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+ servings

sweet potato & brussels sprout scramble

Servings: 2 servings


  • 1 small sweet potato finely diced
  • 1/2-1 cup finely chopped brussels sprouts depending on how veggie-filled you want your eggs to be
  • 2 tbsp olive oil
  • 3 eggs
  • 1 egg white
  • 1 tbsp milk or cream
  • 1 tbsp fresh sage finely diced
  • 1/4 cup shredded white cheddar cheese
  • salt and pepper to taste


  • In medium skillet, heat olive oil over medium-high heat.
  • Add sweet potatoes and cook until they are tender, about 7-10 minutes.
  • Add brussels sprouts to sweet potatoes and cook another 3-5 minutes, until they are bright green.
  • While sweet potatoes and brussels sprouts are cooking, whisk together eggs, egg whites, and milk in small bowl. Season with salt and pepper.
  • Add egg mixture to veggies and cook, stirring when the eggs appear to have set on the edges. Continue with this until eggs are almost done.
  • When eggs are almost done, add sage and cheddar, stirring to combine.
  • Cook another 1-2 minutes, until eggs are cooked through.
  • Serve immediately.
  • Enjoy!