespoon olive oil to a medium skillet over medium-low heat.
- In a small bowl, whisk eggs with coconut milk, sea salt, and black pepper. Pour into the pot and sauté slowly over low to medium heat for less than 5 minutes.
- Remove sweet potatoes from oven and allow to cool for 5-10 minutes. Cut the sweet potatoes and stuff with scrambled eggs.
- Store sweet potatoes in an airtight container in the refrigerator with garnish on the side for up to five days. Serve with hot sauce and avocado.
Did you make this recipe?
Leave a comment below the blog or share a photo with us and tag @workweeklunch! Can’t wait to see what you make!
FAQs
Can I prepare a scrambled eggs and sweet potato meal in advance?
Yes. This recipe is great for meal prep because both the sweet potatoes and eggs can be made ahead of time and stored in the refrigerator. I like to keep everything separate so lunch or breakfast is already taken care of.
How long will this meal last in the refrigerator?
Stores in an airtight container in the refrigerator for about 4 days. For the best texture, separate the avocado and add just before serving.
Can I freeze a sweet potato and egg meal?
You can freeze baked sweet potatoes, but I wouldn’t freeze scrambled eggs. Eggs tend to become watery and rubbery when thawed, so it’s best to cook them fresh if possible.
What can I use instead of eggs?
Black beans, stir-fried tofu, or shredded chicken would all work here. Sweet potatoes provide you with a great base, so you can change up the filling to suit your needs.
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- Vegetarian Ramen with Tofu and Scrambled Eggs – A hearty dinner meal prep.