Forget Bread! Try This Easy and Quick Sweet Potato & Egg Recipe

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## 👩‍🍳 How to Make It

### 1. **Prep the Sweet Potato**
Grate or finely slice the sweet potato into thin rounds or hash-style shreds. You can also spiralize it if you prefer noodle-like texture.

### 2. **Cook the Base**
Heat oil or butter in a non-stick skillet over medium heat. Add the sweet potato, season with salt and pepper, and cook for 5–7 minutes, stirring occasionally, until tender and slightly crispy on the edges.

### 3. **Add the Eggs**
Make a small well in the center (or two wells if using more eggs) and crack the eggs directly onto the sweet potato. Cover with a lid and cook for 2–4 minutes, depending on how runny or firm you like your yolks.

### 4. **Finish and Serve**
Remove from heat once the eggs are done to your liking. Top with fresh herbs, avocado slices, or a sprinkle of cheese if desired. Serve hot and dig in!

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## 🌟 Pro Tips & Variations

– **Spicy twist?** Add paprika, chili flakes, or hot sauce
– **Add greens** like kale, spinach, or arugula for extra nutrients
– **Make it sweet** with a touch of cinnamon and a drizzle of honey for a breakfast hash
– **Meal prep** by pre-shredding sweet potatoes and storing them in the fridge for the week

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## 🧡 Final Bite

Who needs toast when you’ve got this golden, crispy, and flavor-packed **Sweet Potato & Egg breakfast**? It’s nourishing, filling, and totally satisfying—without the heaviness of bread.

Whether you’re trying something new or reinventing your morning meal, this quick recipe is **sure to become a favorite** in your rotation.

**Easy, healthy, and oh-so-good—give it a try and you might just forget bread ever existed!**

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Want a printable version, meal-prep plan, or even a sweet version with cinnamon and yogurt? Just say the word—I’ve got your back!