Paleo Scrambled Eggs with Potatoes
Start your day off right with this irresistible Paleo Scrambled Eggs with Potatoes recipe, a wholesome, nutrient-packed breakfast that perfectly balances flavor and simplicity. Featuring soft, creamy scrambled eggs infused with almond milk, tender sautéed sweet potatoes, and fresh, wilted spinach, this dish is cooked in rich coconut oil for a satisfying, healthy twist. The sprinkle of fresh chives adds a bright, aromatic finish to every bite. Ready in just 30 minutes, this gluten-free and dairy-free recipe is ideal for fueling your morning or serving as a quick, hearty meal any time of day. Whether you're following a paleo diet or simply looking for a comforting, nutrient-dense breakfast, these scrambled eggs with potatoes are sure to become a new favorite.
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Recipe Information
Ingredients
- 4 large eggs
- 1 medium sweet potato
- 2 tablespoons coconut oil
- 1 cup fresh spinach
- 2 tablespoons unsweetened almond milk
- 2 tablespoons fresh chives
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Peel and dice the sweet potato into small cubes, about 1/2-inch in size for even cooking.
Heat 1 tablespoon of coconut oil in a non-stick skillet over medium heat.
Add the diced sweet potato to the skillet and cook for 10-12 minutes, stirring occasionally, until they are tender and golden brown.
While the potatoes are cooking, crack the eggs into a mixing bowl. Add the unsweetened almond milk, salt, and black pepper. Whisk the mixture until the yolks and whites are combined and slightly frothy.
Once the sweet potatoes are cooked, add the fresh spinach to the skillet and sauté for about 1-2 minutes until wilted. Remove the mixture from the skillet and set aside.
Add the remaining 1 tablespoon of coconut oil to the skillet and reduce the heat to low.
Pour the egg mixture into the skillet and let it cook gently. As the eggs begin to set, use a spatula to scrape the bottom of the skillet, creating soft folds. Continue this process, slowly scrambling the eggs for about 3-4 minutes or until just set but still soft.
Return the sweet potato and spinach mixture to the skillet, folding it gently into the scrambled eggs.
Remove from heat and serve immediately, garnished with chopped fresh chives.
Nutrition Facts
Calories |
657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1574 mg | 68% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 5.4 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 238 mg | 18% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 740 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
